HB&B Blog — Lager

The Beer Lover's Table: Roast Salmon with Spring Vegetables and Wild Garlic Aioli and Donzoko Noble Fabric Export Lager

Beer Lover's Table Claire Bullen Donzoko Lager Scotland

The Beer Lover's Table: Roast Salmon with Spring Vegetables and Wild Garlic Aioli and Donzoko Noble Fabric Export Lager

Recently, I visited a greengrocer to pick up some basics. I found myself lingering over the vegetables, feeling covetous: the ruby bunches of radishes, the broad beans swelling in their pods, the fat leaves of lemony sorrel, the unfurling buds of purple-sprouting broccoli… It had been a while since I’d felt so lusty over a bunch of veg, but this time of year has a way of reminding you how exciting all things new and green and crunchy can be. I’ll give part of the credit as well to a recent meal I enjoyed at 40 Maltby Street (shared with friends, including fellow...

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The Beer Lover's Table: Caramelised Shallot and Tomato Pasta with Anchovies and Brick Brewery Dunkel

Beer Lover's Table Brick Brewery Claire Bullen Dunkel Lager SE London

The Beer Lover's Table: Caramelised Shallot and Tomato Pasta with Anchovies and Brick Brewery Dunkel

One of my favourite Instagram accounts belongs to my friend Katie. At @nytfortea, she reviews New York Times Cooking’s vegetarian (or veggie-adjacent) recipes, including star ratings, tweaks and overall impressions. The comments on NYT Cooking’s recipes are famously deranged – a mix of rambling personal stories and diatribes from people who swapped out half the ingredients and can’t understand why the recipe didn’t work – so instead, Katie’s Instagram has become a micro-recipe recommendation service, one I can always trust. Recently, Katie made Caramelised Shallot Pasta, and I recalled noting down the recipe nearly two years ago – in the early...

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Fundamentals #115 — Utopian Doppelbock Strong Lager

Dark Lager Devon Doppelbock Fundamentals Lager Matthew Curtis Utopian

Fundamentals #115 — Utopian Doppelbock Strong Lager

For the last few years, beer folks like myself – assorted writers, bloggers, podcasters and influencers, not to mention retailers like HB&B – have been trying to make lager happen. When craft beer came along (and by “craft beer”, I mean the most recent, post-2000s wave), some breweries were adamant that drinking lager meant you were a bad person. I won’t repeat some of the blurb churned out by these breweries during these times, but over the years I’ve come to realise that actually, this was inappropriate, and downright classist. Lager is great, all lagers are valid and, as a genre,...

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The Big 2021 #HBBAdvent Mega Thread!

Alpha Delta Belgian IPA Boxcar Brew Co Brick Brewery Burnt Mill DEYA Donzoko Double IPA Drop Project Duration Brewing Elusive Brewing Floc Brewing gipsy hill HBBAdvent Imperial Stout IPA Kees Lager Moersleutel Newbarns Pale ale Pastore Brewing & Blending Polly's Brew Co Pressure Drop Rivington Brew Co Sour St Mars of the Desert Stout The Beak Brewery Track Brewing Co Verdant Villages

The Big 2021 #HBBAdvent Mega Thread!

#HBBAdvent Beer 24: Newbarns Barrel Aged Plain Dark Beer Strong Export Stout IT'S CHRISTMAS! HAVE A BLOODY GOOD ONE, Y'ALL, WHATEVER YOU'RE DOING, HOWEVER YOU CAN. WE LOVE YOU XXX       #HBBAdvent Beer 23: St Mars Of The Desert Koel It Jingly Bells IPA Jingly bells, jingly bells Koelship IPA! O what fun it is to drink On a dark December day The Deptford shop is feeling festive today, Toby and Taylor’s impromptu Christmas playlist has been flinging between the sublime (The Waitresses, Jona Lewie) and the melancholy (Sufjan Stevens, Bright Eyes) to the absurd (William Shatner). SMOD’s...

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Fundamentals #104 — Brevnovský Benedict 12º Czech Pale Lager

Brevnovsky Czech Republic Fundamentals Lager Matthew Curtis

Fundamentals #104 — Brevnovský Benedict 12º Czech Pale Lager

Something I struggle with is when people tell me they don’t like Czech lagers because they taste like diacetyl. For the uninitiated, diacetyl is a substance created by yeast during fermentation that, when a beer is conditioned correctly, the yeast will naturally “clean up”. When it’s present in beer it’s generally considered a fault and tastes a little like buttered popcorn. You may taste it in trace amounts in a cask beer that’s been on a little too long, or a beer that’s been contaminated during packaging. Around 3 in 10 people can’t actually taste it at all. Lucky sods....

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