HB&B Blog — Lager

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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Fundamentals #103 — Newbarns Haná Helles Lager

Fundamentals Lager Matthew Curtis Newbarns Scotland

Fundamentals #103 — Newbarns Haná Helles Lager

I experienced a moment of immense disappointment the other weekend. I was in Leeds, and the day before I had (somewhat trepidatiously, due to the ongoing pandemic) enjoyed my first proper session at a beer festival in almost two years. In fact, you could argue I had what could be considered as too much of a good time, as the following day I was feeling a little worse for wear. This didn’t deter me however. Strolling back into town after a visit to the excellent Nomadic Brewery where I enjoyed a pint of its restorative Strider best bitter, I arrived at Brownhill & Co. This little...

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Fundamentals #102 — Duration Cutting Grass Italian Pilsner

Duration Brewing Lager Matthew Curtis Norfolk Pilsner

Fundamentals #102 — Duration Cutting Grass Italian Pilsner

What’s with the spate of “Italian” style pilsners being released by British breweries lately? And just what the hell is an Italian pilsner anyway? First released in 1996, Birrificio Italiano Tipopils was, and still is considered by many as something of a game changer. A world apart from the likes of Peroni or Moretti, Tipopils takes a soft, bready malt body, much like a traditional German Helles, then dry hops the beer using the Spalter Select variety, giving the beer heady floral and lemon zest characteristics. The inspiration for this hoppy lager didn’t come from the US as you might...

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The Beer Lover's Table: Birria Tacos and Utopian Brewing Dark Lager

Beer Lover's Table Claire Bullen Dark Lager Devon Lager Utopian

The Beer Lover's Table: Birria Tacos and Utopian Brewing Dark Lager

This probably isn’t the first time you’ve come across birria tacos recently. In that strange way that the internet collectively seems to nominate one dish for obsession every few months, birria is now everyone’s digital infatuation. Not that I’m above the fray – birria fever has gripped me, too. As with all internet-famous recipes, it helps that the dish looks good: crispy, golden-fried tacos stuffed with juicy chunks of beef, plunged into meaty broth covered with a bright red slick of chilli-infused oil. However, as Tejal Rao notes in a recent NY Times article, “The Birria Boom is Complicated”, that’s...

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