HB&B Blog — Lambic
Fundamentals #118 — Lambiek Fabriek Juicy & Wild Muscar-Elle
Belgium Lambic Lambiek Fabriek Matthew Curtis Sour
I got myself in a spot of bother on Twitter recently. It’s something that admittedly happens with a certain regularity, due to my acerbic sense of humour, and the fact I often forget that when you post something on the internet devoid of context, a lot of people won’t get the joke. “Beer and food pairing is a lie,” I stated, when asked for my own “cancellable beer take”. My hope that this would get lost amid the general business of the viral thread was misplaced. I could almost hear the tut-tuts as people hurriedly typed out their replies informing...
The Beer Lover's Table: Spiced Brownie Cookies and Oud Beersel Oude Kriek Vieille
Belgium Claire Bullen Kriek Lambic Oud Beersel
Maybe you’ve noticed. The cherry trees that seem to march along every London street, the ones that emerged in pom-poms of blossoms a month or two back, have begun to fruit. Most of the cherries are still firm and green, but a few are starting to redden and blush. I keep mental tallies of when they’re likely to ripen, so I can steal some when no one is looking. Cherry season is the reason humans were put on this Earth, probably. And while other produce tends to take a starring role in summer’s bumper crop – your tomatoes, your strawberries –...
Fundamentals #54 — Lambiek Fabriek Oude Geuze Brett-Elle
Belgium Fundamentals Geuze Lambic Matthew Curtis
Lazy, late summer Sundays are perfect for enjoying a sour beer or two. There’s something about leaves turning a dark, heavy shade of green and the scent of burning charcoal drifting from garden to garden that tells you it’s time to slow down for a while. Now is the perfect time to take stock of your year so far, before the colder months begin to set in. Which sour to reach for, though? Do you choose a tart, bittersweet Flanders red or oud bruin? Perhaps you desire a few cans of a modern gose, laden with fruit and refreshing salinity....
The Beer Lover's Kitchen: Pumpkin Gnudi with Porcini Broth and 3 Fonteinen Oude Geuze
3 Fonteinen Beer Lover's Table Claire Bullen Lambic
Gnudi are a joy—especially these gnudi, which involve a few cheffy flourishes but remain straightforward to prepare. If you’re not already acquainted, think of gnudi as standalone ravioli filling (their name—which means "nude"—is a hint that they don't come robed in sheets of pasta dough). You might also consider them cousins of gnocchi, only more pillowy and less troublesome to make. If you want to impress someone with homemade pasta—especially without a pasta roller or other fiddly tools—this is the way to do it. Gnudi are classically made with ricotta, bound with eggs and flour, and boiled for a few...