HB&B Blog — London

The Beer Lover's Table: Aubergine Massaman Curry and Boxcar Brewery Double Dark MIld

Boxcar Brew Co Claire Bullen East London London Mild

The Beer Lover's Table: Aubergine Massaman Curry and  Boxcar Brewery Double Dark MIld

If sourdough bread was very Lockdown 1, then Lockdown 3 looks more like one-pot cooking projects: long-simmered stews, tender meatballs, creamy pasta dishes. In the middle of a deep cold snap, the stove is the warmest place in the house, and standing in front of it for an extra hour or two has never felt so inviting.  Of course, there are other sensory pleasures to be had there, beyond the heat thrown off by the gas burners. If you’re making this Thai massaman curry, you can luxuriate in its beguiling, house-filling perfume right at the source. The fragrance is complex...

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Fundamentals #50 – Pressure Drop A Million Filaments Sour Fruited IPA

Fundamentals London Matthew Curtis Pressure Drop Sour beer

Fundamentals #50 – Pressure Drop A Million Filaments Sour Fruited IPA

As I type, it is June 12th. Outside, the rain is endless in its relentlessness. I have switched the heating on. This time last year we were basking in weeks of seemingly unstoppable summer heat. It would appear that we may be waiting a while for a season of similar magnitude. However, while it may be dreich outside, my glass is filled to the brim with the all the radiance of what, supposedly, should be our warmest season: A Million Filaments, a sour IPA infused with blackberry, blackcurrant and lactose (it says milk sugar on the label but for the...

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Fundamentals #49 — The Kernel Foeder Beer Centennial Hallertau Tradition

Foeder Fundamentals London Matthew Curtis The Kernel

Fundamentals #49 — The Kernel Foeder Beer Centennial Hallertau Tradition

There are few things more mesmerising within a brewery than a room full of foeders (or ‘foudres’, if the brewery decides to use the French spelling instead of the Dutch). There’s real magic inside these oaken vessels, often standing several metres tall. And that’s because there is real magic inside them: millions of wild yeasts and bacteria that nurture and mature a beer over several months or years, before it is eventually blended and packaged into something delicious for us to enjoy. Beers such as the impressive Rodenbach Grand Cru, or the equally majestic New Belgium La Folie. In fact,...

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Fundamentals 48 - Brew By Numbers 85 Triple IPA Mosaic El Dorado Calypso

Brew By Numbers Fundamentals London Matthew Curtis Triple IPA

Fundamentals 48 - Brew By Numbers 85 Triple IPA Mosaic El Dorado Calypso

I’ve taken to enjoying a lot of wine recently. I’ve even gone as far as to sign up to HB&B’s Natural Wine Killers subscription club. It wasn’t long before my shelves started to groan under the weight of several bottles of exciting natural wine. A good problem to have, I admit, but I had to face facts – it was time to start opening these bottles. For a long time, a bottle of wine to me has symbolised sharing and camaraderie. Whether it’s over dinner or simple conversation, a 750ml bottle is there to be poured and passed around, until...

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The Beer Lover’s Table: A Mixed Cheese Plate and The Kernel India Brown Ale

Beer Lover's Table Cheese Claire Bullen London The Kernel

The Beer Lover’s Table: A Mixed Cheese Plate and The Kernel India Brown Ale

January is a remarkably bad time for self-punishment, though we always convince ourselves that this darkest and dreariest of months is when we’ll finally get leaner, stronger, better. Spoiler: we won’t. We’re weary. We’re half-hibernating on the sofa, aware of the void in our wallets where money should be. The last thing we need, at this point, is to cut out carbs. Or cheese. A cheese plate is, in fact, an extremely good January meal, because it requires little-to-no effort (beyond vague curatorial sensibilities), and is also absolutely comforting - perhaps best enjoyed while wrapped in a fleece blanket. The...

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