HB&B Blog — Pale ale

Fundamentals #52 – DEYA Dust My Broom Pale Ale

DEYA Fundamentals Matthew Curtis Pale ale

Fundamentals #52 – DEYA Dust My Broom Pale Ale

Although my preferred taste for modern IPAs sits firmly in the West Coast camp, I am still a huge fan of the softer, juicier – and of course, hazier – iterations of the style with their origins in the north east of the United States. (Although, those who, like me, remember the days of “London Murky” back in 2012, could argue that their origins are equally rooted in Bermondsey, South London.) Done well, a New England IPA is a thing of beauty. The mouthfeel should be pillowy and full, while the flavours should be bright and juicy, the tiniest smattering...

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Fundamentals #31 — Half Acre Beer Co Tuna Extra Pale Ale

Chicago Fundamentals Half Acre Matthew Curtis Pale ale US

Fundamentals #31 — Half Acre Beer Co Tuna Extra Pale Ale

Turns out there are two kinds of Tuna available in a can. The first is an always-handy sandwich meat — perfect whipped up with an over-zealously lobbed ball of mayo, a crack of black pepper and a squeeze of lemon, before being liberally applied to thickly hewn white bread. All hail the tuna mayo sando. (OK, I admit I should probably leave the food writing to my colleague Claire Bullen.) The other is, as you’ve probably suspected, a beer. Tuna Extra Pale Ale happens to be from one of my favourite Chicago-based breweries — Half Acre. If you haven’t heard...

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The Beer Lover's Table: Persimmon, Prosciutto & Burrata Toast with Track Brewing Sonoma Pale Ale

Beer Lover's Table Claire Bullen Pale ale Track Brewing Co

The Beer Lover's Table: Persimmon, Prosciutto & Burrata Toast with Track Brewing Sonoma Pale Ale

We tend to think of citrus - palm-sized clementines, sweet tangerines, piquant blood oranges - as winter's bounty. But too often we overlook the persimmon. Similar in size and hue to an orange, persimmons are honeyed and decadent, jammy with sugar when at their peak stage of ripeness. The ancient Greeks thought of them as the food of the gods,and little wonder why. I came up with this recipe when seeking a use for almost-but-not-quite-ripe persimmons (when fully ready, they redden, turn heavy with juice, and look almost bruised). I used hachiya persimmons, which are tall and heart-shaped, where fuyu...

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Fundamentals #5 - Burning Sky Gaston Belgian-Style Pale Ale

Burning Sky Fundamentals Matthew Curtis Pale ale

Fundamentals #5 - Burning Sky Gaston Belgian-Style Pale Ale

When I started this column I figured it would be pretty easy to pick out an ingredient to write about in each beer I reviewed. Most modern beers I drink tend to focus on showcasing a single ingredient, be it the yeast in a Saison, hops in an IPA or malt in a Stout or Porter. Then along comes Burning Sky’s Gaston, the Sussex brewery’s take on a modern, Belgian-style pale ale. If you’re a fan of Brasserie de la Senne’s Taras Boulba, then trust me when I say that this is a beer for you. I often hear people...

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