HB&B Blog — Saison

Fundamentals #86 - Futtle Organic Saison with Hogweed Seeds

Futtle Matthew Curtis Saison Scotland

Fundamentals #86 - Futtle Organic Saison with Hogweed Seeds

So aghast was Peter Gabriel – well known vocalist, and unlikely amateur botanist, in 70s beat combo Genesis – at the prevalence of Giant Hogweed in the United Kingdom, he wrote a song expressing these fears. Appearing on 1971’s Nursery Cryme, Gabriel spends 8 mins 9 secs regaling his anguish at humanity’s downfall due to the aggression of this wicked and pernicious weed. During the band’s extravagant live shows of the era, he’d even go as far as to dress as a Giant Hogweed while the band performed the song (which, among other things, is a Phil Collins masterclass in...

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Fundamentals #75 – Blaugies x Hill Farmstead La Vermontoise Saison

Blaugies Fundamentals Hill Farmstead Matthew Curtis Saison

Fundamentals #75 – Blaugies x Hill Farmstead La Vermontoise Saison

If you’re about to open a bottle of La Vermontoise, you have in your hands one of the most underrated beers of the modern era. Sure, it’s a 3.9 on Untappd and a solid 97% on RateBeer, but ask a beer lover what the defining saison of contemporary brewing is and they will almost universally say Saison Dupont. It’s impossible to downplay the significance of Dupont. This is especially true in the modern era, when the eagerness of beer writer Michael Jackson spurred a rush on Belgian imports in the US during the 1980s. It was Dupont that undoubtedly led...

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The Beer Lover’s Table: Chinese-Spiced Lamb Burgers and Burning Sky Petite Saison

Beer Lover's Table Burning Sky Claire Bullen Saison Sussex

The Beer Lover’s Table: Chinese-Spiced Lamb Burgers and Burning Sky Petite Saison

When I lived in New York, I used to go to a local restaurant chain called Xi’an Famous Foods. And when I went to Xi’an Famous Foods, I always ordered the Spicy Cumin Lamb Burger. Lamb burgers may sound most reminiscent of the Mediterranean, but they’ve long been a staple of central and western Chinese cooking. Typically, when making roujiamo, the lamb (or, frequently, pork) meat is marinated and slow cooked with a range of spices and aromatics before being roughly chopped (instead of minced) and served inside a flatbread called baijimo. In adapting this recipe, I sought a way...

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