HB&B Blog — Sour

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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The Beer Lover's Table: Southeast Asian Crab Cakes and Urbanaut Horopito and Kawakawa Gose

Beer Lover's Table Claire Bullen Gose New Zealand Sour Urbanaut

The Beer Lover's Table: Southeast Asian Crab Cakes and  Urbanaut Horopito and Kawakawa Gose

There’s a genre of food that I can’t help but categorise as “restaurant cooking”. It’s not because those dishes – the category also includes French onion soup, beef Wellington and grilled oysters, by the way – are impossible to cook at home, nor that they’re not rewarding to do so. It’s not even that they have an inherent fussiness that makes them ill-suited to small urban kitchens. If anything, that classification system is born of a kind of complacency – because I have only ever had these dishes while out on the town (and maybe also because they carry a...

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Fundamentals #81 — Pastore Brewing & Blending Tropicale Acido

Cambridge Fundamentals Matthew Curtis Pastore Brewing & Blending Sour

Fundamentals #81 — Pastore Brewing & Blending Tropicale Acido

October is a month that encompasses both change and the need for greater balance and stability. The drawing in of the nights, colder, wetter days, and leaves fading to ochre then red, signifies the turning of the seasons; a welcoming in of beers enjoyed by roaring log fires instead of in beer gardens or sunlit parks. And it’s time to pull those flannel shirts you’ve been dreaming about wearing for the last couple of months to the front of the wardrobe again. Glory be. As the seasons change, so do our needs and our behaviours. The time for heirloom tomato...

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Fundamentals #74 — Double-Barrelled The Big Fruit Heist Fruited Kettle Sour

Double Barrelled Brewery Fundamentals Matthew Curtis Reading Sour

Fundamentals #74 — Double-Barrelled The Big Fruit Heist Fruited Kettle Sour

What’s in a name? For many producers of our favourite food and drink, from the winemakers of the French provinces to the cheese-makers of Italy, nomenclature is power. Try calling something you make Champagne (that isn’t) for example, and you’ll soon find yourself getting a politely worded letter from the Institut National de l’Origine et de la Qualité. Thanks to the appellation granted upon this particular genre of wine in 1927, designed to combat what its producers saw as fraud, only wines grown and produced in this region are allowed the designation. But this kind of appellation doesn’t really exist...

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Fundamentals #66 — Ridgeside Picurd Lemon Curd Sour

Fundamentals Leeds Matthew Curtis Ridgeside Sour

Fundamentals #66 — Ridgeside Picurd Lemon Curd Sour

Ah, Leeds is brilliant. I don’t know of any other British city with a name that demands you repeat it three times when you speak it aloud. Go on, say with me now. Leeds Leeds Leeds. While the beer in Leeds is first rate, what I love about it most of all is the choice it offers you. Do you wish to drink the finest pint of Landlord, bursting at the seams with condition, and lovingly caressed through a tight sparkler as the gods themselves declared? How about the latest kinky hop sludge, dry-hopped so heavily that it’s served with...

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