HB&B Blog — Sour beer

The Beer Lover’s Table: Radicchio Salad with Goat Cheese, Raspberries & Roasted Pecans and Pastore Raspberry Wild

Beer Lover's Table Claire Bullen Pastore Brewing Salad Sour beer

The Beer Lover’s Table: Radicchio Salad with Goat Cheese, Raspberries & Roasted Pecans and Pastore Raspberry Wild

Until recently, the idea that anyone could “crave” salad seemed preposterous to me. Too many are inadequately seasoned, under-delicious, falling back on their health halos rather than their actual flavour. The salads I like barely count as such: they might be warm grain bowls that happen to be garnished with some token leaves, or members of the caprese family (where cheese is at least 30% of what’s on the plate), or even steak salads (drape meat across some greenery and that’s salad, baby). But then quarantine came. And after weeks of barely moving and also eating my way through regular...

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Fundamentals #56 — Abbeydale Funk Dungeon Ryes From The Grave

Abbeydale Fundamentals Matthew Curtis Sheffield Sour beer

Fundamentals #56 — Abbeydale Funk Dungeon Ryes From The Grave

There are several UK breweries for me that – criminally – fly under the radar. Few, perhaps are as overlooked as Sheffield’s Abbeydale Brewery. Established in 1996 and located just off Abbeydale Road towards the south of the city, this brewery has slowly but steadily built a reputation for solid pale ales such as Heathen and its suppable best bitter, Daily Bread. But this is beginning to change, thanks largely to the efforts of Jim Rangely, one of their brewers who is somewhat obsessed with all things wild and funky. With his Funk Dungeon project, Jim has gradually began to...

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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 #41: North Brewing Co x Ritual Lab Triple Fruited Gose Blueberry + Apricot + Blackberry

Fundamentals Leeds Matthew Curtis North Brewing Co Sour beer

Fundamentals #41: North Brewing Co x Ritual Lab Triple Fruited Gose Blueberry + Apricot + Blackberry

The last time I reviewed a beer from Leeds’ North Brewing Co. I diligently – some might even say successfully – compared the New England IPA to that most visceral of musical genres, post-punk. Sometimes you just need the melancholic gratification that only racing drums and angular guitars can provide. But other times, you just wanna jam it out, endlessly. So you light up some Nag Champa (hell, feel free to light up whatever’s your preference so long as you’re sharing), stick on Can’s epic Ege Bamyasi and reach for a can of gose. That’s right folks, gose is the...

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The Beer Lover’s Table: Summery Cured Salmon with Marble x Holy Crab LanGOSEtine Langoustine & Pineapple Gose

Beer Lover's Table Claire Bullen Gose Marble Sour beer

The Beer Lover’s Table: Summery Cured Salmon with Marble x Holy Crab LanGOSEtine Langoustine & Pineapple Gose

I like a beer that isn’t afraid of being controversial - and Marble’s LanGOSEtine is definitely polarising. For beer drinkers unused to sour beers, goses - which are distinctly tart, as well as saline - are an acquired taste. The fact that this particular gose is brewed with pineapple and langoustines makes it all the more eyebrow-raising. But don’t be put off by its quirks. Zesty, bright, and fresh, Langosetine is summertime drinking perfection - especially considering the langoustines add subtle, briny depth rather than fishiness. (Consider, too, that oyster stouts have been made since the 1800s, so there’s a precedent...

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