Wine & Food Killers: Aguachile Two Ways and Quarticello Despina 2023
At its best, summer cooking requires almost no cooking at all. Deep into yet another heatwave, the only things worth eating right now are crisp, fresh, zesty or chilled. But...
HB&B Blog
Wine & Food Killers: Aguachile Two Ways and Quarticello Despina 2023
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Fundamentals #111 – Wiper & True Hard Shake Barrel-Aged Imperial Milk Stout
Maybe it’s complacency, pandemic-induced anxiety or just plain laziness, but lately I’ve haven’t been putting in enough effort to fully explore the wealth of interesting beer being produced in the...
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The Beer Lover's Table: Lemon and Almond Waffles with Cardamom Maple Whipped Cream and Gipsy Hill Squashed Peach Bellini Sour
If there’s anything I dread more than January’s arrival – its short, gloomy days; its long, cold nights; the lingering post-party malaise – it’s the annual Dry January discourse that...
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Fundamentals #110 – Floc Brewing Pleasure Theory V2 NEIPA
Pleasure is undoubtedly one of the most fundamental things about beer, and why we drink it. In fact, I explore this topic as much in my book, Modern British Beer,...
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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...
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The Beer Lover's Table: Tahini Brown Butter Thumbprint Cookies with Dulce de Leche and Left Hand Peanut Butter Milk Stout
I have hated peanut butter my whole life. This is a controversial statement, particularly back home in the US, where peanut butter seemed an almost inescapable part of growing up. The...
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Fundamentals #109 – Brick x Hop Burns & Black HOP East Coast IPA
Back in the early days of this column, the principle of each month’s feature was to focus on a single element within the brewing process, be it an ingredient or...
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Wine & Food Killers: Temaki Hand Rolls and Clot de les Soleres Garnatxa Rosato 2019
Pizza parties, taco parties, bagel-and-lox parties… If you ask me, there’s no better dinner (or brunch) party format than “food item you create and customise yourself from a spread of...
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Fundamentals #108 – Drop Project x Tate Haze NEIPA
Should craft beer be considered an artform? A lot of beer these days could perhaps be described as “artisanal”, and some breweries are so confident in what they make – and...
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The Beer Lover's Table: Middle Eastern Macaroni and Cheese and Gipsy Hill x Berliner Berg Oscillator Doppelbock
Until now, I was a macaroni and cheese purist. By which I mean: saucepan, stovetop. No breadcrumbs, not baked; certainly no broccoli. Just pasta and the gooiest, thickest, creamiest sauce...
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Fundamentals #107 – Polly’s Floret Pale Ale
Over the past couple of years I’ve become a little obsessed with the idea of legacy, and what it means to modern craft brewers. With the explosion of new breweries...
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Wine & Food Killers: Sri Lankan Pumpkin Curry and Kumpf et Meyer Utopiste Maceration 2019
We all know pumpkins can be turned into pies, baked into cupcakes, blitzed into soups and dumped into lattes. Pumpkin curry, on the other hand, doesn’t get as much airtime...
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Fundamentals #106 — Burnt Mill Polar Energy IPA
The New England IPA has been the source of much debate since it emerged from innovative breweries in the North-Eastern US over the past decade or so. Should beer really...
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The Beer Lover's Table: Pumpkin Bread and Left Handed Giant We Are Ghosts On The Moon Imperial Stout
Friends, it is pumpkin season. Pumpkin bread, specifically, burnished bronze loaves that taste to me like the very essence of autumn. If you’re unfamiliar, know that they’re bread in name...
