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 #70 — Boxcar English Porter
It’s fun to watch Boxcar’s head Brewer Sam Dickison work. He exudes a zen-like calm, even when his situation becomes a little more stressful. Arriving at the taproom one Friday...
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The Beer Lover’s Table: Chicken Laksa and Braybrooke x Donzoko Vienna Lager
Here are all of the reasons you should make chicken laksa during lockdown: 1. It’s a flexible way to use up pantry staples. Looking to expand beyond beans and rice,...
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Fundamentals #69 — Duration Doses Pilsner
When I visited Duration Brewing’s idyllic Norfolk home in West Acre last summer, head brewer and co-founder Derek Bates told me he wanted to brew “lots of lager”. The brewery...
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Wine & Food Killers: Slow-Roasted Pork Belly and Rhubarb and Herbs with Ruth Lewandowski Feints 2018
The world is short on joy right now. Even basic tasks – going grocery shopping, picking up a bottle of wine, cooking dinner – are freighted with anxiety and uncertainty....
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Fundamentals #68 — Lost and Grounded Altogether Elsewhere Czech-Style Pils
The HB&B crew and I recently got to spend a few glorious days being bussed around the Czech Republic. The purpose of our visit was to visit some of the...
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Fundamentals #67 — Unity x Boxcar x Duration Root Down No Coast IPA
I’m excited to see the return of the dynamic trio that is Boxcar, Duration and Unity. For my money, these are three of the most exciting breweries to have emerged...
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The Beer Lover’s Table: Pad Thai with Crispy Tofu and Duration Brewing Promise Of Spring Norfolk Witbier
People sometimes ask me how I come up with the inspiration for these columns – whether I begin with the beer or with a dish. The answer is: haphazardly, and...
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Wine & Food Killers: Baked Feta with Za’atar Pita Crisps and Harvest Pinot Gris 2019
The thing is, it still isn’t spring. Not for a couple more weeks, and presumably those will be grey and rain-saturated like all the rest of this mild and humid...
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The Beer Lover’s Table: New Zealand-Style Buffalo Chicken Pies and Burnt Mill x Donzoko Dark Second Dark Lager
This column begins with a humblebrag: this pairing was inspired by a beer and a snack that I enjoyed at Hill Farmstead Brewery in Vermont in January. After New Year’s,...
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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...
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Fundamentals #65 — North Brewing Co x Thornbridge Doppelbock
Doppelbock is back. There, I’ve said it. Now if enough of us band together and repeat this enough on our Twitter and Instagram accounts (although not Facebook, as we know,...
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Wine & Food Killers: Four-Cheese Baked Penne Pasta and Pheasant’s Tears Shavkapito 2018
Baked pasta is the fuzzy pyjamas of food. Baked pasta is staying in all day and night, and finding a warm place on your sofa, and not caring about how...
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Fundamentals #64 - Ettaler Curator Dunkler Doppelbock
One of the most joyous aspects of reviewing beer for Hop Burns & Black is when something completely new and utterly surprising lands on my doorstep. That was the case...
