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 #51 - 8 Wired iStout Affogato Imperial Stout
I remember the good old days, when beers were beers. I’m talking about 2012 of course, and trying iStout – the revered imperial stout from New Zealand’s 8 Wired –...
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Wine & Food Killers: Tomato Tarts with Tarragon Pesto and Goat Cheese with Patrick Sullivan Jumpin’ Juice Sunset
If you had synesthesia and tasted your wines as colours, Sauvignon Blanc would be inescapably green. Though the varietal picks up vibrancy and passion fruit characteristics in warmer climates, at...
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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...
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Natural Wine Killers: Kindeli Tinto 2018 (New Zealand)
New Zealand as a country certainly knows its way around a high-quality beverage. That’s particularly true in and around Nelson, located at the northern tip of the South Island, where...
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The Beer Lover’s Table: Coffee Kisses And Põhjala Cocobänger Imperial Stout With Coffee And Coconut
If you’re familiar with coffee kisses, then you probably associate them with Mary Berry, or afternoon tea. Large, tawny cookies, sandwiched together by a simple coffee buttercream, coffee kisses feel...
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Fundamentals #49 — The Kernel Foeder Beer Centennial Hallertau Tradition
There are few things more mesmerising within a brewery than a room full of foeders (or ‘foudres’, if the brewery decides to use the French spelling instead of the Dutch)....
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Wine & Food Killers: Popcorn Prawns with Lemon Dipping Sauce and Cantina Furlani Antico 2017
If champagne and fried chicken is an iconic high-low pairing, then it follows that pet nat and popcorn prawns should be, too. Both are crisp and buoyant – albeit in...
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Fundamentals 48 - Brew By Numbers 85 Triple IPA Mosaic El Dorado Calypso
I’ve taken to enjoying a lot of wine recently. I’ve even gone as far as to sign up to HB&B’s Natural Wine Killers subscription club. It wasn’t long before my...
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Natural Wine Killers: Bellotti Semplicemente Vino Rosso 2016 (Italy)
Piedmont is probably the most consistently premium wine region in Italy. Spread over rolling hills between Turin and Genoa, it is one of the few regions in Italy where most...
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The Beer Lover’s Table: Wild Garlic Pierogi with Caramelised Onions and Left Handed Giant x Whiplash There, There Rye IPA
Wild garlic is one of my favourite signifiers of spring. Prized and elusive, the glossy leaves burst forth at the start of the season in great verdant patches before disappearing...
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Fundamentals #47 — Buxton X J. Wakefield Coral Castle Coconut Infused Imperial Stout
I haven’t forgiven Florida’s J. Wakefield Brewery for its use of what I feel was sexist branding on many of its labels, especially when its Gourdita pumpkin beer still does....
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Wine & Food Killers: Grilled Pork Banh Mi Sandwiches and Testalonga Baby Bandito Stay Brave 2018
Sometimes one craving begets a fiercer, more trenchant second craving. For instance: earlier this month, I ordered a banh mi from a Vietnamese deli up the road. The sandwich was...
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Fundamentals #46 – Cloudwater x The Veil Barry From Finance DIPA
Prepare yourself: the transatlantic collaborations are coming. And we’ve got Cloudwater to thank for this. Its recent Friends & Family & Beer festival brought a heap of excellent brewers together,...
