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 #38 — Braybrooke Keller Lager
The greatest thing about beer trends is that if you bang on about one for long enough then chances are it’ll eventually come true. Like many of my beer-writing, peers...
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Fundamentals #40: A Cautionary Christmas Tale (Ft. The Kernel Barrel Aged London 1840 Export Stout)
If you’ve ever trapped your finger in a car door. you’ll perhaps empathise with this tale of struggle and woe. It begins in East London, at Signature Brew’s new taproom,...
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Fundamentals #39 — The Bruery Or Xata Blonde Ale
What does a traditional Spanish sweet milk beverage, über-cool Californian craft beer, and a classic Belgian-style blond ale have in common? Turns out the answer is found at the bottom...
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Natural Wine Killers: 2Naturkinder Bacchus Pet Nat 2017
Wine text books are littered with French terms which somehow have avoided translation, forming an internationally understood vocabulary among wine geeks. From household names like brut or demi-sec to my...
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The Beer Lover’s Table: Venison Steaks with Sweet Potato Puree and Gipsy Hill x People Like Us Bramble Sour
Venison is deep and rich and dark, more animal tasting than beef, ferric as blood. It is a lean meat and is thus best cooked quickly, just long enough to...
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Wine & Food Killers: Lemongrass Chicken with Sam Vinciullo Warner Glen Sauvignon Blanc 2017
If you’ve got Sauvignon Blanc fatigue, you’re not alone (blame the boatloads of Oyster Bay for making the grape feel cheap and lustreless). But don’t let that dissuade you from...
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Fundamentals #37 — Northern Monk x Lervig Dark City Devil’s Delight Imperial Stout
As summer fades and the nights draw in I, like many of you I’m sure, begin to crave darker beers again. There’s something about the bite of a northerly breeze...
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The Beer Lover’s Table: Chickpea & Sweet Potato Curry and Wiper & True Amber Citra & Rye
I clearly remember the first time I tried Wiper and True’s Amber Ale. It was at Darjeeling Express in Soho – then a newly opened restaurant getting good buzz, now...
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Fundamentals #36 — Magic Rock Saucery Session IPA
I am yet to be convinced that both gluten and alcohol-free beers are as good as the real thing. One of the main reasons behind this is that I think...
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Fundamentals #35: Hammerton Crunch Peanut Butter Milk Stout
Welcome back, to what is now the award-winning Fundamentals column. The judges at this year’s North American Guild of Beer Writers Awards saw fit to grant us a bronze medal...
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Natural Wine Killers - our natural wine subscription box
Like many of you, we’ve become obsessed with natural wine over the past few years. It’s no surprise natural wines appeal to craft beer lovers - they're wines made with...
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Fundamentals #34 — Loka Polly Hallertau Blanc IPA
I’ve been writing for Hop Burns & Black for more than three years now, but I think this is the first time I’ve written for Jen, Glenn and the team...
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The Beer Lover’s Table: Pumpkin & Feta Puff Pastry Pinwheels and Crooked Stave Colorado Wild Sage Brett Saison
There is no shame in frozen puff pastry. Like croissants (like many baked goods, in fact), the store-bought stuff is so reliable, of such high quality, that attempting to make...
