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 #25 — Cloudwater DIPA V3 2018 & V3.1
Time can be good for IPAs. I’m not talking about cellaring your freshest beers and letting them fade away like a forgotten 90’s pop star - this is not how...
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HB&B is coming to Deptford!
We are delighted to announce that we've located the perfect site for our second outlet - and it's in sunny Deptford. HB&B Deptford - or 'Hop Burns & Shack' as...
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Fundamentals #24 — Pressure Drop x Lost & Grounded How We Roll Belgian Chocolate Stout
Every few months I try to slow down a little and take stock of where the beer industry is right now, and how far it’s come in the past few...
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The Beer Lover’s Table: Pork Kofta Kebabs with Labneh & Rocket and Reutberger Josefi Bock
The arrival of spring means rain showers and growing things, but in beer circles, it also means bock. German bockbiers - which you’ll recognise because their labels are almost always festooned...
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Fundamentals #23 — Black Iris Let The Juice Loose NEIPA
People say you can have too much of a good thing. That less is, in fact, more. Undoubtedly, there are many walks of life where this is true. Say for...
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The Beer Lover’s Table: Chinese-Caribbean Wings and Elusive x Hop Burns & Black Aztec Challenge Smoked Chilli Porter
Wings are, in many ways, the perfect food. Crispy and juicy when done right, they offer the messy, almost carnal satisfaction of eating with your hands, of failing to care...
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Fundamentals #22 – Brick Brewery Kerala Stout
I love a good curry. The way the blend of spices mingle with the char of meat cooked in a Tandoori oven makes it one of my all time favourite...
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Fundamentals #21 – Siren Craft Brew Old Fashioned Barleywine
Bourbon truly is a wonderful thing. The legal guidelines a spirit must follow in order to be classed as bourbon are also incredibly strict – as should be the case...
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The Beer Lover's Table: Duck, Blood Orange & Radicchio Salad and 8 Wired Saison Sauvin
Duck salad has long been one of my go-to speedy dinners. Typically, I pair pan-fried duck breast with spinach, caramelised onions, and cherry tomatoes, but it’s an almost infinitely customisable...
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Fundamentals #20 – Small Beer
I like alcohol. Or, more pertinently I like the way it makes all the complexities in beer imbued by malt, hops, yeast, water and whatever else interact with my taste...
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The Beer Lover's Table: Persimmon, Prosciutto & Burrata Toast with Track Brewing Sonoma Pale Ale
We tend to think of citrus - palm-sized clementines, sweet tangerines, piquant blood oranges - as winter's bounty. But too often we overlook the persimmon. Similar in size and hue...
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Fundamentals #19 – Burnt Mill Ties That Bine DIPA
If you’re anything like me, you’ll have been drinking a generous share of Burnt Mill’s excellent beers lately. At only nine months old Burnt Mill has already become one of...
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The Beer Lover’s Table: Mushroom Polenta And Burnt Mill Steel Cut Gluten Free Oat Pale Ale
From New York bagels to char-dappled Neapolitan pizzas to, duh, beer, my relationship with bread and grain-based products remains one of the longest and happiest of my life. You can...
