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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The Beer Lover’s Table: Girolle and Truffle Cacio e Pepe and Magic Rock Cannonball IPA
At a recent dinner, I encountered one of the more memorable food and beer pairings I’ve had in recent months. A plate of tagliatelle, covered in pencil shaving-sized flakes of...
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The Beer Lover’s Table: Summery Cured Salmon with Marble x Holy Crab LanGOSEtine Langoustine & Pineapple Gose
I like a beer that isn’t afraid of being controversial - and Marble’s LanGOSEtine is definitely polarising. For beer drinkers unused to sour beers, goses - which are distinctly tart, as...
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Fundamentals #10 – Brew By Numbers/Hop Burns & Black 55|05 Double IPA Citra & Ella
This week has been all about London Beer City and the crazy amount of events book-ended by the London Craft Beer Festival and the Great British Beer Festival. As ever...
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The Beer Lover’s Table: Strawberry, Tomato and Mojama Salad with Weihenstephaner Hefe Weissbier
For all the pleasure of discovering new breweries, the thrill of the can release, there’s an abiding satisfaction in returning to the classics. Not long ago, I realised it had...
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Fundamentals #9 – Jester King/The Kernel Farmhouse Table Barrel Aged Blend
In beer, blending is a true art form. If you’ve ever tasted a great geuze from say 3 Fonteinen or Tilquin, or perhaps even a fantastic Flanders red from Rodenbach,...
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The Beer Lover’s Table: Heirloom Tomato Galettes with Yeastie Boys Gunnamatta Earl Grey IPA
Where I’m from, July means pie season: apple pies, peach pies, and cherry pies, made with freshly picked fruit and crowned with a lattice of crust. But while I love...
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Fundamentals #8: Marble/Hop Burns & Black Murk du Soleil Double IPA
The current trend for brewers to produce hazy IPA, often called New England IPA after its origin point, has had me thinking about haze as a fundamental component of specific...
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The Beer Lover’s Table: Caramelised White Chocolate Mousse and Partizan’s Imperial White Russian Stout
Most people’s bucket lists comprise the exotic destinations they want to visit before they die. Mine, on the other hand, lists all the recipes I want to cook while I’ve...
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Fundamentals #7 – Omnipollo/Dugges Anagram Blueberry Cheesecake Stout
I’m sure you’re already well aware of what make up the core ingredients within a beer: water, malt, yeast and hops. As part of Fundamentals the aim is to explore...
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The Beer Lover’s Table: Jerk Pulled Jackfruit Buns and Northern Monk, Fieldwork & Lonely Planet Travel Notes IPA
Jackfruit is one of the food world’s cleverest sleights of hand. Raw, the fruit’s yellow lobes are hidden within a huge, spiky expanse; like a durian but larger and...
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Fundamentals #6 – Brasserie de la Senne Bruxellensis
It’s very difficult for me to hide my enthusiasm for the beers of Brussels’ Brasserie de la Senne, so I’m not going to. De la Senne crafts some of my...
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Fundamentals #5 - Burning Sky Gaston Belgian-Style Pale Ale
When I started this column I figured it would be pretty easy to pick out an ingredient to write about in each beer I reviewed. Most modern beers I drink...
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The Beer Lover’s Table: Thai Prawns and Pressure Drop’s Wu Gang Chops the Tree
Pairing food with beer is one thing. But cooking with it is something else entirely. At risk of sounding close-minded, I find that the addition of beer rarely elevates...
