HB&B Blog

Fundamentals #106 — Burnt Mill Polar Energy IPA

Burnt Mill Fundamentals IPA Matthew Curtis New England IPA Suffolk

Fundamentals #106 — Burnt Mill Polar Energy IPA

The New England IPA has been the source of much debate since it emerged from innovative breweries in the North-Eastern US over the past decade or so. Should beer really be this hazy? Is a beer with no discernible bitterness really an IPA? Does any of this matter if it’s delicious, and people enjoy it immensely? In answer to the latter: Absolutely not. The style has also been the subject of much technical debate within the brewing industry. Not only due to the way this style uses a significantly larger volume of hops that many styles have previously, but in...

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The Beer Lover's Table: Pumpkin Bread and Left Handed Giant We Are Ghosts On The Moon Imperial Stout

Beer Lover's Table Bristol Claire Bullen Left Handed Giant Stout

The Beer Lover's Table:  Pumpkin Bread and Left Handed Giant We Are Ghosts On The Moon Imperial Stout

Friends, it is pumpkin season. Pumpkin bread, specifically, burnished bronze loaves that taste to me like the very essence of autumn. If you’re unfamiliar, know that they’re bread in name but cake in experience, in a way that’s not dissimilar from banana bread. Think: easy to throw together, effortless to bake, even simpler to eat. Pumpkin beer and pumpkin spice latte haters, don’t wrinkle your nose at me yet. While the tinned pumpkin imparts its necessary musky, earthy sweetness, it is the combination of cinnamon, nutmeg, clove and ginger that really makes this dessert – and makes it a cousin...

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Wine & Food Killers: Orecchiette with Merguez Sausage, Broad Beans and Manchego and Les Vins de la Gabare Les Amandiers 2020

Claire Bullen France Natural wine Natural Wine Killers Red wine

Wine & Food Killers: Orecchiette with Merguez Sausage, Broad Beans and Manchego and Les Vins de la Gabare Les Amandiers 2020

Recently, I came across food writer Diana Henry’s paean to “sofa suppers” – those dishes where there’s “everything in a bowl, no extra relishes or anything, and you only need a spoon”. Henry was never allowed to eat in front of the TV when growing up and only discovered the pleasure in doing so as a working adult. Now, she writes, as the weather dampens and cools (and as the new season of Succession is released), there’s never been a better time to indulge in the cosy ritual. This resonated with me – as much as I like sit-down dinners,...

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Fundamentals #105 - DEYA x Do Nothing Mud Pale Ale

Collab DEYA Fundamentals Matthew Curtis Pale ale

Fundamentals #105 - DEYA x Do Nothing Mud Pale Ale

Beer, as a beverage and as a culture, is forever changing. From the styles of the beers we drink, to the flavours they possess, and the places where we enjoy them; it’s a scene that’s forever adapting to the wants and needs of the people who enjoy it. But the people – by which I mean the demographic – who drink beer also changes too. At least that’s what we’re supposed to believe. Beer has, since the end of the start of the industrial revolution, and increasingly so following the onward march of capitalism after the Second World War, been framed...

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Fundamentals #104 — Brevnovský Benedict 12º Czech Pale Lager

Brevnovsky Czech Republic Fundamentals Lager Matthew Curtis

Fundamentals #104 — Brevnovský Benedict 12º Czech Pale Lager

Something I struggle with is when people tell me they don’t like Czech lagers because they taste like diacetyl. For the uninitiated, diacetyl is a substance created by yeast during fermentation that, when a beer is conditioned correctly, the yeast will naturally “clean up”. When it’s present in beer it’s generally considered a fault and tastes a little like buttered popcorn. You may taste it in trace amounts in a cask beer that’s been on a little too long, or a beer that’s been contaminated during packaging. Around 3 in 10 people can’t actually taste it at all. Lucky sods....

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