HB&B Blog

The Beer Lover's Table: Spiced Brownie Cookies and Oud Beersel Oude Kriek Vieille

Belgium Claire Bullen Kriek Lambic Oud Beersel

The Beer Lover's Table: Spiced Brownie Cookies and Oud Beersel Oude Kriek Vieille

Maybe you’ve noticed. The cherry trees that seem to march along every London street, the ones that emerged in pom-poms of blossoms a month or two back, have begun to fruit. Most of the cherries are still firm and green, but a few are starting to redden and blush. I keep mental tallies of when they’re likely to ripen, so I can steal some when no one is looking. Cherry season is the reason humans were put on this Earth, probably. And while other produce tends to take a starring role in summer’s bumper crop – your tomatoes, your strawberries –...

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Fundamentals #97 — Brasserie Dupont Saison Dupont

Belgium Brasserie Dupont Fundamentals Matthew Curtis Saison

Fundamentals #97 — Brasserie Dupont Saison Dupont

What can I possibly say about Saison Dupont that hasn’t been said a thousand times before? This is a beer of special magnificence. One that has inspired countless journeys into deeper explorations of the beverage, as well as an entire genre of beer styles. Chances are if you’ve ever tried a beer that says “rustic” or “farmhouse” on the label, you can likely trace its inspiration back to Saison Dupont in some shape or form. This is also the beer that properly introduced the word “saison” to the modern drinkers’ lexicon. The term comes from the French word for “season” and...

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Wine & Food Killers: Chicken Thighs & Lentils with Tomatoes, Herbs & Olives and Le Grappin Beaujolais-Villages Nature 2019

Claire Bullen France Le Grappin Natural Wine Killers Red wine

Wine & Food Killers: Chicken Thighs & Lentils with Tomatoes, Herbs & Olives and Le Grappin Beaujolais-Villages Nature 2019

I love whites and rosés and pét nats in the summer as much as anyone, but I’m also a strong believer in the perfection of a chilled red when the sun finally rolls around. Case in point: Le Grappin’s blissful Beaujolais-Villages Nature 2019, made from grapes sourced from Lancié, just moments from Fleurie (one of 10 areas where premium Cru Beaujolais is made). Beaujolais' stocks have risen in recent years, as tastes have shifted towards lighter-bodied, more subtle and acid-driven reds rather than the previously omnipresent, over-oaked jam bombs. If you haven’t had Beaujolais before, it’s hard not to get on with the grape it’s...

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Fundamentals #96 - Humbser Biere Lager Hell Naturtrüb

Fundamentals Germany Humbser Lager Matthew Curtis

Fundamentals #96 - Humbser Biere Lager Hell Naturtrüb

By and large I don’t consider myself much of a seasonal drinker. When the mood takes me, I’m as happy smashing stout in the blazing sunshine as I am sipping pilsner in the depths of winter. In saying that, however, there’s something about the extending evening daylight that has me reaching into my fridge for something cold, something crispy, something that has been lagered for weeks on end. There’s a deeply satisfying aspect to finishing work while there’s still plenty of daylight left that goes so well with drinking lager, and I am eager with anticipation when I think about...

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The Beer Lover's Table: Chana Masala and Duration x North Gracefully Facedown West Coast Double IPA

Beer Lover's Table Claire Bullen Double IPA Duration Brewing IPA Norfolk North Brewing Co

The Beer Lover's Table: Chana Masala and Duration x North Gracefully Facedown West Coast Double IPA

In the past, when I’ve been asked which food-and-beer pairing I’m most proud of, the first that comes to mind is one from our book, The Beer Lover’s Table – the cover recipe, in fact – for prawn and mango coconut curry, paired with a hazy, tropical double IPA. New England IPAs and their ilk can be difficult to have alongside food – they’re so potent, so rich and bold, that they overwhelm many dishes. The secret is to find food that matches their intensity, ideally with some complementary flavours; maybe it isn’t so revelatory after all that fruity, pungent curries are...

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