Was it ever Gruit Britain? The herb ale tradition

I dunno, you wait hundreds of years for a herb-flavoured beer, and then two come along at once. Just coincidence, I’m sure, but two new beers (ales, strictly), from the Pilot brewery in Leith, Scotland, and the Ilkley brewery in Yorkshire, have been announced this week that go back to the pre-hop tradition of flavouring… Read More Was it ever Gruit Britain? The herb ale tradition

Matching Chinese food and beer

One of the opportunities I was looking forward to in Hong Kong was the chance to match beer with Chinese food, a surprisingly under-explored area. I believe strongly that most beers go with most foods: but that doesn’t mean some pairings cannot be particularly felicitous, and that’s especially true with Chinese cuisine. China is easily… Read More Matching Chinese food and beer

Cooking with beer helps prevent cancer

Cooking with beer helps prevent cancer – well, it’s in New Scientist magazine, so it must be true. Normally I’m deeply sceptical of “eating/drinking X gives you/prevents Y” stories but this one was so wonderful I had to repeat it. A lady called Isabel Ferreira, an assistant professor at the Department of Bromatology* at the… Read More Cooking with beer helps prevent cancer

Chocolate beer is 3,000 years old

They’ll be cracking open the bottles of Young’s Double Chocolate Stout in Bedford today at the news that archaeologists in Honduras have discovered that chocolate was originally just a by-product in brewing beer. What’s more, it looks as if chocolate-flavoured beer, like DC Stout, is one of the most ancient beer styles in the world,… Read More Chocolate beer is 3,000 years old