Novembeerd: like so many good–bad/bad–good/bad–bad ideas, this began in a pub. Look at the beard, guess what beer its wearer drinks, suggest what beer its wearer should drink. Think of it as a tribute of sorts to the long relationship between beer and beards, from CAMRA to the craft movement. Continue reading
Around fifteen years ago I wrote a feature called something like ‘red grapes of Bordeaux at home and abroad’. In it I mentioned a grape called Malbec, saying that although many readers wouldn’t be familiar with it, and although it was only a minor constituent in some red Bordeaux, in Argentina* it was the dominant grape. I added that, unlikely though it might seem, some Argentinian wine really was very good, and excellent value. Today neither the description nor the reassurance would be necessary; Malbec, especially Argentinian Malbec, is commonplace and deservedly popular. Continue reading
Andy Hamilton is an author, broadcaster, foraging guide and accidental expert—he has an unusual dedication to following wherever his interests take him. Mostly this has been to the areas of alcohol and self-sufficiency, frequently in the overlap between the two. His published books include The Selfsufficient-ish Bible (2009, co-authored with his twin brother), Booze for Free (2011) and Brewing Britain (2013).
Andy contributes to various TV and radio shows on subjects ranging from survival and foraging through to home brewing and gardening. Highlights include telling BBC Radio 2’s Simon Mayo how to make the perfect elderflower champagne and nearly taking the Autumnwatch cast’s teeth out with his toffee apples. His most recent appearance was on BBC Radio 4’s Food Programme (‘Wild Booze’). He regularly blogs about home brewing, beer, foraging and gardening on his website, while you can also follow him on Twitter.
A hybrid dessert–cocktail for warm summer nights when you don’t want a lumpen pudding: cold and refreshing but sweet, creamy and alcoholic. Continue reading
I first tried Campari with soda. We were sitting outside a restaurant, looking at the menu and thinking about lunch. For a moment the taste was fresh, clean, easily enjoyable; then came the choking bitterness. I drank again, just to make sure. Yes, it really was partially decocted from the bitter herbs of death. So I took the remainder down in one, like medicine. I never thought I’d return to it. Continue reading