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Thanks,The Beer Hawk Team.
For eons, beer, like food, has been at the centre of the table connecting people. Friendships solidified over a common pint. Is this not enough? Our beer sommelier, Maggie Cubbler, shares her concerns about how beer is starting to take itself way too seriously.
Our Beer Sommelier, Maggie Cubbler, discusses some of her favourite beers that will be fantastic along with--or instead of--your Easter chocolates. Your move, Easter Bunny.
Known as a Filet Américain in Belgium, the steak tartare is one of the great dishes. But what to pair with it? Our Beer Sommelier Maggie Cubbler picks out a classic
Our Beer Sommelier Maggie Cubbler shows how even the most mundane meals can be lifted by beer
It’s hard to be inspired by the everyday meal. Sometimes we eat something out of habit, routine or just because we’re rushing from one thing to the next and need something to keep us going. But what if we were to take the humble, down-to-earth dinner and do just one thing to make it out of this world? We’re probably already doing it anyway—pair it with beer!
Finding unexpected delights in the ordinary doesn’t require molecular gastronomy or a special occasion beer that had been aged in a gypsum cave. Indeed, exploring fantastic pairings with things that we eat all the time brings a certain beauty to that which is common and, dare we say, life. There’s a reason why certain beer and food pairings are considered classic.
There’s no secret to these
Mixing fine French cuisine with the heartiness of German dishes, Belgian cookery is the ultimate in comfort food. As the days get more drab, look to one of our Beer Sommelier's favourite Belgian beer and food pairings: Pheasant à la Brabançonne with Tripel Karmeliet.
Whether you're lounging at home or on an intergalactic voyage through the stars, there's hardly a better pairing in the universe than Belgian beer and food. Here's why:
Pheasant à la Brabançonne
The Ardennes region is famous for its wild game. Coming from this densely forested area is the classic Belgian dish, Pheasant à la Brabançonne. Made by roasting a pheasant in butter with bacon and chicory, it showcases the best of the autumn hunt. How do you make butter and bacon better?
There's something about the homely comfort of Belgian food that's sure to satisfy on the chilliest of days. There are a lot of classic Belgian beer and food pairings but here's one of our Beer Sommelier's, Maggie Cubbler, favourites: Carbonnade à la Flamande with Westmalle Dubbel.
Carbonnade à la Flamande
This hearty dish is the quintessential Belgian meal. While recipes may vary from cook to cook, usually it’s beef and veg slow-cooked in beer, herbs and spices and sometimes mustard. Served with some frites, it’s hard to beat a Carbonnade à la Flamande on a blustery day.
With the change of autumn leaves giving way to Halloween, there's no better time for a warming bowl of soup.
Maggie Cubbler's recipe for Pumpkin Cream Soup makes use one of the other great uses for pumpkin this time of
year: Flying Dog 'The Fear"
Imperial Pumpkin Ale!
Maggie Cubbler's visit to the Schlenkerla brewpub gives her a newfound appreciation for the historic, traditional Rauchbiers from Franconia.
It's 10 am. We walk under the solid timbered doorway and into the Schlenkerla brewpub in Bamberg's historic old town. I'm with a fun group of new beer friends who are on a tour through parts of Germany with Owen Ogletree of Brewtopia fame. Morning beers have been served for 30 minutes now, accommodating those popping in for a quick one on their way to work. We pass through a series of rooms under oppressively dark beams responsible for holding up a building which has existed in various forms since about 1310.
Each room is tastefully decorated, a nod to the conservative traditions of Bamberg. Deep, dark wood trims the walls, ceilings, floors and even tables in every nook and cranny. The main room, the Dominikanerklause,
We're officially sad: summer is gone. And it took with it all of the great festivals, and sunshine and
delicious summer food. We're not going down without a fight though, so as a last gasp, here's another badass
food truck match by our own, Maggie Cubbler: Tacos al Pastor with Stewart Black IPA
Part of the crew here at Beer Hawk had the exciting opportunity to visit Munich's famed Oktoberfest. While we did eat our fair share of bratwurst while donning our lederhosen and our dirndls, take a look at some of the other Bavarian delights we washed down with a delicious Oktoberfestbier.
Despite many beers on the market claiming otherwise, a true Oktoberfest beer only comes from six breweries which brew within Munich's city limits. We had the fortune of enjoying an evening in the Spatenbräu tent on the famed festival grounds. While the food menu is limited to fare that goes well with the golden-hued festbier, suffice it to say we found plenty to keep us dancing until the last song.
Does it surprise you that we had many a delicious brez'n? The carbs helped with the foot-stomping.
Hearty fare like this red cabbage and duck really hit the spot. Nevermind the using a knife and
The last gasp of summer is closing in on us but if you have one last chance to partake in a street food festival, we suggest you do so. And quickly. If cloudy skies make it hard to venture outside, Maggie Cubbler's favourite food truck & beer pairing match are hopefully worth the effort! Peruvian Ceviche de Pescado and a Rodenbach Grand Gru sound pretty good to us!
Food Truck Name: Cómo Ceviche?
Main Ingredient: Seabass, Lime, chili peppers
In other words: Peruvian Fish Ceviche
The unofficial national dish of Peru, ceviche de pescado can
Street food festivals have taken the country by storm and with food truck fare becoming increasingly more exciting there isn't a better way to go on a culinary trip around the world without leaving your local park. As we inch ever-closer to summer's swan song, Maggie Cubbler gives us one of her favourite food truck & beer pairing matches: Gua Bao with Poperings Hommelbier.
The delicious simplicity of the summer harvest at your local Farmers' Market makes for a great opportunity to
get back to basics with beer. Our Beer Sommelier, Maggie Cubbler, offers her favourite beers to go along with
nature's best this season.
Thanks so much for joining us on our epic Beer Hawk Summer Recipe Series. We hope you found something delicious to enjoy during this lovely British summer. Our final recipe is Maggie Cubbler's recipe for a Yeastie Boys Bigmouth Session IPA Steamed Clams. You're going to want a big mouth when you taste these!
Clams aren't necessarily in season right now. Yet since you should be able to find some in the stores anyway, I'm hard-pressed to come up with something I love to eat outdoors on a rustic picnic table more than steamed clams (mussels too!) There's just something about chucking the shell aside as you enjoy the sweet clam meat dripping in garlicky, creamy butter. When steaming clams in beer, I like to go with something that isn't too bitter but has a lot of bright citrus character. The tropical fruits and notes of lemon, grapefruit and orange
Beer Hawk's Beer Summer Recipe Series will soon be coming to a close! We hope you found some inspiration for your next beery picnic or BBQ. This week Maggie Cubbler gives her recipe for a Goose Island 312 Urban Wheat Ale Grilled Farmer's Market Chowder. Yum!
This Grilled Farmer's Market Chowder is a fantastic way to use up your latest haul from the farmer’s market. I included this recipe in our latest edition of Hoptical--keep your eyes peeled for it!--but thought everybody should get a chance to try this delicious summer chowder as soon as possible. Feel free to toss in whatever veg you prefer but chucking them all on the grill before making this soup takes it all to the next level. I love the Goose Island 312 Urban Wheat Ale alongside this soup. It is a refreshing American Wheat Ale with citrus notes which awaken
Join Beer Hawk's Beer Sommelier each week for our Summer Recipe Series! Whether it's for a picnic in the park or manning the grill with friends, Maggie Cubbler is fixing up some of her favourite summer recipes--with beer as the guest of honour! This week she gives her recipe for a Liverpool Craft Beer Co. Rye Pale Ale & Sriracha Grilled Steak Sandwich.
I love the hint of peppery spice in The Liverpool Craft Beer Co.'s Rye Pale Ale and what it brings to the--ahem--table in this fantastic Grilled Steak sandwich. Of course, marinating the steak in Sriracha sauce before popping it on the grill really helps take the heat up a notch too. There's also a sweet, cracker maltiness in the beer that forms a good base for the spicy-sweet marinade and a dry, bitter finish that helps wash it all down. This is all
Join Beer Hawk's Beer Sommelier each week for our Summer Recipe Series! Whether it's for an Al Fresco picnic or a cookout with friends, Maggie Cubbler is fixing up some of her favourite summer recipes--with beer as the guest of honour! This week she gives her recipe for a Rogue Mocha Porter BBQ Shrimp Taco.
I love the addition of chocolate or cocoa powder to a BBQ sauce, it just gives an earthy and sweet richness that's hard to duplicate. The addition of Rogue's Mocha Porter and its notes of cocoa and coffee brings just that to this BBQ Shrimp Taco party. Swirling some cheddar or pepper jack cheese into the sauce gives it some body and thickness nevermind a bit of extra cheese! Top it off with some salty feta and pickled red onions and you're ready to roll.
Join Beer Hawk's Beer Sommelier each week through the end of July for our Summer Recipe Series! Whether it's for an Al Fresco picnic or a cookout with friends, Maggie Cubbler is fixing up some of her favourite summer recipes--with beer as the guest of honour! This week she gives her recipe for an Anchor Old Foghorn Habanero Pulled Pork Sandwich.
There’s just something about a spicy-sweet pulled pork that makes me feel patriotic and want to have a cookout to celebrate treason/independence. Well, would you have a look at that? It’s the Fourth of July! To celebrate, let’s look to one of America’s finest beery institutions: Anchor Brewing. Anchor Brewing’s Old Foghorn is noted for its complex and sweet character. Notes of treacle, molasses and dark fruits swirl about in this decadent, rich barleywine and is the perfect base for a sticky BBQ sauce. Let's do
Join Beer Hawk's Beer Sommelier each week through the end of July for our Summer Recipe Series! Whether it's for an Al Fresco picnic or a cookout with friends, Maggie Cubbler is fixing up some of her favourite summer recipes--with beer as the guest of honour! This week she gives her recipe for a Rodenbach Shallot Vinaigrette.
Rodenbach Flanders Red Ale has just the right amount of sweet and sour and is the perfect addition to this summery vinaigrette. I like to toss dried cherries into the salad so that it picks up the cherry notes from the otherwise rather tart ale. I also toss in a a few crumbles of creamy goat's cheese as an interesting contrast to the refreshing quality of the beer. And hey, it's summer, throw in some oranges for some extra colour! Best thing about this dressing is that it's so simple to make--and you won't find yourself sweating over a stove if it ever gets warm enough to matter.
Root beer floats were a big part of our Beer Sommelier Maggie Cubbler's childhood. There was nothing better on a warm summer night than mounds of vanilla ice cream covered by creamy root beer.
Here you can make your own vanilla ice cream – even if you don’t have a machine – and top it off with a fantastic Mocha Porter (or stout, if that tickles your fancy). This recipe is Maggie's adult version for those who are kids at heart but don’t want their friends to know they still watch cartoons.
YOU’LL NEED250ml whole milk150g sugarA pinch of salt1 vanilla bean, split lengthwise500ml double cream5 large egg yolks1 teaspoon pure vanilla extract
1. Heat the milk, sugar and salt in a saucepan until steam rises and sugar is dissolved. Scrape the insides
Just like beer, sandwiches come in all sorts. Smoked, grilled, smothered or fried, there’s something for everyone. This week Maggie Cubbler looks at the long history of the Pork Tenderloin
Our Beer Sommelier has paired some fantastic brunch dishes with each beer from Beer Hawk's Top Dad Beer Box gift set. Treat your No. 1 Man to an epic Father's Day beer brunch and make this Father's Day one he won't soon forget!
Just like beer, sandwiches come in all sorts. Smoked, grilled, smothered or fried, there’s something for everyone. This week Maggie Cubbler looks at the wonderfully decadent Philly Cheesesteak
Origin: 1930s’ PhiladelphiaBread: Hoagie rollFilling: Slices or lump of steak, cheese, onions
One whiz wit’, one provolone wit’out. Using the correct vocabulary will ensure you get the famous Philly cheesesteak with or without onions and your desired cheese. If ever ordering this Italian-American invention in Philadelphia, make sure you do so correctly and fast – or it’s to the end of the queue for you!
PAIR IT WITH
American Pale Ale
A quintessential pale ale such as Sierra
Just like beer, sandwiches come in all sorts. Smoked, grilled, smothered or fried, there’s something for everyone. This week Maggie Cubbler looks at the wonderfully decadent Lobster Roll
Bread: Hot dog bunFilling: Lobster tailSauce: Drawn butter, lemon and ground pepperOrigin: 1920s’ New England
While some versions mix in mayonnaise, I think using drawn butter displays the sweet lobster meat much better. Stuffed in a basic hot dog bun with a bit of lemon juice, salt and pepper is the best way to reward the hard work of New England’s lobster fishermen.
PAIR IT WITHA light, malt-forward lager like the Camden Hells
Our Beer Sommelier has been earning her beery flier miles eating and drinking her way through some of Europe's great beer cities. Read Maggie Cubbler's (not-at-all exhaustive) list of ten of her favourite places to enjoy an unforgettable beer dinner.
Hands up: this is not a complete list. As much as I'm sure your local brewpub in the Midlands has a great kidney pie, I haven't (yet!) visited them all. This is, instead, a list of some of the most memorable places I've had both an amazing in-house beer and dinner at. Fresh beer, delicious food, great cities--here are the places I deem worthy for making the trip!
Loud, raucous and always flowing with beer: this could be any brauhaus in Germany but here we're talking about the Schneider Weisse Weisses
If you're looking for the most bomb-tastic recipe of all bomb-tastic recipes then you'll love our Beer Sommelier's Rauchbier Mac n' Cheese Recipe. As is or filled with your favourite additions, we swear, you'll wonder how you lived without it.
Cheese, bacon and cream. I challenge you to find a better combination on the planet. Sure, it might shorten your life but at least it'll be a good one filled with cheese, bacon and cream. That's why I love to make Macaroni and Cheese. I get to pick my favourite cheeses, drown them in cream, stir in whatever my heart desires and bake it with a buttery crumby crust.
For a creative spin, I made this recipe replacing a bit of the heavy cream with a smokey German Rauchbier. A Rauchbier is a style of beer dating to the 1500s and originating in Bamberg, Germany. It is known for its intensely smokey--some say ham-like--character thanks to the malts being smoked over burning
Beer and food pairing has become a major part of the brewery and restaurant business and is wildly popular
for people to try at home. Read as our Beer Sommelier, Maggie Cubbler, lists her favourite beer and food books
so you, too, can see what the fuss is all about.
Our Beer Sommelier, Maggie Cubbler, visited the Altbier capital of the world: Düsseldorf. Here she talks
about the famed Uerige Altbier and some traditional food pairings.
Our Beer Sommelier, Maggie Cubbler, lists her 11 favourite beer and food pairings for spring guaranteed to
make for a deliciously beautiful day!
Our Beer Sommelier, Maggie Cubbler, has taken Wild Beer Co.'s Epic Saison and made her recipe for Shrimp
Creole, well, epic.
Just like beer, sandwiches come in all sorts. Smoked, grilled, smothered or fried, there’s something for everyone. This week we're looking at the Ruben.
Since there’s a million ways to make ‘em, you betcha there’s a perfect beer partner somewhere! While we all have our favourites, different regions claim to have the best sandwich in the land. Each is delicious in its own right so let’s go on an adventure of the Good Ol’ USA to discover the best thing to happen to sliced bread.
Our Beer Sommelier, Maggie Cubbler, was recently treated to a visit at the lovely Thornbridge Brewery at
Thornbridge Hall in Derbyshire. She came out with a gorgeous Lamb Shank Shepherd's Pie recipe.
Everything seems bigger in the USA and that includes the food. Our Beer Sommelier returns home to search craft beer bars for the Great American Sandwich
America: Land of the free, home of the brave. Not the best at picking leaders but damn if there isn’t some good beer coming out of those amber waves of grain. In typical American fashion, US beer styles are based on traditional European ones but with the volume cranked way, way up. Yuge flavours, yuge aromas, yuge finish. Crack one of these babies open and BOOM: Freedom. American beer has been setting the standard for the modern beer movement with many traditional and emerging markets drawing influence from it. Thanks to the hops from the Pacific Northwest – like the famed Five C’s of Centennial, Columbus, Chinook, Cascade and Citra – American beers such as the American Pale and IPA are noted for their juicy citrus, resinous pine and intense bitter
Our Beer Sommelier, Maggie Cubbler, explores the fantastic beer that is coming out of the Emerald Isle and pairing it with some of her favourite classic dishes.
It's British Pie Week!
Our Beer Sommelier, Maggie Cubbler, goes on a quest for truth: what is a pie? In doing so, she discovered
herself and a killer Beef and Ale Pie recipe.
Beer Hawk's Beer Sommelier, Maggie Cubbler, talks through some of her beer-and-food experiences at Carnival celebrations around the world
As I sit here in my house in my new German home of Eppstein listening to the church bells clang in celebration of Fastnachtsdienstag it came to mind that there is much more to this significant Tuesday around the world than pancakes. Now don’t get me wrong. I love me some pancakes. And I’ll probably have some tonight as I’ve adopted this wonderful British custom for Shrove Tuesday. But considering a huge chunk of the world—from Brazil to Barcelona, Nice to Norfolk—is celebrating this Carnival season let’s uncover a few of the other food (and beer!) traditions taking place right now.
Beer and Food Pairing:
Sweet, imperial, oatmeal or dry, the gloriously versatile stout has been charming us since the 1700s. This famed dark beer is enjoyed all over the globe from the Emerald to the Caribbean Isles and while the stout is fantastic on its own it is sometimes even better with — or in — food. Our Beer Sommelier Maggie Cubbler has designed an amazing chilli that uses stout to really lift the flavour. It'll be the best one you've ever made.
INGREDIENTS½ lb. smoked streaky bacon, diced1 ½ lb. minced beef 2 large onions, chopped5-10 garlic cloves, chopped1tb tomato purée6tb chilli powder2tb ground cumin1tsp cayenne pepper2 bottles of stout (like Ilkley Hanging Stone)1 tin each of pinto, kidney and great northern beans, juice included1 tin diced tomatoesSalt and fresh ground pepper, to taste
METHOD1. In a large
Jolly Pumpkin Artisan Ales’ distinguished chef, Paul Olson, so kindly shared with me his recipe for the best Sloppy Joes I’ve ever had. Flavourful, comforting and appropriately sloppy, his version is made of bison meat but since that’s a bit difficult to find in the UK lamb, venison or lean beef would be a good substitute.
You'll need1 kg mince lamb/beef1 red pepper, small onion and carrot, finely chopped250ml chicken stock175ml barbecue sauce120ml ketchup50g brown sugar1 1/2 TB yellow mustard½TB Worcestershire sauceSalt and pepper to taste1 large Spanish onion sliced and caramelisedMature cheddarGood burger buns
Method1. Brown meat in large heavy pot over medium heat until cooked through.2. Drain excess fat leaving a little in the pan, remove meat and set aside.3. In the same pan add diced
This comfort-food recipe comes to us courtesy of our Bavarian web-developer, Maria. Well,
actually her mother. Pan-fried sirloin steak is covered in a rich gravy and fried onions and Maria's mum
suggests serving it with spaetzle and red cabbage. I think she would agree that this dish could only be improved
by a tasty Dunkel alongside it.
As our Beer Sommelier, Maggie Cubbler, heads to Germany we see how Germans pair their beers with some mighty fine food
Historically, German beers had to adhere to a strict purity law called the Reinheitsgebot; a law which stated that beer could only be made from water, barley, hops.
This rigid law didn't allow for much experimentation, rather the beers were required to be clean, unadulterated and pure. While the Reinheitsgebot has adjusted over the centuries to accommodate other ingredients like, well, yeast, it's easy to see why German beers are noted for their refreshing, crisp lagers, including the famed Oktoberfest Marzens and German pilseners.
Aside from its crystal-clear lagers, the weizens of Bavaria, kolschs from Cologne and Dusseldorf altbiers are equally revered. Throwing in the sour goses and Berliner
Picture this: the sun is shining, the grill is hot and your friends are telling you what an amazing person you are. The only thing that could make things better would be to have a keg of beer at your disposal. This doesn't have to exist only in your wildest daydreams (well, perhaps the sun actually shining when you want it to) because we can make the keg of beer part happen.
Stephen Beaumont's book The Beer & Food Companion includes everything you need to know about matching beer with food as well as loads of great recipes, including these easy recipes...
Gather ‘round kids! Grab a toffee apple and get ready for the fireworks—it’s time to burn a man in effigy! Yayyy!!!
Four years ago this week, my husband and I landed here in the UK to begin our lives in this beautiful country. It just so happened to be none other than Guy Fawkes Day or--for the kiddies--Bonfire Night; nothing like celebrating the failed assassination attempt of the king by a 17th century terrorist on your first night in a new country. Luckily we were invited to a party at a new friend’s house and we discovered what the holiday was really about: food and beer.
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