Articles

  • 3 weeks ago | wickedleeks.riverford.co.uk | David Jesudason

    Ross Hukins’s family have been growing hops in the same Kent fields for more than a 100 years. Before industrialisation, hops were grown across the UK but the Weald region’s warm summers and type of soil made it the country’s top hop spot. And the many varieties farmed for brewing beer are often grown using sustainable methods – during the summer in Weald, for example, a nearby river is used to water the plants after winter rain has been pumped in from ditches.

  • 1 month ago | beerandbrewing.com | David Jesudason

    For more about this recipe and brewing with this bright Indian spice, see [Special Ingredient: Turmeric(https://beerandbrewing.com/special-ingredient-turmeric/).

  • 1 month ago | beerandbrewing.com | David Jesudason

    Growing up in a South Asian household in gray Britain, the only color I found was in our kitchen. My dad was from an Indian family born in Singapore, and my mum was Malay. That meant dishes would be pan-Asian, taken from whatever region they felt like. We had roti, rendang—a slow-cooked curry with Indonesian origins—tandoori chicken, and dahl … usually all in the same week.

  • 1 month ago | pelliclemag.com | David Jesudason

    When I walk into a near-empty Persevere on a drizzly Leith weekday, its vastness swallows me up like a whale. Moments later, when I gingerly take my pint of Newbarns Pale Ale to the table and sit in one of the half-boothed banquettes, a feeling of tranquility comes over me. My initial fear of being gulped up by a sea monster, like Ahab or  Pinocchio, abates. Instead it feels like I’m resting in a Victorian barque’s cabin, navigating the doldrums.

  • Jan 23, 2025 | allaboutbeer.com | David Jesudason

    The goal was to create a stout worthy of the name Double Deep Fried Churros. At a recent planning meeting inside Edinburgh’s Vault City Brewing, the production team gathered to smell and taste different adjuncts, which they hoped would make the dark ale match the exact flavor profile of a churro dipped in hot oil. Three different coffee blends were considered alongside nearly a dozen varieties of cinnamon (or cassia bark) from various countries, including Sri Lanka and China.