Following the success of Beerhouse in Cape Town, the owners have decided to bring the brand to Gauteng, starting with the franchise in Fourways Johannesburg and now in Centurion, Pretoria.
We were invited to a Meet The Brewers Media Launch on Thursday, 24 November 2016. As you enter the restaurant, you cannot miss the pops of yellow, from the walls to the couches, the interior is that of a modern pub. The beautiful light fixtures made from old beer bottles caught my eye as well as the murals. Even the owner Randolf Jouberg, as he would like to be known as ” the head dreamer” was dressed to the nines in signature yellow.
We were treated to a beer pairing with six local beers, all six breweries are from Pretoria.
1st up we had a Golden Ale from Leaky Tap Brewery, brewed in Centurion paired with a smoked salmon and dill arancini and roast lemon dip. Although delicate the natural oils in the salmon allow it to stand up to the Golden Ale. The salt in the salmon will be accentuated by the light hop bitterness and by reverse hops will be reduced by the salt in the salmon. The sweetness and lemon in the drizzle will compliment the malt character.
2nd pairing was Gold Rush Steam Lager from Legends Brewery paired with a deep fried coconut crumbed avocado with sriracha aoli. The coconut in the crumb and caramel notes in the Ale compliment each other, creating a flavour bridge pulling the combination together. The texture of the avocado accentuates the ales creaminess. Hop fruitiness cleanses the palate, allowing the spice from the sriracha to penetrate the taste receptors and intensify. The malt will coat the taste receptors and as a result, calm the spice.
3rd pairing was Saison from Frontier Brewing Co. with a mushroom ceviche, avocado and cherve mousse and tostada, earthy notes in the beer complimented by the mushrooms and the goats cheese. The sharpness of the goats cheese also a perfect accompairment for Saison. Hop bitterness cuts through the fat from the cheese. This was one one my least liked beer as it had a pungent order.
4th pairing was the Milk Stout from Hazeldean Brewing Co. who shares the same farm with the Cowhouse Market, it was served with tamarind and chili glazed baby back ribs.
The malt is complimented by the charred meat. Coffee and chocolate notes . Malt will coat the taste receptors and block the chili. Fruit and floral notes round off the finish.
5th pairing of Honey Weiss from Friars Habit Craft Brewery, was paired with smoked bacon baklava, salt from the bacon countering the acidity in the Weiss. Sweetness from the dish may increase the acidity in the Weiss. Hop bitterness balancing the sweetness of the dish. Banana compliments the sweetness of the baklava whilst the light cinnamon notes in both echo one another. The bacon baklava was the star of the night, my favourite dish, sweet and salty yum.
The last pairing was an IPA from Stimela Brewing Co. with a carrot cake muffin, cheesecake filling and a coconut streusel.
The spices in the muffin complimented the IPA perfectly. Hop bitterness cut through the rich cheesecake element and cleansed the palate ready for the next bite.
99 Bottles (literally there are 99 different types of beer) and 25 beers on tap, that is what Beerhouse Centurion has to offer beer lovers in Pretoria.
After the pairing we were treated to the sounds of Simple Stories.
This iconic yellow themed pub is sure to become a landmark in Centurion
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