The #BrewFood revolution is here! A fusion of food and beer is upon us as South Africans are introduced to a brand new food movement for the very first time.
Meletso was fortunate enough to be invited to the launch of this fantastic new menu presented by the Ultimate Braai Master winner and Laat Die Potte Prut presenter, Piet Marais. He created a food menu like none other, combining the best of both worlds – resulting in #BrewFood and a whole lot of “gees”. With yesterday being Heritage Day, we thought it would be a great idea to share our experience of the new Brew Food Menu with all of you.
The corner stone of #BrewFood is the smoker in which meats are smoked, providing amazing wood-smoked flavours that combine perfectly with beer. The “Beer Whisperer” Murray Slater, co-owner and group operations manager of Beerhouse,states: “South Africa is a meat loving nation with a proud history of outdoor fire cooking – whether braaing, making a potjie or Shisha Nyama. The culture of sharing meat around a fire is engrained into our communities from all cultural backgrounds and form a vital symbolic part of social gatherings and celebrations.”
All of these meat items are particularly celebrated on one of the many menu highlights – the mouth-watering Beerhouse Meat Platter. It contains beer-brined chicken, spare ribs, Beerhouse smoked boerie, beer-brined brisket, pulled pork, beeracha, brew pickles, pap chips (a real crowd pleaser, crispy on the outside and soft inside) and brew-barbeque sauce.
The Beerhouse Burger consists of beer brioche buns (24 hour fermented bread with beer added to the fermentation process), brew pickles (pickling cucumber and carrots using beer brine – soaked in beer brine it encourages fermentation and the growth of “good” bacteria) and beer-cheese (an emulsion using molecular gastronomy with emulsifying salt that binds the cheese and dark beer, providing clean flavours of beer and cheese), which is served with a coleslaw instead of fries, this was a delicious alternative as the coleslaw is sweet with the addition of pineapple.
Other menu highlights, with the #BrewFood twist, include unique takes on bitterballen, chilli poppers, beerchos (Beerhouse’s version of nachos with beer cheese, jalapenos and chakalaka), pulled pork sandwiches and brisket sandwiches. Even beer fermented flat bread is a great choice as a starter where beer is used to ferment the dough.
Beer batter (24 hour yeast and beer fermented batter) is also used for onion rings, fish tacos (which was my favourite item on the menu) and po-boys.
All these meals can be paired with the 99 different variety of beers and 25 beers on tap available at Beer House.
And beer for dessert? The Beerhouse Beer Float includes milk stout, chocolate Grenache, salted caramel & bourbon ice cream, whipped cream, cherries and marshmallows to top off the perfect meal.
For more information, visit www.beerhouse.co.za
Beerhouse is open from 11am to late, seven days a week, in Cape Town (Long Street), Johannesburg (Fourways) and Pretoria (Centurion).
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