Beerhouse has once taken food and beer to new levels with their Brew Food Revolution
As quite the beer lover, I’ve been a fan of Beerhouse on Long since they opened back in 2013. With its 25 taps and ’99 Bottles’ of local and international beers, what beer lover wouldn’t be impressed? So, of course, when I was invited to test out their #BrewFood Revolution – a brand new food fusion to hit SA shores – I jumped at the opportunity.
Beerhouse teamed up with Ultimate Braai Master winner and Laat Die Potte Prut presenter, Piet Marais (and his team), to create a menu that combines beer and smoked foods.
Says Randolf Jorberg, co-owner, Beerhouse: “You think you’ve tasted it all? Think again! Just when we thought that food couldn’t possibly be reinvented, along we came with #BrewFood. Beerhouse’s library of beers has always created a unique experience of exploration and discovery with our 99 bottles of beer on the wall and 25 on tap. Now we’re very proud to present a new era – an exploration that brings a fusion of food and beer together.”
Ultimate Braai Master Marais explains more, “Beer is actually a food product and brewing shares many techniques similar to cooking. Beer’s raw ingredients include malted barley, hops and yeast; all which provide flavour profiles that can enhance food in tremendous ways. Beer can, therefore, be used to season, pickle and even ferment food.”
What to expect
We were intrigued, to say the least, so we grabbed a table and got ready for a taste-bud adventure.
For the first course, we got to sample some of their inventive new bar snacks like the beer-fermented flat bread topped with chickpeas, feta and smoked aubergine as well as their unique take on bitterballens (you’ll be amazed at how the smokey flavours come through in this bite-sized snack); beerchos (like the name suggests – beer-inspired nachos) and the beer-batter (24-hour yeast and beer fermented batter) fish tacos (a favourite of mine).
Of course, it was the meat platter that we were all looking forward to (well the carnivores anyway): smoked beer brined brisket, spare ribs, pulled pork and beer-brined chicken wings – all served with a side of Brew-pickles (beer brined vegetables), pap chips (which are life changing), grilled mielies with Amasi-Ranch and coleslaw. These are also served with some interesting sauces on the side: Rémoulade (brew-pickles and beeracha relish) and Brew-BQ Sauce (beer based braai sauce incorporating the 5 senses of taste).
The menu wouldn’t be complete without something a little sweet – in this case, the Beerhouse Beer Float which includes milk stout, chocolate Grenache, salted caramel and bourbon ice cream, whipped cream, cherries and marshmallows.
It’s safe to say that it was definitely a culinary journey like no other, and one that shouldn’t be missed. There’s something beautiful about the marriage of smokey and beer flavours in each dish, and you can tell a lot of gees went into each to create something truly delicious.
See for yourself:
Words: Charis Le Riche | Images: Supplied