Beerhouse is already loved for their 99 bottles of beer on the wall (and 25 on tap), and now you can pair your favourite ale or weiss with a some brew food. Beerhouse has teamed up with Ultimate Braaimaster Piet Marais to create a food menu that marries food, beer and smoke in the best way.
All of the dishes have incorporated beer in some way. “Beer’s raw ingredients include malted barley, hops and yeast; all of which provide flavour profiles that can enhance food in tremendous ways,” explains Marias. “Beer can therefore be used to season, pickle and even ferment food.”
The corner stone of #BrewFood is the smoker in which meats are smoked, providing amazing wood-smoked flavours that pair perfectly with beer. Beerhouse uses a stick-burning smoker, which uses hardwood as fuel and flavour source, rather than charcoal mixed with wood chips and sawdust. Stick-burning is the true traditional way of smoking meat and requires constant attention and skill from the pitmaster.
“Beer can be used to season, pickle and even ferment food.” – Piet Marais
The team aims to take the technique of smoke even further. “Sure, smoking meats is a part of the culture in America and its growth and popularity is closely linked to the craft beer revolution that has become a growing trend in American culinary culture,” says Marais. “But we’ve taken this way further than anyone else in the world has. We’ve come up with dishes and preparation methods that truly embrace the word ‘revolutionise’.
“At the end of the day, over and above all the other menu items available (including even vegetarian options) #BrewFood enthusiasts should have three things in mind: Smoke. Meat. Beer. What can possibly be better?”
We were invited to try a few nibbles from the new menu, where the new dishes were presented in tapas versions. I can honestly say that everything was utterly delicious. I remember the nachos, fish tacos and polenta chips in particular. And while Brew Food might sound really heavy and decandent – okay it is – they have also introduced a lot of fresh Mexican-inspired flavours that help to lift the dishes and keep you digging in for more.
The menu has launched just in time for heritage month, featuring some of our favourite braai classics. You can look forward to dishes like beer-brined chicken, spare ribs, Beerhouse smoked boerie, beer-brined brisket, pulled pork, beeracha, brew pickles, pap chips and brew-barbeque sauce.
Other menu highlights, with the #BrewFood twist, include unique takes on bitterballen, chilli poppers, beerchos (Beerhouse’s version of nachos), pulled pork sandwiches and brisket sandwiches. You can even try beer fermented flat bread where beer is used to ferment the dough.
Look forward to dishes like beer-brined chicken, spare ribs, Beerhouse smoked boerie, beer-brined brisket, pulled pork, beeracha, brew pickles, pap chips and brew-barbeque sauce.
Beer batter (24 hour yeast and beer fermented batter) is also used for onion rings, fish tacos and po-boy. And finally, the Beerhouse original sauces and spices, ranging from Remoulade, Brew BQ Sauce, Beeracha (generally known as Sriracha – beer brined fermented chilli fruit) to Beerhouse beer dust, will add that final touch of flavour.
The menu has some vegetarian options, but it is pretty meat orientated. Since it features beer in all the dishes, it is also unfriendly to people with gluten intolerance.
For everyone else, enjoy it!
Beerhouse is located at 223 Long Street in Cape Town, 1 Sunset Avenue in Fourways and 1262 Embankment Road in Centurion.
For more, visit beerhouse.co.za