Beer is a very versatile beverage and is enjoyed with fish and chips, burgers, hot dogs and the like, so if it can be paired with casual foods, why not with fine dining?
There is also talk that beer swillers have 30 percent more vitamin B6 in their blood than non-beer-drinkers and twice as much as those who drink red wine. (Warning, warning: don’t try anything without first consulting your Doctor; I ‘m not telling you to replace your multi-vitamins with beer, alright!) A new book called ‘African Brew’ has been written by Lucy Corne and Ryno Reyneke that should have enthusiasts of the golden liquid paying attention.
Luxy has worked as a travel writer for almost a decade, with work published in magazines, newspapers, guidebooks and anthologies around the world.
Beer generally plays a large part in her travels, and breweries often appear above museums on a trip itinerary. When she is not writing or travelling, she can be found at her Cape Town home, enjoying her husband’s homebrewed ales and studying to become a certified beer judge.
Ryno is an established food and décor photographer living and working in Cape Town.
He has been commissioned to photograph over 30 food and lifestyle books, including ‘Franschhoek Food’, ‘Zhoosh’ and ‘La Petit Ferme’, working with some of the top foodies in the country.
He is also a recognised figure in the local craft beer industry and is working towards the accredited Beer Judging Certificate (BJCP). Ryno is himself an enthusiastic craft beer brewer and recently launched his label ‘BruHouse’.
From beer’s porridge-like beginnings through to the cutting edge craft beers being poured across the country today, ‘African Brew’ tells the story of South African beer. Join a pint-studded journey through seven provinces to meet the brewers, taste their beers and learn exactly what goes into that beverage you wouldn’t dream of braaiing without. There is also a section that covers up-and-coming breweries .
Delve deeper into food and beer pairing with delectable recipes from top South African chefs, each dish paired with a local lager or ale. And for those who don’t know the difference between the two, African Brew hopes to turn the beer novice into a connoisseur with tasting notes and troubleshooting tips showing you what to look for in your preferred pint.
Beer works so well when making batters and is great in stews and casseroles. You can even set your hair with it – my granny did, anyway. Before I fill your heads with any more suggestions, rather try some of these recipes in ‘African Brew’.
Chorizo, spinach and bean soup with pilsner
(Recipe courtesy of Karel Jacobs)
Executive Chef at Hotel Izulu, Chef Karel says, “Cooking with beer is quite the challenge, especially if you cook it for too long – it can become bitter and overpower the rest of the ingredients.”
The pilsner has a fresh, crisp taste so you need to blend that into other flavours that don’t take long to cook.
Serves 4 to 6
- 15ml oil
- 1 onion, diced
- 3 cloves garlic, minced
- 3 dried chillies, crushed
- ½ chorizo, diced
- 1 can (400g) chopped tomatoes
- 1 litre Nottingham road Pye-Eyed Possum Pilsner
- 1 can (400g) cannellini beans, rinsed and drained
- 1 can (400g) butter beans, rinsed and drained
- 1 bunch fresh spinach
- Salt and pepper
Heat the oil in a large pot. Add the onion and fry until translucent. Next, add the garlic and chillies and stir. Add the chorizo and cook for 2 minutes. Add the tomatoes and Pilsner, then all the beans and cook for about 5 minutes. Using a potato masher, gently mash some of the beans. Serve immediately. If Notties’ Pilsner is not available, try substituting another pilsner.
©Recipes extracted from “African Brew” by Lucy Corne & Ryno Reyneke (Struik Lifestyle)