Cherry Stumpie | Our latest seasonal addition is Elegant and Playful

Perfect for a summery afternoon

PG (Our Brewmaster) has spent ages perfecting his own Cherry Beer, almost since the beginning of Mountain Brewing it has been a side project of his. Cherry Stumpie is made with the finest local cherries creating a fine fruitose cherry beer. The beer has a low hoppiness taste and is not too sweet, with a divine tarty aftertaste. The beer guarantees to quench the thirst on a summery afternoon.

The beer looks beautiful and it tastes just a beautiful. If you are wondering where you can get your hands on one, well, your first opportunity will be at the Ficksburg Cherry Festival from the 16th until the 18th of November. For those in the Western Cape area, you will have to join us at Cherry Time @ Bosjes on the 3rd of December.


Heritage Day | Loadshed Braai Day Wings

Chicken Wings are a killer starter snack at any braai

I have loved good wings since my first wing experience at a Hooters in Florida back in ’98, and everyone has a great wings recipe and I have tried many. Nowadays, I am into letting them soak in a great beer and let them absorb all that beer goodness. I am going to share my current favourite with you, using a Loadshed Lager because it is naturally primed with fynbos honey and I give a little bit of a bite with some chilli & peppadews.


  • 18 – 24 Chicken Wings (Seasoned with a bit of Salt & Pepper)
  • 1/4 Cup Soy Sauce
  • 1.5 Tbsp Honey
  • 1 Tbsp German Mustard (Hot or Mild is fine, English Mustard may not be the right mustard for this one)
  • 1 Tbsp Chilli Flakes
  • 2 Peppadews Chopped finely
  • 1.5 Cups Loadshed Lager (Leaves just a little entjie for you to enjoy for all your hard prep work)


  • There is no hard work here, set the wings aside in a 2-litre ice cream tub (We all have at least one in the cupboard)
  • Take all the other ingredients and mix them up together to make our marinade
  • Pour the marinade over the wings in the tub, close the lid and leave for at least two hours before cooking, shaking it around in intervals (just to make sure all the wings get the pleasure of soaking in our marinade).
  • When we braaing our wings make sure to baste frequently and making sure you get all the goodness from the bottom on all occasions.
  • Braai till the skin is nice and crispy and the meat falls off the bone.

Let us know on our Facebook page how yours turn out, we are always keen to see a pic of Braai, Beer en Vleis

– Woodrow –


Black or White Vanilla Porter Chocolate Cake

It was Tracy’s Birthday this past week, and I thought I would give a stout cake a go. Obviously, I only have Mountain Brewing beers in the fridge so my only option was the Black or White Vanilla Porter. I must admit it is probably the tastiest cake I have baked to date, even though the recipe I found uses quite a bit of cocoa powder the distinct bitterness of the beer is there for a well rounded taste. The cream cheese icing with Baileys is a real winner and not as sweet as you may think.

Dark Chocolate Guinness Cake
  • 250ml Black or White Vanilla Porter (1 cup)
  • 250g butter (1 cup + 1 tbsp) (Non-Salted, I never go cheap on Butter so Lurpak is my option)
  • 100g cup cocoa powder (2/3 cup)
  • 400g caster/superfine sugar (1¾ cups)
  • 200ml sour cream (2/3 cup)
  • 2 eggs
  • 1 tbsp vanilla extract
  • 250g plain flour (2 cups)
  • 2½ tsp baking powder
Baileys Cream Cheese Icing
  • 500g sifted icing sugar (4-5 cups)
  • 100g butter at room temperature (1/2 cup)
  • 250g cream cheese at room temperature
  • 4-6 tbsps Baileys Irish Cream (to taste)
Chocolate Black or White Cake
  1. Preheat oven 180°C/350°F and butter and line a 23cm (9″) springform tin.
  2. Melt the butter into the Black or White in a saucepan over low heat.
  3. Whisk in the cocoa and sugar and take the saucepan off the heat.
  4. Beat the sour cream with the eggs and vanilla in a separate bowl until combined, then add to the beer mixture.
  5. Whisk in the flour and bicarb until combined.
  6. Pour the cake batter into the tin and bake for an hour. The middle of the cake may still be slightly wet when you take the cake out, but it will firm up as it cools down.
  7. Leave to cool completely in the tin as it is quite a damp cake and could collapse.
Baileys Cream Cheese Icing
  1. Cream the butter and icing sugar together until well mixed.
  2. Add the cream cheese in cubes slowly until incorporated.
  3. Add in Baileys. Continue mixing for 5 minutes until the icing is light and fluffy.
  4. The mixture makes loads of icing so definitely cut into two layers, and fill the middle. Don’t be scared to lay it on all over the cake.
  5. I had some extra Dark Chocolate lying around and I grated shavings all over the top of the icing.

I left my cake over night before icing the cake, but each to their own. With such a great success on this cake, I am already starting to think a Cape Kraken Caramel Cake might go down well for my Birthday!

– Woodrow –

Brewers Retreat 2017

Thursday the 17th of August saw the annual Brewer’s Retreat (An African Hops and MBco Initiative) held at Mountain Brewing on the Klipbokkop Nature Reserve outside of Worcester. African Hops clients were invited to join the event which had brewers from all over the Cape area joining.

Even though it is a night off for the brewers, it is also a great way for them to get together, chat about what they doing and get feedback from other brewers around the Cape area.

The evening started off with everyone getting to enjoy a Session IPA that was brewed the year before with a collaboration from Mark, PG and Phil (Simply Hops). Once they had finished brewing the beer thoughts were ‘Either this is going to be amazing or if not, we just won’t talk about it”, but the beer was a success, with many surprised this had been maturing for a year now. From the outside tasting this beer, my thoughts were that these talented individuals really can make something special when getting together on a project, and it’s exciting.

The evening was spent with the breweries sharing tastes of current recipes, beers that are yet to come, beer that is being tested. IPAs, Pilsners, Dunkels and Ales, 5% ABV to 8% ABVs being thrown into tasting glasses. Nods, smiles of excitement and conversation starters. Temperatures, hops and whirl pooling, these are all the technical things that the consumer may not take into account when drinking their fine beer, but these are things that are so crucial when producing top quality beers. There is a science behind all this brewing, and by these brewers getting together it means that a community within the breweries is growing, and this can only have a positive outcome, a bright future in the quality of beer the South African consumer will be drinking.

At the end of the evening when Phil (With over 20 years of experience of beer around the world) gifted everyone with a taster of a Nectarine Goose Sour, he went on to say that even though the South African brewer is constantly striving to reach international levels, the local beer is growing in standard and with beers like Ukhamba’s Sorghum Saison and MBco’s Fynbos Ale it is exciting to see breweries are already brewing beer that is unique to South Africa.

The beer market in South Africa has seen some major changes over the past 4 years, and has seen loads of breweries opening up and giving the beer consumer a new world of Craft Beers and introducing them to Beer from around the world. What is the importance of such a small event though? Well, it just goes to show that the breweries involved are not just resting on their laurels that what they are producing is good beer for the consumer, but instead taking it serious to improve on the quality of the beer being produced in the region.

Mountain Brewing and African Hops and the other breweries hope that this will continue being an ongoing annual event, and have more breweries getting involved from around the country.

Beer Recipes | Black or White Mussels

THis was the best Mussel Experience we ever had

We were at the coast recently and read somewhere that stout and mussels make a great combination, however, we only had a Vanilla Porter. So we got some fresh mussels and thought of giving it a go! We were not disappointed with the result at all, in fact, it was the best mussel experience we had ever had.


  • 1 shallot
  • 2 cloves of garlic
  • ½ a handful of fresh Italian parsley (Picked off Stems)
  • ½ a handful of fresh thyme (Picked off Stems)
  • 50g of unsalted butter
  • 1 bay leaf
  • 1 kg mussels , cleaned and debearded, from sustainable sources
  • 250 ml Black or White “Hy Smaak Ooraait” Vanilla Porter
  • 50 ml double cream


  1. Peel and finely chop the shallot and garlic, and finely chop the bacon. Finely chop the parsley and thyme.
  2. In a pan on low heat, melt the butter and sweat the shallot, garlic for 4 to 5 minutes.
  3. Add the herbs, the bay leaf, and a pinch of sea salt and black pepper.
  4. Next, add the mussels (if any are open, give them a tap; if they don’t close, throw them away), then add the Black or White. Boil, then lower the heat, cover, and steam for 3 to 5 minutes, or until the mussels have opened (discard any unopened ones).
  5. Stir in the, adjust the seasoning and serve with bread.

How to Clean Mussels

Preparation of the mussels took some time, but cooking the meal took about 15 minutes. If you give it a try, share the results on our page.


***We also strongly advise discarding any mussels that are not good to eat as advised in the recipe, play it safe***