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.

Ingredients

  • 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)

Directions

  • 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.

Ingredients
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)
Instructions
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.

Ingredients

  • 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

Method

  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***

Sharing The Taste | Beer For A Year Winners Chat

Beer-drinking is a journey when there’s craft beer on the menu.

It’s been a few months since we sent our winners Janene and Paul their first boxes of Beer to share, after winning our ‘Beer For A Year, Shared With Your Best Mate” competition. I felt the need to catch up with the two and see how much they enjoying the extra beer in the fridge.

Q. Since having a few more bottles of beer in the fridge between the two of you, who would you say is the biggest beer drinker?

J. Ha! Definitely Paul! But only because he’s taller…

P. That said Janene has definitely been drinking more beer than usual, because it’s excellent and she can’t resist.

Q. Since having craft beer more frequently in the fridge, would you say your taste for beer has changed for the two of you?

P. Beer-drinking is a journey when there’s craft beer on the menu. The mass-produced stuff is just a means to an end. THIS beer is an experience.

Have you had any occasions where you have had the opportunity to “Share The Taste” of the MBco beers with friends? What were their thoughts on the taste?

J. Oh yes! Let’s just say our friends are super jealous that we get to drink this incredible beer regularly. Quite a few are staunch craft beer drinkers and enthused about the quality of the beer in our fridge. In general, the reviews have been rather poetic.

Q. I think by now it’s fair to say that you guys have an obvious favourite? What are your MBco favs? and what do you like about them?

P. Madala’s

J. Love the Fynbos.

Q. Lastly, I am sure you have had some of the beers with a meal you cooked up, any meal that stands out where the beer tasted really great with it?

P. Everything? Anything?

J. What stands out is when Paul made his very first vegetarian potjie. It was essentially a vegetable green curry – so good. We had a couple of bottles of the Fynbos in the fridge and they went down a treat with the curry potjie around the mid-winter fire.

Even their dog has a little piece of the fun with the beer

We are seriously stoked that Janene and Paul are enjoying the beer as much as they are, and getting the opportunity to ‘Share The Taste’ with friends too. To us, there is nothing better to raise in celebration of friendships, nothing better to cheers in a moment of celebration, than beer.

CHEERS!