Craft beer is growing in popularity in South Africa, as more people move beyond the big brands to explore different types and styles of beer.
Visiting several craft brewers recently I got two of them to part with their favourite recipes using their own beers.
This craft brewery was started by Fraser Crighton in Struisbaai. The brewery was purchase by Dirk Human, founder of The Black Oystercatcher Wines, (R43, Moddervlei Farm, Bredasdorp) but Fraser still continues to brew and represent the beer.
Stout & Pretzel Chocolate Brownies (compiled by *Beer Country)
2 x 100g slabs Lindt 70% dark chocolate
1 x 150g Cadbury Dairy Milk
1 cup butter
1 cup Moer Koffie Condensed Milk Stout (a collab between Fraser’s Folly & Beer Country)
1 cup brown sugar
½ tsp salt
1 tsp vanilla essence
1 tsp instant coffee
1 cup flour
1 cup pretzels, broken up
Preheat the oven to 180⁰C and line a 20x20cm baking tray with baking paper.
In a small pot bring the stout to a boil, then turn down the heat and simmer for ten minutes. It should reduce to ¼ cup, then set aside to cool.
To melt the chocolate and butter together you need to create a double boiler. Fill a small pot with a little water and heat until it begins to simmer. Then place a glass bowl or a smaller pot on top. The top bowl or smaller pot must not touch the water. The idea is that the steam will gently melt the chocolate and butter in the top bowl. Melt the chocolate and butter, stirring occasionally, until mixed and completely melted.
Transfer the chocolate mix into a medium-size bowl and let it cool slightly. Then whisk in the stout, sugar, salt, vanilla and coffee. Next whisk in the eggs followed by the flour and lastly the pretzels. Pour the mixture into your baking tray and top with a few whole pretzels. Bake for 30 minutes. At the 30-minute mark, stick a toothpick into the brownies to see if they are done. It should come out relatively clean. If the centre is too moist then bake for 5 minutes longer. Let the brownies cool and firm up before you cut them. Alternatively, just throw a few scoops of ice cream straight into the tray and eat the lot.
*Beer Country is South Africa’s first TV show dedicated to beer, food and fire.
On the slopes of the mountains on the Hermanus Road near Botrivier, you’ll find Honingklip Breweries, home to Analize and Mark ter Morshuizen. Here they create Belgium-inspired beers and run a restaurant.
I’m a fool for you – Mango Fool
100ml light, crisp beer like our Saison
250ml plain yoghurt
Pour 100 ml of the Saison into a large saucepan. (While you make the syrup enjoy the rest of the Saison). Turn up the heat to medium-high and bring the Saison to a light simmer. Do not boil. When the beer foams, scoop off the foam. Add sugar and stir to dissolve. Simmer for a few minutes to thicken the syrup slightly, then allow to cool.
Cut the mango in slices, and purée half of it. Beat the cream until stiff. Layer the mango purée with the cream and yoghurt and arrange mango slices on top. Drizzle over the syrup. Store leftover syrup in the fridge, where it will keep for several weeks.
Makes two fools (especially if you’ve been sampling a few ales while making!)