The primal craving for beer and meat knows no boundaries, but wallet-friendly meat platters and a pint of craft beer are not always readily available in the city of Cape Town. Thanks to the folks over at the Beerhouse on Long Street, you can now tuck into a deluxe meat platter and wash it down with a beer float or any of the 25 beers on tap.

Piet Marais, the winner of Ultimate Braai Master and presenter of Laat Die Potte Prut, accounts for most of the buzz around the #BrewFood movement at the Beerhouse. This smoke-master has create a food menu like none other – combining the best of both worlds – beer and food meat!

According to Piet, beer is actually a food product and brewing shares many techniques similar to cooking. Beer’s raw ingredients include malted barley, hops and yeast; all which provide flavour profiles that can enhance food in tremendous ways. Beer can therefore be used to season, pickle and even ferment food.

He adds: “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. 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 cannot agree more!

To accompany your chilled brews after a hard day of work in the city, we recommend getting your hands dirty by ordering a Beerhouse Meat Platter, containing beer-brined chicken, spare ribs, smoked boerie, beer-brined brisket, pulled pork, beeracha (homemade beer sriracha), brew pickles, pap chips and brew-barbeque sauce.

Other options include the Beerhouse Burger made with beer brioche buns (24 hour fermented bread with beer added to the fermentation process), brew pickles (pickling cucumber and carrots using beer brine – soaked in beer brine it encourages fermentation and the growth of “good” bacteria) and beer-cheese (an emulsion using molecular gastronomy with emulsifying salt that binds the cheese and dark beer, providing clean flavours of beer and cheese). WOWZER!! 

More 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. Even the beer fermented flat bread is a great choice as a starter where beer is used to ferment the dough.

Space for dessert?

Don’t skip the legendary Beerhouse Beer Float, made with milk stout, chocolate Grenache, salted caramel & bourbon ice cream, whipped cream, cherries and marshmallows to top off the perfect meal.

Nothing else in the city comes close to the affordability and the majestic volume of the Beerhouse’s’ superb #BrewFood offering. The pap chips and brew-barbeque sauce alone warrants a monthly visit to this vibey eatery.

Beerhouse is open from 11am to late, seven days a week, in Cape Town (Long Street), Johannesburg (Fourways) and Pretoria (Centurion).