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Epic chocolate and banana braaibroodjies

You know about the One Ring, right? The one that ruled them all? The infamous, ‘My Preciousss’? Well these braaibroodjies are the equivalent of that, but in a good way, of course. It’s a braaibroodjie like you’ve never seen. It’s a VIP party in your mouth, a unicorn soaring through a flavour dimension. We’ve paired the One Broodjie with a Apollo Brewing Company Stout to create a supersonic unicorn of nuttiness that complements the bittersweet chocolate and banana. Here’s how to make a braaibroodjie.

Article Banner - Beer Country braai broodjies recipe


Serves 8 depending on how generous you’re feeling | Time: 30 minutes

1 loaf oats and honey bread (Sasko or Woolies)
1 cup melted butter
4–6 bananas
2 slabs 70% dark chocolate (we used Lindt)
1 roll tinfoil
Whipped cream
Maple syrup
Apollo Brewing Company Stout, for drinking
Flip grid


1. Lay out the bread on a large surface and make sure you have an equal amount of tops to bottoms. Using a brush, give the bread a coating of melted butter then flip the pieces and coat the other side.
2. Slice the bananas into rounds and lay them on the bottom of the sarmie. How much banana you use is up to you, we like to cover the surface.
3. Finely grate all the chocolate, keeping four blocks whole and set aside. Sprinkle the grated chocolate over the banana. Then break the leftover four blocks into small chunks, you can use a chef’s knife for this, and distribute them evenly on the sarmies.
4. Pop the tops of the sarmies on and then wrap them individually in foil.
5. Put the sarmies on the grid over medium coals for about five minutes a side, but keep them in their foil. This will keep all the melted goodness together inside the sarmie. Then take the sarmies out of the foil, put them into the flip grid and braai them until golden brown.
6. Serve with whipped cream and syrup and try not to eat them all before you can share with your mates.

We hope whichever way you choose to celebrate it, that you have an epic braai day people and that these braaibroodjies make for a champion finale to all the tasty chop and dop.

Beast of the Deep mussel pot recipe

Beast of the Deep mussel pot with Devil’s Peak beer bread

As SASSI Ambassadors, we’re very conscious of our seafood choices. Luckily for us, mussels are on the green list and they’re one of our favourites. Now, this is not your average mussel pot. It’s made with beer, bacon and cream, and it’s been known to turn non-mussel eating people into savage mollusc predators. Beast of the Deep with its low bitterness, honey character and biscuity vibes is the perfect match for this creamy pot.


Ingredients (serves 4 hungry people):

1 kg bag of sustainably farmed Blue Ocean Half Shell Mussels
Sea salt and freshly ground pepper
1 large onion, finely chopped
2 cloves of garlic, finely chopped
1 handful of parsley, finely chopped
1 handful of chives, finely chopped
1 handful of spring onion, finely chopped
1 bottle Beast of the Deep,1 swig for you, the rest for the pot
250ml fresh cream (double cream is even better)
1 packet streaky bacon


1. Fry your bacon in a non-stick pan slowly to get it nice and crispy – don’t rush it. Alternatively grill it in the oven on a roasting rack until crispy. Allow to cool then chop roughly and set aside.
2. Heat a little oil in a medium potjie pot over the coals or a medium pot on the stove.
3. Fry onions until they start to get a bit of colour then add your garlic and fry for a couple of minutes.
4. Pour in the beer and bring to a boil.
5. Add the mussels and steam with a lid on for about 4–5 minutes.
6. Take off the heat and stir in the cream and all the greens.
7. Serve with generous amounts of bacon sprinkles and plenty of beer bread for mopping up.
8. Once the mussels are finished, drink the remaining beer cream sauce with a straw.

The Devil’s Peak beer bread

Some of the best recipes in life are the ones that find you unexpectedly. This go-to beer bread comes from the wife of Mitch Lockhart of the Devil’s Peak Brewing Company. We were at a beer festival, she was there with a loaf and that day the universe smiled on us. This recipe works great in the oven or over the fire in a flat bottom potjie pot. Just a heads up though, if you’re not experienced in fire baking then stick to the oven. Fire baking can get ugly quickly if it’s rushed.

Ingredients (makes one loaf or pan):

3 cups of cake flour
3 tsp of baking powder
1 tsp of sea salt
¼ cup light brown sugar
1 Devil’s Peak Golden Ale – tropical, fruity flavours make epic bread
¼ cup melted butter (or more if you’re feeling generous)


1. Preheat the oven to 180°C.
2. Mix your dry ingredients together, then pour in the ale and mix until combined.
3. Spread the sticky dough into a greased or baking paper-lined pan.
4. Pour the melted butter over the dough and pop it in the oven.
5. Bake for roughly 45 minutes. When the crust starts to turn golden, you’re just about done. If you really want to give it a golden tan then put the grill on for a couple of minutes, but keep an eye on it – it’ll burn quickly.
6. When you’re happy with the colour remove from your loaf tin from the oven and crack some sea salt over the top.
7.  Smash it in your face.

Recipe suggestion:

This recipe works with just about any beer and you can really taste the beer in the bread. Once you’ve got this one down, we suggest trying a dark ale or stout to give the bread a lekker roasty vibe. You can pair this with mature cheddar and farm chutney. Then try a honey ale and pair that with strawberry jam and Camembert cheese. You get the idea. Is anyone else really hungry all of a sudden?

beer ice cream recipe

Brewers & Union beer ice cream

The clouds may be gathering, but don’t you know there’s never a bad time for ice cream? Especially if it’s of the hoppy variety. We cooked up, or rather froze up, a beer ice cream recipe courtesy of SA MasterChef winner, Kamini Pather. Keen to try an IPA in action? Read on.


Ingredients (serves 6):

For the beer ice cream:
500ml Brewers & Union Handwerk All-Day IPA or Brewers & Union Sunday IPA
250ml single cream
750ml low fat milk
1 vanilla pod, scraped through
½ cup sugar
3 egg yolks

For the pumpkin seed brittle:
Handful pumpkin seeds
1 Tbsp water
½ cup sugar


1. Heat the IPA in a small pot for about 15 minutes, until it has reduced by half. Leave it to cool down a touch.
2. Next heat the cream and milk. Stir occasionally so that it doesn’t catch at the base of the pan and burn. That would not taste ayoba. Now add in those vanilla pod scrapings and stir through. We know it looks like coffee grinds, but trust us, this stuff is gold.
3. In a bowl, whisk together the sugar and egg yolks until they turn pale in colour.
4. Temper the yolk and sugar mixture by adding a quarter of the hot milk to the yolks and mixing before adding it back to the pan. This is pretty much so that you don’t end up with scrambled egg instead of ice cream. Allow the mixture to bubble over a medium heat for 20 minutes to thicken.
5. Test if the liquid is ready by doing the ‘back of the spoon’ test – if the mixture coats the back of a wooden spoon and you’re able to draw a line thought it with your finger, that stays on the spoon, then it is ready.
6. Once ready, add the beer reduction and mix through gently. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. If you’d like to get your hands on one, Yuppiechef sell the Rolls Royce of ice cream makers, the Magimix Le Glacier Turbine Ice Cream Maker.
If you don’t have an ice cream maker, scoop the mixture into a deep tray and allow to freeze for a few hours, then remove and mash-up with a fork or palette knife to disperse the ice crystals. Pop it back in the freezer to allow to freeze over completely. The texture won’t be quite as creamy, but it should still be delicious
7. To make that tasty brittle, add the sugar and water to a pan. Allow to melt and form a caramelised sugar syrup. Then add the seeds to the syrup and mix it up so everything is coated.
8. Now spread the mixture onto on a non-stick baking tray to cool. If you have a Silpat mat, you’ll be thanking your stars because nothing but the brittle sticks. And no cleaning. Bonus.
9. Once the brittle mixture has cooled, break it apart into chunks and crush in a pestle and mortar before sprinkling over your freshly churned ice cream.


And now go ahead and taste the bittersweet perfection of a frosty IPA. With any luck this will become a permanent resident in your freezer. Why not also experiment with making beer ice cream with sweeter stouts like the Silver Back from Darling Brew or Belgian beer which will yield a high sugar flavour. What about a weiss beer to bring out the banana notes in your ice cream? Seriously, beer ice cream just inspires magic. Enjoy the adventure.

Spanish style chicken, chorizo and pale ale stew

Spanish style chicken, chorizo and pale ale stew

Ah beer. Glorious for not only drinking but cooking too. So grab a bottle of beer. Hang on, don’t drink it. Try this chicken, chorizo and pale ale stew instead. Warm, hearty, Spanish flavours make this dish the best kind of comfort food. Simple yet impressive. We bet even your mother-in-law will love it. Keen to give it a go? Read on.


Ingredients (serves 46):

68 chicken pieces, with skin on
Salt and freshly ground pepper
Olive oil
1 onion, finely sliced
2 cloves of garlic, crushed
1 Tbsp NoMU Spanish Rub
2 small red peppers, quartered
60g chorizo, sliced thinly
2 bay leaves
4 sprigs thyme
60g black olives, pitted
1 cup Brewdog Dead Pony Club Pale Ale
1 cup good quality chicken stock
Handful of parsley, roughly chopped
Caperberries to garnish


1. Season the chicken pieces with salt and freshly ground pepper.
2. Heat a little olive oil in a heavy based casserole pot and brown the chicken pieces well or until the skin is golden brown. Remove from the pot and set aside.
3. Heat a little extra olive oil in the same pot and gently saut onions, garlic, Spanish rub, red peppers, chorizo, bay leaves and thyme for about 5 minutes or until onions have browned nicely and the chorizo is beginning to release its oils.
4. Return the chicken pieces to the pot and add olives, pale ale and chicken stock.
5. Season with a little more salt and pepper.
6. Cover pot with the lid and leave to simmer gently for about 1 1 hours or until the chicken is tender and falling off the bone.
7. Garnish with chopped parsley and caperberries.


Serve immediately with crusty bread to help mop up the sauce and a bottle ofBrewdog Dead Pony Club Pale Ale. Don’t worry, this time it’s for drinking.

Ribs and sticky plum sauce

Sticky ribs marinaded with beer

Sticky ribs and beer is about as close as one can come to an ideal meal. This sticky plum sauce and beer marinade is a great compliment for the ribs. Enjoy with a tall glass of Devil’s Peak King’s Block House IPA and you can’t go wrong.


Ingredients (serves 4):

For the ribs

1.5kg pork spare ribs
1 onion, quartered
2 bay leaves
2 carrots, roughly chopped
1 celery stick, roughly chopped

For the marinade

1 bottle of Clarks Original Sticky Plum Sauce
½ cup (125ml) of Devil’s Peak King’s Block House IPA
Salt and freshly ground black pepper
1 sprig rosemary, finely chopped
1 clove garlic, crushed


1. To prepare the ribs, place them in a large pot together with the onion, bay leaves, carrots and celery and cover with water.
2. Bring to a simmer and cook gently for about 1½ hours or until the meat is tender and is almost falling off the bone.
3. Remove ribs from the pot and place in a container and allow to cool.
4. For the marinade, place all marinade ingredients, except salt, into a bowl and mix well to combine.
5. Pour over the ribs and allow to marinade for at least an hour but preferably overnight for best results.
6. To cook the ribs, preheat the oven to 180°C. Place the ribs together with the marinade onto a roasting and roast in the oven for about 20-30 minutes, basting every now and again, until the ribs are sticky and the sauce has reduced slightly.


Serve immediately with chips, a glass of Devil’s Peak King’s Block House IPA and any extra sauce to dip in.

Thanks to Luisa Farelo for her recipe and styling.

steak and craft beer

Steak with a beer and balsamic marinade

Beer is so good it should be used for more than just drinking, right? Even though we love the drinking, it too makes the most awesome of marinades like this recipe for steak with beer and balsamic marinade. Try it, you won’t regret it. The only way to improve upon this recipe? Serve it with a bottle of CBC Amber Weiss.


Ingredients (serves 2):

For the steak:

2 x 200g rib eye steaks
30g Parmesan cheese
30g wild rocket

For the beer and balsamic marinade:

1 Tbsp (15ml) olive oil
¼ cup (60ml) CBC Amber Weiss
2 Tbsp (30ml) good quality balsamic vinegar
1 Tbsp (15ml) brown sugar
1 sprig rosemary, leaves finely chopped
1 clove garlic, crushed
Pinch of dried chilli (optional)
Maldon sea salt and freshly ground black pepper


1. To prepare the beer and balsamic marinade, place all the marinade ingredients except the salt into a bowl and mix together until well combined.
2. Add your rib eye steaks to the mixture and allow to marinade for at least one hour or as long as you possibly can. By adding beer to your marinade it not only adds to the flavour but also helps tenderize the steak.
3. To cook the steak, heat a grill pan until hot or light the braai and get your coals ready, then remove the steaks from the marinade and season with sea salt.
4. Grill the meat for about 2–3 minutes on each side for medium rare. The cooking time will vary slightly depending on the size and thickness of the steaks.
5. Remove the steaks from the heat and allow to rest for a couple of minutes.
6. While the steaks are resting add the marinade to the pan and bring to the boil. Cook for about a minute or until the sauce has thickened slightly. Remove from heat and set aside.


Serve your steaks drizzled with a little beer and balsamic marinade, topped with grated parmesan shavings, wild rocket and don’t forget the CBC Amber Weiss for the drinking.

Thanks to Luisa Farelo for her recipe and styling.

Alliance amber ale

Lamb burgers with Alliance Amber Ale

A burger’s a burger’s a burger, right? Maybe from a take out joint but not when you’re hashing up your own lamb burgers and pairing them with aptly selected craft beers. We whipped up this recipe for a lamb burger that was born to be paired with a tall drink of Citizen Alliance Amber Ale.


Why this beer? Firstly it’s not a very heavy beer but it still has body so it’s well suited to meaty dishes. Secondly, the malt character, a malty sweetness with subtle caramel flavours, pairs brilliantly with the lamb. On the flip side, the hoppy nature of this ale, rife with the mildly bitter notes of citrus and pine are a perfectly crafted match for the chilli flavoured chips. ‘Nough said? Let’s get cooking.

Ingredients (serves 4):

For the chips

8 large potatoes cut into chunks
100ml canola oil
3 tsp salt
2 tsp smoked paprika
2 tsp sugar
1 tsp chilli powder
Zest of 3 limes or 2 lemons

For the burgers

500g lamb mince
1 onion, finely chopped
1 bunch flat leaf parsley
Handful fresh oregano, chopped
2 Tbsp chutney
1 Tbsp dried chilli flakes
Salt and pepper
Burger buns plus bits to serve: pickles, leaves


1. Preheat the oven to 200ºC.
2. Toss the potatoes with the canola oil in a large roasting tray. Place in the oven and bake for 35–40 minutes.
3. Meanwhile, mix the ingredients for the burgers together and form into small rounds (four patties of about 120g each). We used this burger maker but it’s not essential.
4. Fry for a few minutes each side on medium to low heat (depending on how you like your lamb).
5. In a small bowl mix together the salt, paprika, sugar, chilli and lime zest. Remove the chips from the oven and toss with the spice mix. If the spice mix gets too wet don’t worry, it will all melt into the hot chips.
6. Toast the buns under the grill for a minute or until golden.


Remove, serve with buns, pickles and bits and a big enough portion of spicy chips to handle the chip taxes you’ll be raking in. Don’t forget the Citizen Alliance Amber Ale. All good?

With thanks to Jules Mercer for her recipe and styling.