Noble Savage (he said):
Since opening a branch in Centurion, we’ve frequented Beerhouse a few times. It’s nice to have a quality bar nearby to let off some steam. Normally we just go for a drink or two, and have also been invited to attend a few of their #MeetTheBrewers events. One in particular was quite interesting, where Piet Marais (one half of the Braai Master winning Santa Annas) prepared a few tasters to go with the various beers (click here). Piet’s enthusiasm for food is contagious, and you can tell this guy lives for food. And now Beerhouse has included Piet’s dishes as part of a relaunch of sorts. Beerhouse Centurion graciously invited us over for a taste.
My drink of choice for the evening was the Mad Giant IPA – one of my favourites. It’s very hoppy, and stands up well to meat-heavy dishes. And the new menu delivers all sorts of meatiness. So maybe feed your vegetarian friends some Water Hemlock or whatever they eat before coming in.
We started with the fish tacos and BBQ bitterballen. The tacos are quite a portion, and will absolutely suffice for a light lunch. The fish is perfectly deep fried in a homemade beer batter, and finished off with Beerhouse’s Beeracha sauce and soft shell tacos. Yum! The bitterballen is also exquisite: smoked meat, beer-cheese, covered in panko breadcrumbs, and served with a mustard aioli and Beeracha. I’m a big fan of bitterballen, and the smoked meat in here just gives it a total other dimension. I’ll definitely be back for a few hundred more of these.
I was feeling particularly adventurous on the night, and decided to go for the brisket burger. Now those of you that know, brisket is not exactly the tenderest of meat. It requires time and patience to prepare, not to mention mad skills. For the burger, the brisket is brined with beer, then smoked with beer-cheese, and finished off with some brew-pickles. This burger was so good! The meat was tender and soft, and the flavour was incredible! The burger itself was a bit on the almost-too-large side of things, but I still managed to finish it off without resorting to use a knife and fork like a chump.
As an extra side, we ordered the pap chips. Apparently most people are very hesitant to try these. I’m baffled as to why – these things are fucking delicious! It’s a unique cherry on top of an already unique menu, so don’t be that guy that thinks he’s too good to chow pap in a restaurant. If it makes you feel better, just call them deep fried polenta whittles…
Beerhouse’s new approach to the menu is very adventurous, in that it’s no longer just safe “pub grub”; the emphasis is on time and technique to bring out the quality of the food. The new menu is more focussed, while still retaining a few of the old favourites. The meat is the main event though, and Piet’s passion shines through in the dishes we had. Next time I definitely want to try some of their meat dishes from the smoker. Another interesting addition to the menu is the beer and cheese pairing. Alas, I was too stuffed, so will have to go back for that as well…
Boozy Foodie (she said):
It is difficult not to repeat what NS has said already. But I won’t! Can just fully agree with his comments about the smoked bitterballen and fish tacos. Totally delicious! I can sit down and devour an entire bitterballen platter on my own.
And wash it down with a couple of the 99 Bottles of Beer on the wall. Like this beauty.
I decided to go with the Amasi-fried Chicken burger. Also served on the unique beer brioche, with beer-pickles and Rémoulade.
The pap chips and smoked pineapple and charred pepper coleslaw perfectly compliments this burger. Be warned, with the beer brioche bun this is a very filling meal. Especially after you stuffed yourself with bitterballen. Well, I will plan better next time. Or not!
I really wanted to try some of the other #Brewfood items, like the sweet potato chips and the Beerhouse float (milk stout with salted caramel and bourbon ice cream, honeycomb, grilled marshmallows, whipped cream, dulce de leche, chocolate ganache and a cherry on top), know I will get another opportunity!
Because, believe me – we will be back for some more smoke, meat, beer! Thank you for hosting us!