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Cape Town - The craft revolution has opened new possibilities with pairing not wine, but beer, with seafood.
Cape Town surfers are putting this to the test at the Wavescape Fish Fry on Saturday, 26 November at Jack Black Brewery, where SASSI-certified seafood will be braaied by celebrity chef teams as part of the Wavescape Festival, presented by Pick n Pay.
Smaller craft breweries are focusing on quality and variety in their brews, with subtle changes in complexity on the palate, which means that craft beer can be paired with just about any seafood that passes the SASSI green list test and MSC certification process.
Frans van Staden of Jack Black Brewing Company and Chris Kastern, Market Transformation Manager at WWF-SASSI and Ultimate Braai Master 2013 contestant, came up with the following pairings guaranteed to impress your friends at the next braai.
Asian inspired braai-seared local pole-caught yellowfin tuna with coriander, chilli, garlic, ginger and lime, served on a fresh citrus salad and finished with a peppadew dressing can be paired with Jack Black’s Skeleton Coast IPA. Its citrus flavours work really well with the ginger, lime and citrus salad. The bitterness of the beer will help cut through the spiciness of the dressing and really pull all those flavours together.
Fresh local Marine Stewardship Council certified sustainable hake on the braai with an olive oil, orange and organum dressing, served with garlic smeared flatbreads browned over the coals, is the ultimate dish to pair with Jack Black’s flagship Brewers Lager. The fresh flavours of orange and herbs compliment the crisp and refreshing lager.
Cajun crusted local longline caught kingklip done over a hot braai served with asparagus spears pairs well with Jack Black’s Butcher Block Pale Ale. This beer has the perfect balance between rich malt complexity and hop bitterness. The sweeter malt notes accentuate the grilled flavours and the slight bitterness cuts through the spiciness of the Cajun crust. Definitely a pairing to savour.
Spicy tomato mussels steamed in a potjie pot over hot coals served with sautéed onions, garlic and ginger, and blended with curry spices and tomato finishing off with fresh basil and black pepper is a delicious alternative to the usual fish braai. There is nothing better than pairing this dish with Jack Black’s unfiltered Keller Pils. This Pilsner is bottled straight form the cellar or “keller” as it is known in German. It has an extremely crisp and fresh taste that compliments the salty sea taste of the mussels.
Braaied yellowtail basted with vanilla, ginger, orange and apricot jam served with cinnamon sweet potatoes and wilted nutmeg spinach is guaranteed to be finger-licking good. Pair this dish with Jack Black’s Cape Pale Ale. A beer made from ingredients found right here in the Western Cape. It’s starts off slightly sweet and spicy and finishes nice and dry. It’s the perfect partner for this full flavoured fish.
(Photos: Supplied)
With so many ways to enjoy seafood and craft beer this year’s Wavescape Fish Fry is an event not to be missed.
Where: Jack Black Brewery
When: Saturday 26 November
Time: 18:00
Cost: R40
Find out more about the Wavescape Festival here.
Channel24 is a proud media partner of the 2016 Wavescape Festival.
