Move over, wine – beer is having its fine dining moment. From the V&A Waterfront to the leafy suburbs of Rondebosch, Cape Town’s top chefs are proving that premium beer deserves a place at the finest tables.
Thanks to a new initiative by the Belgian Beer Company, the city’s culinary scene is buzzing with flavour-forward pairings that challenge traditional wine norms.
A Challenge That’s Changing Menus
The Belgian Beer Company has launched an ambitious challenge across five top eateries – Den Anker, Jason Bakery, Thaiyashi, Salt & Sage, and Sonamu. Each has crafted exclusive dishes either made with or perfectly paired to premium Belgian beers. The results are nothing short of revelatory.
Expect kingklip marinated in Maredsous Tripel at Den Anker, Korean bibimbap paired with La Chouffe at Sonamu, and even a blueberry Danish served with fruity Liefmans Fruitesse at Jason Bakery. These aren’t your average pub snacks – they’re bold, gourmet experiences.
Beer as the New Sommelier Darling
“We’re encouraging South Africans to move beyond traditional wine pairings,” explains Rejeanne Vlietman, Director of the Belgian Beer Company. “Premium Belgian beer has such an untapped, easy-going and interesting synergy with food.
With lower acidity than wine, beer offers greater flexibility with a broader range of dishes. Many Belgian ales are brewed with herbs, spices, or fruits – ingredients that naturally enhance food flavours. For spicy cuisines like Thai or Korean, beer’s cooling, palate-cleansing qualities often outperform wine.
In the Kitchen and On the Plate
Jason Lilley, chef and owner of Jason Bakery, is a strong advocate: “Beer with everything, I say. Lager or stout in a beef and cheddar pie, beer-battered hake, or even a stout dark chocolate cake – the possibilities are endless.”
Beyond flavour, beer is a practical ingredient. It’s a natural tenderiser, great leavening agent, and infuses complexity into marinades, making it a chef’s best-kept secret.
A Global Movement Arrives in SA
Cape Town isn’t alone. Globally, top chefs are embracing beer. Michelin-starred Moody Tongue in Chicago, NOMA’s curated beer list in Copenhagen, and brewers like Jeppe Jarnit Bjergsø have led the charge in showcasing beer’s high-end appeal.
Where to Taste It All in Cape Town
Throughout June and July, the following restaurants are showcasing Belgium’s finest in bold new ways:
- Den Anker (V&A Waterfront) – Kingklip marinated in Maredsous Tripel
- Thaiyashi (Newlands) – Angry Duck paired with La Chouffe
- Salt & Sage (Blouberg) – Chicken roulade with La Chouffe and cheesecake with Liefmans Fruitesse
- Sonamu (Rondebosch) – Korean bibimbap paired with La Chouffe
- Jason Bakery (Green Point) – Smash burger with Vedett Pilsner and blueberry Danish with Liefmans Fruitesse
Try It at Home: Classic Beer Pairings to Start With
Want to explore from your own kitchen? Start with these combinations:
- Camembert and brie with Belgian Chouffe Lite
- Stilton or gorgonzola with Cherry Chouffe or Liefmans Fruitesse
- Sushi with Vedett Extra White
- Fish and chips with Vedett Pilsner
- Spicy curry with Maredsous Bruin
- Carrot cake with Vedett IPA
The Verdict: A Toast to Culinary Discovery
This culinary shift isn’t just about trends – it’s about breaking boundaries. As South Africa’s food culture continues to evolve, embracing premium beer pairings offers exciting new ground for chefs and diners alike.
The winner of the Belgian Beer Company’s pairing challenge will be announced on International Beer Day (1 August), but the real win is already clear: beer is taking its rightful place at the table, and it tastes phenomenal.
Read more: Le Pommier Wines: Taste the Cape Winelands with Mountain Views and Local Flair
