Swedish Marathon Champion for another year!
July 28, 2014

CONGRATULATIONS Jennie on defending your title from last year! Swedish Marathon Champion for one more year!

“It was such a great feeling to cross that finish line as the Swedish Marathon Champion once again!! It was a feeling of happiness and relief that I could do it! I am looking forward to wear blue and yellow for another year!” – Jennie Stenerhag

“One of the hardest things for an athlete to do is to defend a title, it creates a lot of expectations from yourself and from others, it is always easier to win something for the first time! I especially felt this way the days leading up to the Swedish Marathon Champs, I so badly wanted to win this title again since it is a great honour to race in your national colours for a year.

Both Åsa, who was 2nd at last years Swedish Marathon Champs, and Emmy who was 3rd were on the start line and they had both showed good form lately so I was prepared for a hard fight. I was very nervous before the start but it is funny how that all just disappear as soon as you hear the start signal (today they actually used a vuvuzela!!!). My plan was to be the first girl on to the first single track (all categories started together) and then try to just keep them behind. It all worked out well and I was in the lead from start to finish! I had a good flow in the racing and could keep a constant high pace. I had one gel and drank enough (this is normally my weak point) and I think that helped in the heat! I had been in Alingsås for 4 days leading up to the race, so that I had a chance to see the route and train on any difficult sections and I could feel that I had an advantage on the single tracks by knowing what was coming up.”

Read more and view Jennie’s Swedish Marathon Championship photos here.


Meiningers International Craft Beer Awards 2014
July 28, 2014

On the 15th & 16th of July 2014 the Meiningers International Craft Beer Awards, an internationally recognised competition of MEININGER VERLAG GmbH, was held in Neustadt, Germany.

“We knew that this “test batch” was good for bottling, so why not surprise Wolfgang with an Award without telling him we entered!” – Andy Kung


The craft beers entered were judged according to flavour, appearance, aroma and overall impression by a panel of international judges. We are very proud of our Mandarina Bavaria IPA that was awarded Silver in the India Pale Ale (IPA) category, the only South African craft beer in the category and in the competition.

Read more about the competition results here or visit the website http://www.craft-beer-award.com/en

IPA Award1CBC Mandarina Bavaria IPA



BBQ Pork Belly Ribs
July 15, 2014

Serves 4 people

2kg pork belly ribs
5 carrots
2 onions
½ celery
2 bay leaves
1tbs fennel seeds
5 cloves

Sweat rough chopped carrots, onions and celery in pot for a couple of minutes, add ribs, top up with water until covered, add 2 bay leaves, 1 tbs fennel seeds, 5 cloves and cook ribs for +/- 45’ then cool off.

Basting sauce
50ml sunflower oil
8 cloves of garlic
2 rough chopped onions
5 ripe, chopped tomatoes
100ml Worcestershire sauce
200ml low sodium soya sauce
5tbs smoked paprika
1bunch fresh Italian parsley
1bunch fresh coriander
250ml ketchup
In a pot big enough to hold all ingredients sweat the sunflower oil, garlic, chopped onions and tomatoes for a couple of minutes, add the Worcestershire sauce, soya sauce, paprika, parsley, coriander and ketchup and simmer to reduce for 1hr. Blend according to your preference. Bast pork belly ribs generously with basting sauce, put on medium hot braai and char for a couple of minutes on each side. Serve with chakalaka butter enhanced cooked mielie cob. Preserve rest of basting sauce in fridge for the next braai.

Best enjoyed with CBC Mandarina Bavaria IPA.

A win at Mörksuggejakten
July 14, 2014

“This year was my 4th Mörksuggejakten in a row (one of the races in the Swedish Marathon series) so I am starting to know the route quite well. I just came home from South Africa so I decided not to go there to ride the whole route, which I have done previous years. I only went the day before to see the worst place called the ‘wet hole’ and also the last 9km.”

Read more about Jennie’s win at Mörksuggejakten here.


“This race has a neutral start through town and they let us go when we got to the bottom of a long hill, around 2km, it is probably the hardest part of the whole race! Normally it is a very high speed up the hill but this time it was a bit slower, it made for some congestion and it was difficult to get passed.

It also went well through the wet and muddy part of the course, South Africa has taught me something about riding in the mud which I appreciated on this part! I had a bunch of guys just in front of me as we descended a long gravel road, I managed to catch them on the next single track but the guy in front of me lost contact on the tar section. I had to stand up and put in a big effort to sprint back to them but it was worth it since I could sit with them for some time after. I eventually lost them in the forest and for the rest of the race I was riding alone or with one or two other people. At one stage we did a 180 degree turn in the forest and one can see who is coming behind, I had a bunch not far behind me and in there I could see Emmy, I got a bit surprised and speeded up a lot!! I did not see her for a while but as I turned to start the short steep climb up to the next hill sprint I saw her only around 50 meters back, once again I put a big effort in. When we eventually got to the last single track of 5km I saw her bunch coming just behind but I felt confident that she would not pass me on the technical section and I think I rode with max effort for the last 5km and managed to win, 49 seconds clear of Emmy. It was a very nice feeling of happiness and relief to take that victory!


Chalmar Beef Rump & Wedges
July 9, 2014

Rump & Wedges



Ingredients/Method: Serves 6 people


3 x 400g thick cut Chalmar rump steaks




Combine the following ingredients in bowl big enough to hold the steaks


2 finely chopped green chilies
1tbs of sesame oil
3tbs of hoisin sauce
4 pressed cloves of garlic
40g of fresh chopped ginger
3tbs oyster sauce
Freshly ground black pepper
small bunch chopped coriander

Add the steaks and rub them with the marinade, store in the fridge for at least 24 hrs.

Once the braai has reached the perfect glowing ambers, place the steaks on grill, and don’t move them for the first 90 seconds! Turn around and leave them for another 2.5 minutes, turn again and leave them for 90 seconds, set aside to rest for 4-5 minutes.

Slice meat and serve with oven baked chakalaka dusted potato wedges and an ice cold CBC of your choice!

What’s brewing?
July 8, 2014

When you visit the brewery you might see some ladders and tools standing around. Don’t worry, although we are hard at work to meet next summer’s increased demand, our trading & tasting hours will go on as per usual!

“Thanks to all our loyal #craftbeer aficionados for making this possible! Keep enjoying our products and watch out for new things to come!” – Andy Kung | Operational Manager | CBC

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