Bacon Wrapped Blue Cheese and Fig Chilli Poppers
March 31, 2016

The poppers:

12 large stuffing jalapenos (from Woolworths)
12 slices of streaky bacon
250 g blue cheese, crumbled
230 g cream cheese (1 tub)
2 preserved figs, sliced
A small handful of chives, chopped
A bunch of toothpicks

I don’t think we’ve ever met a person anywhere that didn’t like a good chilli popper. Our fireside version of this classic borders on the ridiculous. It’s rich, spicy and they pair perfectly with the hoppy bite of CBC Pale Ale.

To serve: Your favourite salsa


Start by mixing your crumbled blue cheese with the cream cheese then work it with a spoon to combine. Add the chives and give it a season of freshly cracked black pepper.

Next use a small, sharp knife to slice an incision lengthwise into one side of the chilli. Be careful not to slice the chilli in two. Now use the handle of a teaspoon and wedge it into the slit then gently scrape the seeds out the chilli. If you want you can leave a few seeds in there for a spicy kick.

To stuff, gently pinch a chilli between your thumb and forefinger to open the slit then gently scoop in the cheese. You can use your finger or a teaspoon, whatever works best for you. If you want to make things really easy then use a piping bag. Be careful not to overfill the chillies. Next press in 2-3 slices of fig then pinch the chilli closed. Once you’ve got all your chillies stuffed then it’s time to wrap them in bacon. Carefully wrap each chilli in a piece of bacon then stick 2-3 toothpicks through the bacon wrapped chillies to secure.

Braai the poppers over medium heat coals until the bacon is crisp and the chillies have softened. Remove the toothpicks then serve with your favourite salsa. Smash the poppers and wash them down with a Cape Brewing Company Pale Ale.

Recipe by Beer Country SA @BeerCountrySA on Twitter.

Bacon Poppers

Asian Beef Tacos by Beer Country SA
March 31, 2016

The meat: 1 kg rump steak

The marinade:
½ C dark soya sauce, ½ C rice vinegar, ½ C canola oil, ¼ C brown sugar, 3 Tbsp sesame oil , 2 Tbsp honey, 1 Tbsp Chinese five spice , 1 tsp ginger, finely chopped, 1 tsp garlic, finely chopped, 1 tsp green chilli, finely chopped, 1 small handful coriander, finely chopped, 2 whole spring onions, chopped, Juice of 1 lime.

The tacos:
1 pack Santa Anna’s tacos (from Wellness Warehouse), 1 bag sliced red pickled onions (from Woolworths), 1 small red cabbage, sliced, A small handful of bean sprouts, 2 spring onions, chopped, 1 red or orange pepper, deseeded and sliced, 2 red chillies, sliced, 1 avo, diced, Sesame seeds.



When we’re on the road, one of our favourite campfire foods has got to be tacos. These little guys are packed with punchy Asian flavours that pair perfectly with the crisp and malty flavours of a CBC Pale Ale.

To serve:

Hoisin sauce
Sriracha or Tabasco sauce


Start by mixing all the ingredients for the marinade in a large plastic container until combined. Then place the meat in the marinade and give it a good coating. Place a lid on the container and leave it in the fridge to marinate for a few hours – overnight is even better.

Remove the meat container from the fridge and allow it to come to room temperature. Remove the steak from the marinade then pour the marinade into a small sauce pot and set aside. Braai the steak over very hot coals for about 2-3 minutes a side for rare, or cook to your liking. Remove the steak from the fire and let it rest for at least 5 minutes. While the steak is resting, heat your marinade to a boil and simmer for 5 minutes.

Cut the steak into thin strips then lightly season it with salt and pepper. Heat a few tacos in a frying pan to warm. Now you’re ready to build your tacos. Build a layer of veggies in any order that works for you then add the steak. Drizzle some warm marinade over the steak then top with avo, and sprinkle with sesame seeds. Dive in, smash it, and then wash it all down with a Cape Brewing Company Pale Ale.

Follow Beer Country SA on Twitter.

Asian Tacos Can2

March 10, 2016

Prepare for your perception of craft beer to change forever.
We’re not just introducing a truly great new beer, we’re challenging traditional perceptions of what craft beer means. We’re constantly thinking about our customers – and that’s why we chose a can for our new Pale Ale. Our Swedish partner Åbro has one of the most advanced can-fillers in Europe, and the latest generation of aluminium can incorporate technological advances that provide a perfect seal for our beer while guaranteeing its taste and flavour. But it’s not just about its ability to preserve quality. Our new can is portable, quick-chilling, and sustainable. We like to think of it as a mini keg, and when you taste, we know you’ll feel the same way.

Join the Journey, go to our microsite and DOWNLOAD the CBC APP NOW! >

About The Journey

The journey to create our new Pale Ale took us from Paarl’s baking sun to Sweden’s snows. It was an incredible collaboration between two master brewers with over 60 years of combined experience, who together crafted a true brewmaster’s beer that’s also an amazing thirst-quencher. It was a journey of two companies, CBC and Åbro, and learning to use the strengths of each to create something new. And now we want it to be a part of your journey. Take it with you – it’s easier to carry. Have adventures with your friends. See new places. Look out over the world with a great craft beer in your hand. Take a picture of you and your CBC craft beer with our new app and share your adventure, because life is all about the journey, and so is our new craft beer.