OnTap Magazine

FEATURE sandwiches. Sadly, sales have all but disappeared with the UK’s latest round of restrictions, which have seen pubs closed completely for the past few months. But Christo is hopeful that sales will pick up in the UK and is also seeking a partner to take Beer Crisps to the USA. They certainly have plenty of selling points – they’re weirdly moreish despite their unusual texture. Or perhaps it’s because of the texture, which happily lacks the greasiness of normal chips. They contain 50% less fat than standard potato chips and are higher in fibre. You know that feeling you have when you’re at a braai and spend three hours eating chips before the fire is lit? Beer Crisps don’t make you feel that way. They actually feel kind of healthy, the little chunks of grain lending a sense that you’re ingesting some good roughage. And of course they speak of sustainability and synergy: using a leftover ingredient from the brewing process to create a snack to drink with the beer that the grains were originally used to make. It’s one of those circle of life things. “We throw away so much of what we could use without a second thought so I’m really happy to be making something from a waste product,” says Christo. When I was working in engineering I always wanted to do something cool and this is it. It’s something that I want to tell people about.” And considering the difficulties that come with turning spent grain into something delicious on a sizable scale, Christo might just be the only South African telling people about it for some time to come. Grab some Beer Crisps and design your own nachos - or use their recommended recipe INGREDIENTS • 600g chicken breast • 2 tsp chilli flakes • 250ml salsa • 2 cloves garlic, minced • 125ml of your favourite beer (we like using Darling Brew's Slow Brew Lager) • 1 tbsp honey • 2 tbsp extra virgin olive oil • Salt to taste • 2 tsp smoked paprika • 2 cups grated cheese • 1 bag (125 g) of Beer Crisps • 1 jalapeño, sliced (to serve) Guacamole • 1 avocado, smashed • ¼ cup fresh coriander, chopped • 1 tbsp onion, finely chopped • 1 garlic clove, minced • juice of 1 lime • salt METHOD 1. Preheat the oven to 180°C. 2. In a bowl, combine the chicken, half the olive oil, garlic, chilli flakes, paprika, honey, and a pinch of salt. Combine well, thoroughly coating the chicken with the marinade. 3. Heat the remaining olive oil in a large non-stick pan over medium high heat. When the oil is hot, add the chicken and sear for about three minutes per side. Reduce the heat and pour in the beer and half of the salsa. Cover partially and leave to simmer for 15-20 minutes, or until the chicken is tender and cooked through. 4. Shred the chicken with two forks and continue to cook until the sauce thickens. Add the remaining salsa. Remove from the heat. 5. To assemble, layer the crisps, chicken, and cheese in an ovenproof dish. Transfer to the oven and bake for 10 minutes or until the cheese is melted. 6. While the nachos are baking, whip up the guacamole – all you have to do is combine the ingredients in a bowl. 7. Top the nachos with the guacamole, sprinkle with sliced jalapeños and serve immediately with a crisp, cold beer. RECIPE: BEER BRAISED CHIPOTLE CHICKEN NACHOS As well as the main range, there are two flavours exclusive to Darling Brew including the new mature cheddar version 24 | Autumn 2021 | ontapmag.co.za