The Maker’s Brew

Food photographer and beer expert Ryno Reyneke is the maker of everything you can taste here. He co-authored the 2012 book African Brew and up until that point he wasn’t much of a beer drinker, but the brewing process fascinated him. He now has four beers in his series: a blonde, amber, porter and saison.

“The scientific process is very important, but it’s not the be-all and end-all,” Ryno says. “I want my beers to have subtle differences between each batch, like wine. That’s where I find joy – it’s a journey, and each time there’s a new discovery.” Beer and pizza are the perfect companions – the taste of both depends on the success of the fermentation process. Ryno uses sourdough to make his Italian pizzas and he doesn’t use a rolling pin – the dough is stretched by hand.

“I also make my own tomato sauce,” he says. “And I believe you shouldn’t put more than three ingredients on a pizza, not counting the sauce and the mozzarella.”

Options are: olives, salami and porcini mushrooms (which Ryno forages in the mountains); pulled pork – the shoulder cooks for nine hours! – plus a balsamic reduction and cherry tomatoes; or Ryno’s favourite: anchovies, capers and olives (R85 – R105).

There’s is also a vegan pizza on the menu, and home-made lemonade if you’re not a beer drinker. Where? Next to the R62.

Opening times: Wednesday to Sunday from 10 am to 7 pm.

Contact: 083 626 6121 (Ryno)