Get the most out of your

EVERY first Friday in August the world celebrates International Beer Day.

Formed in 2007 and first celebrated in 2008, the day is all about celebrating beer and brewing, while bringing together friends and those who are really into discovering new beers from around the world.

Shaun Standeaven of the Standeaven Brewery in Hillcrest, 30km west of Durban, in Kwazulu-natal, shared tips on how to get the most out of your beer:

Look after your beer

Beer can be a sensitive product, so it appreciates a little care with regards to storage and handling. Best stored cold for at least 24 hours before serving.

The right glass enhances your beer-drinking experience

You would be amazed at the difference a clean glass and the right type of glass can make to your beer-drinking pleasure. Rather find a beer you will enjoy instead of just buying the first one you see. Most breweries are happy to give tasters as that way you find a beer you enjoy and you will more than likely come back for more.

Be open to trying a new beer

You never know you might end up finding a beer you really enjoy. Most of all just enjoy, beer is a social product, so enjoy sharing a beer with friends, after a long day or just because you feel like a beer.

But having beer on an empty stomach is not responsible behaviour. Why not make it a gourmet affair? We have sourced some great mushroom and craft beer pairings.

These delicious, versatile, and fun mushroom recipes have found the yin to their yang. | Buhle Mbonambi SPICY beef dishes pair beautifully with rich, full-bodied lagers, such as a Bockbier or Märzen.

The spicy succulent beef will serve to elevate the bold toast and melanoid in malt flavours, higher alcohol levels and low bitterness and at the same time improve the drinkability of these often rich beers.

BEER PAIRING: Urbock (Namibian Breweries) SPICY BEEF AND MUSHROOM STEW

Serves 4-6

15ml oil 400g beef cubes 3 cloves garlic, crushed 8 baby onions, peeled 15ml brandy (optional) 15ml Moroccan harissa paste (alternatively substitute with Thai red curry paste) 1 tin diced tomatoes 750ml beef stock 400g portabellini mushrooms Salt Milled black pepper 10ml fresh parsley, chopped

To serve: Creamy polenta Seasonal vegetables

Heat the oil in a pan and fry the beef, in batches, for 2-3 minutes, or until browned.

Transfer the meat to a plate and fry the garlic and onions over a low heat for 5-7 minutes, or until the onions have softened. Increase the heat and return the meat to the pan.

Add the brandy, if using, and cook for 1 minute.

Stir in the paste, tomatoes and stock and bring to a simmer.

Cover and cook over a low heat for 1½ hours.

Stir in the mushrooms and cook for 30 minutes, or until the meat is tender. Season with salt and pepper and top with parsley.

Serve with creamy polenta and seasonal vegetables.