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    Celebrate summer with Liefmans Yell’Oh fruit-infused beers

    yellooh giveaway

    To help you raise a toast to those bright sunny days lying just over the horizon, the Belgian Beer Company is tapping into the growing demand for fruit-infused beers with the launch of Liefmans Yell’Oh on local shelves.

    The release of Liefmans Yell’Oh follows in the footsteps of Liefmans Fruitesse, the world’s first fruit-infused beer specifically brewed to be enjoyed over ice.

    While Liefmans Fruitesse was all about bright berry notes, Liefmans Yell’Oh celebrates the sunshine-splashed flavours of sparkly pineapple. Those pineapple notes are backed up by delicate hints of lime, apple, elderflower and basil to deliver a glass full of fragrant fruit with a lively bubble. And, at just 3.8%, it’s the perfect low-alcohol refresher for hot summer days.

    Liefmans Yell’Oh is available at retailers and restaurants, at a RRP of R29.00 to R32.00 for 250ml, in both Cape Town and Johannesburg. Multi-bottle gift packs including the stemless Yell’Oh glasses are also available at selected retailers.

    Visit www.belgianbeercompany.co.za for more information.

    WIN! Two lucky readers will stand a chance to win withLiefmans Yell’Oh. Each hamper contains a Yell’oh six-pack with two glasses and each pack is worth R800. To enter, simply complete the entry form below. Terms and conditions apply. Competition ends 31 January 2018.

    Print Recipe

    FOOD PARING: Goats Cheese Salad with Pear and Walnuts

    Serves: 4

    Ingredients

    • 8 small rolled balls of chevrin goat’s cheese.
    • 1 egg separated
    • Oil for deep frying
    • 50g parsley, chopped
    • 4 pears (skin on) chopped and sautéed in butter
    • 80g walnuts, crushed
    • 2 Witlof heads finely chopped
    • 250g Mixed baby lettuce and micro greens.
    • 4 teaspoon honey to drizzle.
    • 100g Panko crumbs

    Instructions

    1

    Coat half of the goats cheese with egg white and Panko crumbs before deep frying until crisp

    2

    Roll the other half in chopped parsley.

    3

    Build the base of your salad with two leaves of Witlof and stack the baby leaf salad on top.

    4

    On top of the salad base add chopped Witlof followed by pear, walnuts.

    5

    Drizzle with honey.

    6

    Garnish with micro greens.

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    Imka Webb
    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

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