By Lucy Corne, Ryno Reyneke
Subscribe to a pint-studded trip via seven provinces to satisfy the brewers, style their beers and research precisely what is going into that beverage you wouldn’t dream of braaiing (South Africa’s barbecuing culture) with no. there's additionally a piece that covers up-and-coming breweries.
Delve deeper into nutrients and beer pairing with delectable recipes from best South African cooks, each one dish paired with a neighborhood lager or ale. And in the event you don’t recognize the adaptation among the 2, African Brew hopes to show the beer amateur right into a gourmand with tasting notes and troubleshooting suggestions exhibiting you what to seem for on your hottest pint.
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Additional info for African Brew: Exploring the Craft of South African Beer
It has been an incredible journey and I have been humbled by the dedication of each and every one of the brewers I met while researching and photographing African Brew. THE AFRICAN BREW STORY With a shared vision and a few false starts, we set off to start research on the book in April 2012. You might laugh at the idea of “research” and yes, it did involve tasting a lot of beers, but there was much more to it than that. We went to find the stories behind those beers and were met by smiling brewers displaying a selflessness, humility and unpretentious hospitality that characterises the beer world.
Step one: Steeping After being sieved and sorted, with foreign matter that you wouldn’t fancy in your beer being removed, the barley kernels are steeped in water. The steeping process can take up to two days, though the grain is not soaked continually for this time, instead being drained at regular intervals and allowed air rests. Once the grain begins to sprout, or chit as it is known in the industry, it is ready for the second phase. Step two: Germination Over anything from four to six days, the grain is left to germinate.
Mensing’s foray into the world of Cape brewing was largely a disaster and although his family attempted to keep his brewing monopoly going after his death, they were even less successful. Brewers came and went but the beer stayed much the same – an inferior brew, due in part to lack of expertise but more so to the lack of quality raw materials available. Imported beer was sought after and local production suffered, not aided by the Papenboom brewery burning down in 1773. All-in-all, while the early settlers enjoyed beer, they hadn’t excelled at producing it and while the arrival of the British in 1795 was unwelcome in many ways, at least they brought some ale with them.