Download African Brew: Exploring the Craft of South African Beer by Lucy Corne, Ryno Reyneke PDF

By Lucy Corne, Ryno Reyneke

Subscribe to a pint-studded trip via seven provinces to fulfill the brewers, style their beers and examine precisely what is going into that beverage you wouldn’t dream of braaiing (South Africa’s barbecuing culture) with no. there's additionally a bit that covers up-and-coming breweries.

Delve deeper into meals and beer pairing with delectable recipes from most sensible South African cooks, every one dish paired with an area lager or ale. And if you don’t understand the adaptation among the 2, African Brew hopes to show the beer beginner right into a gourmet with tasting notes and troubleshooting suggestions displaying you what to appear for on your most well liked pint.

  • positive aspects 38 of South Africa’s microbreweries plus the cradle of beer brewing in South Africa, SAB
  • Includes recipes and beer pairings
  • Insights on home-brewing, beer recipes and step by step brewing guides
  • Contains sections on South Africa’s craft cider move in addition to mead-making
  • Covers the background of brewing in South Africa
  • Includes a glance at sorghum beer brewing – either in a conventional environment and large-scale production
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    Extra info for African Brew: Exploring the Craft of South African Beer

    Sample text

    This new, hearty beer helped drive the industrial revolution, just as the industrial revolution drove the brewing world in new and exciting directions. Suddenly beer production was steam-powered, leading to a vast increase in production, and since factory work was a thirsty business, consumption moved along similar lines. Major advances were made in malting, making one of beer’s base ingredients easier to produce on a mass scale and considerably more productive. Once this technology reached German shores, they mastered it and used it to perfect an underground beer style that had been slowly emerging.

    It took us along new alcoholic lines, down the avenues of mead and sorghum beer. It took us to seven of the nine South African provinces (the Northern Cape and Limpopo don’t yet have any craft breweries); it took us to dusty dorpe and vast cities – it even took us into people’s homes for dinners and tastings. We quizzed the brewers and we picked the brains of SAB, without whom this book would never have got off the ground. Beer is sweeping the nation, with bars stocking a greater range of beers than ever before, breweries sprouting up every month, beer festivals taking over the country’s social calendar and restaurants cottoning on to the idea that beer, like wine, can be a perfect partner for food.

    Imported beers started to arrive again, but because the quality of beer brewed in South Africa had improved considerably, imported beers were now considered a luxury rather than an essential. There were still breweries dotted around the country, but for the vast majority their days were numbered. The number of beer drinkers diminished with the withdrawal of troops and there was a global trend towards business mergers – a trend that was echoed in the South African brewing world. Smaller breweries were swallowed up and two brewing giants arose – SAB and Ohlsson’s, with a smaller player still hanging on to a few loyal beer drinkers.

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