The Boston Breweries Tasting Room – pressrelease
—- Pressrelease —-
Brand Management Company Jolie 360 is very excited to announce the launch of The Boston Breweries Tasting Room. The European style and eco conscious Village Market, Cape Quarter, will be home to this exciting development.
Boston Breweries have been working on perfecting this concept and have been seeking the perfect venue. The Market Bar is just that; and has undergone a face-lift that will lend an exciting new element to the Cape Quarter. The tasting room will give the general public a chance to taste all of Boston Breweries Fine craft beer and hire the venue for events of their own. On the launch night we pair delicious food expertly prepared by Celebrity Chef Jean Nel from Flamed with each of our craft beers, a trend that is very popular in Europe and fast becoming one in South Africa.
Thursday 13th September at 6.30pm will see the launch of this concept and all craft beer enthusiasts are welcome and encouraged to come enjoy, taste and learn about the beauty of our Craft Beer and food pairings.
| The Market Bar at Village Market at Cape Quarter |
| When: 13th September 2012 at 6.30pm |
| Where: The Square at Cape Quarter, 27 Somerset Road, Greenpoint, Cape Town, Western Cape |
| Info: jacqui@jolie360.co.za |
Makana mead – iQhilika
Makana was a great warrior in the past. He foretold that when his people were free they would drink honeymead – iQhilika. Hence Makana Meadery (Grahamstown Brewery) named their meadery in honour of him or as Dr Garth Cambray (founder and director) puts it: we are a small business that works to empower those who were previously disempowered by the colonial system.
Makana mead is also avaliable in the US through distributor B.United (www.bunitedint.com). They carry the full permenent range of Makana mead plus a new barrel aged range. The mead is aged in special barrels with the lees from the previous products in them (such as muscadel barrels, shiraz etc). It gives a lovely colour to the mead, interesting yeast autolysis and such that adds interest, complexity, irrepeatability (they try to never make the same exact taste) and such to the mead.
Website: www.iqhilika.co.za/index.htm
Phone: +27 (0) 46 636 1227
Ratebeer: Makana Meadery on Ratebeer
Saison – homebrew
It is time to write something about homebrewed beer. We wanted to experiment a little bit with the French and Belgian Saison Yeast. We did one mash and one boil. We devided the wort into four parts and then added two different Yeasts and used different fermentation temperatures.
The mash and boil:
We made a 90-liters, single infusion, mash (66 degrees) of Saison (recepie to follow). Mash time 70 minutes. We aimed at and got OG 1058. We boiled the wort for 70 minutes.
Fermentation:
The wort was cooled down to 25 degrees and devided into four (4) different fermenters (plastic buckets). In two of them we added French Saison Yeast and in the other two Belgian Saison Yeast. One each (one French and one Belgian) was fermented in 25 degress C and the other two in 27 degress C.
After one week both buckets with French Saison Yeast was at FG 1004. We left them to settle for a week before bottling and kegging.
The Belgian Saison Yeast buckets had stopped at 1025. We decided to let them stay for another week and they eventually got down to FG 1010.
Bottling/Keg:
We kegged about 20 litres of the beers and the rest was bottled. We added spices to some of the beers to make it a little more experimental.
We added an Elderberry-blossom tea to 10 litres of the French Saison.
We added Rooibos tea to 11 litres of the Belgian Saison and a mix of Coriander seeds and Orange peel to 10 litres of Belgian Saison.
Comment: The Rooibos tea was very cloudy and I think we should add it in the second fermentation next time. The tea was made with beer and not water.
Result:
The difference between fermentation temperatures was not really noticable. Two degrees was not enough to make a clear difference. The difference between French and Belgian Saison Yeast was more interesting. The French Yeast was working as expected and made a crisp and fruity beer. The Belgian Yeast was a little bit more tricky but eventually made a complex, spicy and fruity beer.
I made some labels with beerlabalizer. Blue labels are French Saison and Red labels are Belgian Saison.
BrewShuffle – share your beer
BrewShuffle is the creation of Matt Gauzza, a web developer from Lancaster in Pennsylvania, USA . From the Facebook site: “I have been home brewing for a few years and enjoy every aspect of it. From crafting a recipe to drinking the final product, one of the most rewarding stages of brewing is having others try out your creations. That’s where the idea of brewshuffle.com stemmed from”.
Website: brewshuffle.com
Facebook: www.facebook.com/BrewShuffle
Twitter: @BrewShuffle
BeerBar in Cape Town (soon)
Soon you will find a new interesting beer bar in CapeTown. It is not just going to be a “craft beer” bar but a beer bar with the ambition to have the biggest possible selection of local (SAB, brandhouse and craft) and international beers. Randolf Jorberg at BeerBar says: It is not just going to be craft beer. I believe in “freedom of choice” and selection.
They have not yet decided on location but will do so in a couple of months.
So keep your eyes and ears open!
Location: soon to be decided
Website: www.beerbar.co.za/
Facebook: www.facebook.com/BeerBarSA
Twitter: @BeerBarSA
Homebru 