December Meeting - Beer tasting

We'll be having the last meeting for 2012 at 6pm, Wednesday, December 12th at the 1000 Hills Chefs School. 

There will be a selection of beers, local and international, to taste; and a braai. 

Please contact John on 031 777 1566 to confirm attendance for catering purposes.

Beer & Food Tasting Menu 6 December 2012

 Roasted Pigs Ear

Roasted pigs ear and fresh radish served with a hot mustard paste

Old Smokey brown ale by Dion van Huyssteen 6% abv

 Prawn and Orange Salad

Mozambique white prawns on a bed of glass noodles with an orange sauce

Namaqua blond by Porcupine Quill brewing Co 5% abv

 Liver Pate`

Free range chicken livers with pan browned sourdough and a fig jam

Kalahari gold by Porcupine Quill Brewing Co 4.5% abv

 Spring Roll

Free range pork belly bean sprouts and red cabbage wrapped in phyllo pastry and deep fried served with a sweet and sour dipping sauce

Karoo red by Porcupine Quill Brewing Co 5.5% abv

 Barley pan fried chicken drumettes

De-boned free range chicken legs dipped in barley flour, egg andfried in olive oil served with herb potato gnocchi and abeer reduction

Impala light by African Moon Brewing Co 5% abv

 Chisa Nyama

Slow braaied rump served medium rare with sadza and tomato relish

Hopstrosity by Good Brewing Co 6.2% abv

Beeramisu

Freshly made ladyfingers dipped in espresso and beer and layered with a creamy mascarpone cheese mousse and dusted in imported cocoa powder

Amber ale by African Moon Brewing Co 6% abv

 Truffles

Dark chocolate truffles with fleur de sel

Brown Porter by Megan Gemmell 5.1% abv

SANHC 2012 ECB results

So we're back in a hot and humid KZN from an amazing weekend up in Johannesburg attending the South African National Homebrew Competition. While up there we got to go on a tour of Copper Lake Brewery and Heineken's Sedibeng brewery, as well as taste many awesome craft and home brewed beers.

East Coast Brewers made a small but impressive showing. Of the six beers entered, all scored a Very Good or higher. Megan Gemmell's ESB getting a certificate of excellence (score of 40) along with Dion van Huyssteen's Seraphim OPA (score of 38), his Oak Aged Imperial Stout coming in overall 2nd place (score of 41). Andy Turner showed some very tasty beers, with both of his entries scoring between 30-37.

We'd like to thank Sean Watts of Worthog Brewers for the amazing support he gave us in getting our beers up there and judged, and for taking the time out of his busy schedule to show us around the various hot spots and 'watering holes' in Jo-burg. Also thanks to Leon of Brew Master for the hospitality, and vast quantities of superb beer served on our first evening up there. And finally to all the other members of Worthogs who made us feel so welcome. Now to start preparing for next year!

Sparkler or no sparkler?

With the upcoming ECB competition for best bitter, I thought I’d share some information that I’ve recently read about carbonating ales. Most of this I’ve read from Ray Daniels’ book “Designing Great Beers: The Ultimate guide to Brewing Classic Beer Styles”, but also supplemented with points of view from other brewing forums.

As a side note: Some brewers tend to think of bitters and pale ales as separate styles, when in fact the styles share more similarities than differences, and their recipe formulations are almost identical. Their differences lie in small shifts in bitterness and gravity.

‘Real Ale’ is defined as “A name for a draught (or bottled) beer brewed from traditional ingredients, matured by secondary fermentation in the container from which it is dispensed and served without the use of extraneous carbon dioxide”1).

To brew bitters and pale ales, pay attention to the carbonation and serving techniques. With real ales, no external CO2 pressure is applied to drive the beer, so beer engines are commonly used (the cask admits air in to replace the beer drawn). This of course changes the flavour of the beer from hour to hour and day to day, providing a characteristic charm to real ale. Purists are against the use of sparklers (forces beer through tiny holes aerating it and creating a frothy head). Some brewers claim the sparkler can reduce the flavour and aroma by forcing the hop flavours out of the beer and into the head, thereby changing the flavour and therefore balance of the beer, making it less lively and “flat”. It has also been said that the thick head blocks aroma from the beer itself.

Of course, not everyone has a beer engine, so the other option is to use bottle conditioning. You should aim for values of 1.5 to 2.0 volumes of CO2. Another option is to use a keg without a beer engine. You could force carbonate to a low level of CO2, but it is more traditional to carbonate by priming.

As a final point, real ale can’t be served cold (purists state that it shouldn’t be stored cold). A real ale cellar is 13-14°C. More flavour and character will result at this temperature.

Megan G.

1Cellarmanship )Herts, England: Campaign for Real Ale, 1992), 4.

Beer Gourmet Evening December

The chefs school is holding another Beer and Food pairing gourmet evening, and John would like to know if any brewers would be willing to brew a beer to suit one of the menu items (see below). If you are interested, please contact John on 031 777 1566.

BEER & FOOD TASTING MENU 6 DECEMBER 2012

Roasted Pigs Ear

Roasted pigs ear and fresh radish served with a hot mustard paste

Trio of seafood

Beer tempura goujons of fresh line fish, beer and lemon cured prawn, beer poached Falkland’s squid served with micro herbs and guacamole

Liver Pate`

Free range chicken livers with pan browned sourdough and a fig jam

Spring Roll

Free range pork belly bean sprouts and red cabbage wrapped in phyllo pastry and deep fried served with a sweet and sour dipping sauce

Barley pan fried chicken drumettes

Free range chicken legs dipped in barley flour, egg and fried in olive oil served with herb potato gnocchi and a beer reduction

Chisa Nyama

Slow braaied rump served medium rare with sadza and tomato relish

Beer tiramisu

Freshly made ladyfingers dipped in espresso and beer and layered with a creamy mascarpone cheese mousse and dusted in imported cocoa powder

Truffles

Dark chocolate truffles with fleur de sel

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