June ECB meeting

We're giving advanced notice about the next East Coast Brewers meeting, so book your calendars now. It will be taking place on Wednesday the 6th of June, at the 1000 Hills Chefs School.

The topic for discussion is the costs involved in setting up your own microbrewery and making beer on a commercial basis; as well as what sort of profits you are looking at if you are running your own microbrewery.

Dinner will be spaghetti bolognese, served with the 1000 Hills Chefs School's famous sour dough bread. Beers on offer will be Impala Light and Wolf in Sheep's Clothing.

If weather is cold enough, there will be a big roaring fire, and club t-shirts will have arrived by then.

Please let John know if you are coming and if you are bringing anyone, so that he can cater accordingly. You can contact John on 031 777 1566.

April 4th general meeting

The next East Coast Brewers meeting will be held next week Wednesday (4th April), 6pm at the 1000 hills chefs school.

We will be having a talk on home roasting of pale malt to create your own speciality malts for brewing.

There will be chicken curry for dinner as well as beers for sale. Please let John know if you are coming and if you are bringing anyone, so that he can cater accordingly. You can contact John on 031 777 1566

Next ECB meeting

We'll be having the next ECB meeting this Wednesday the 7th, as originally planned. Please let John know if you are coming and if you are bringing anyone, so that he can cater accordingly.

We will be doing some more off flavour tastings, and John has said that Dam Wolf - Yellow Eyes will be on offer. If any members would like to discuss anything in particular, let John know as well.

 

[Update]

The flavours we will be trying are:

Hefeweizen
Acetic
Lactic
Isoamyl acetate
Indole

Second Tasting Evening

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Wednesday, 7th December, was a particularly hot and humid day; exactly the kind of day that an ice cold beer makes a whole lot better. So luckily, we had our second tasting of the Siebel Institute sensory training kit.

It was a stunning evening, with Dam Wolf Yellow Eyes and African Moon Amber Ale on offer, and a beautiful deck overlooking the Valley of a Thousand Hills. Much talk about brewing and beer ensued, and it was so relaxing and fun that we struggled to get ourselves indoors to begin the tasting for the night.

The flavours we were doing were: hefeweizen, acetic, lactic, isoamyl acetate, and indole. However before starting with them, we were in for a treat: Paul's Hefeweizen. Sadly work had kept Paul from coming, but his father Jan was able to make it. Once those were drunk, we got down to the business of tasting. We mixed less beer with the vials than before, but several of the flavours were still hard to pick out. Others were detectable, but not what we were expecting from the descriptions; it was agreed that Indole smelt like moth balls, despite the tasting sheet marking faecal as the main smell.

After tasting was over a lovely meal was served, and more beers and conversation were enjoyed around the table until late into the night. All in all a lovely evening.

I'd like to thank all those who were able to attend, you made it a lovely evening. And if you didn't know about it, please sign up on this site or join the facebook group, as all notifications will be sent from here and facebook.

Beer Gourmet Evening

On December 1st the chef school will be holding their monthly gourmet evening, but instead of the normal wine and food pairings, this one will be pairing the food with our favourite drink, beer!

You can find the menu for the night below, and if you are interested in attending please contact John Little on 031 777 1566.

 

AMUSE BOUCHE
Sushi roll with soya and wasabi
Beer Pairing
African Moon Impala Light 4.5% abv
Well hopped both with bittering and flavour hops to follow the English pale ale style.
Brewer John Little

 

FIRST COURSE
Mini fish pie with an asparagus beurre blanc
Beer Pairing
Quills Kalahari Gold 5% abv
A light golden beer with caramunich malted barely responsible for the malty undertones. Lots of late addition aroma hops.

 

SECOND COURSE
Potato gnocchi with gorgonzola cream sauce
Beer Pairing
African Moon Amber Ale 6% abv
A rich full bodied beer with strong opening toasted flavours. This beer will age very well and will be very interesting in a year or two.

 

THIRD COURSE
Free range grilled pork belly and crispy crackling with house made mustard served with pickled beetroot mash
Beer Pairing
Vienna Lager 5% abv
Clear lager character using Vienna pale and carared malts with saaz hops to finish.
Brewer Megan Gemmell

 

FOURTH COURSE
Free range pan seared beef fillet topped by soft yolk poached egg with strip fries served with a béarnaise sauce
Beer Pairing
African Moon BlackBuck Bitter 7.5% abv
Styled along a brown porter but with six malts and three hop types used not your average bitter. Mashed in at 68c to leave lots of residual sugars for mouth feel.
Brewer Walkin Froise

 

FIFTH COURSE
Hot chocolate pudding with house made strawberry ice-cream
Beer Pairing
Quills Black Dog bitter 6%
A very complex beer with seven malts and oats used to aid head retention. Styled on a traditional stout but with a lot more hops thrown in for good measure. Will age very well.

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