Yeastie magic beastie
We finish the journey from grain to glass.Read more:
Yeast plays the major roll in the miracle of beer.Read more:
Hello Little Weed
Hello again, thank you for joining me on the miraculous journey from grain to glass.Read more:
Old World Beer – How is your Wort?
If you read my last articles you now know that beer is brewed from grain, predominantly barley, and that fresh water is in fact very old.Read more:
South African Beer Culture
Today we are officially starting the South African Beer Culture and every day hence is Beer Culture day!Read more:
What is Beer?
It is amazing, when considering the volume of beer consumed in South Africa, that so few of us know what beer is.Read more:
In the brewhouse we mix the two together to create what brewers call the ‘mash’.
The main purpose of mashing is to convert the grain starch into sugars. There are many mashing methods, proven over the centuries, that the brewer can employ. Single infusion – where the water is preheated to a specific temperature (usually around 67C). Step mashing – when the temperature is raised to predetermined values, and decoction mashing – when a portion of the mash is boiled and then returned to the mash tun.
The basics of the process, however, are all pretty much the same. Natural enzymes are released from the grain and the incredible transformation begins. Enzymes are heavyweight proteins that break down complex organic molecules into simpler ones. The process occurs non-stop in all living organisms. In the mash – simply by raising temperatures – different enzymes are stimulated and go to work. Depending on the methods used, these busy little guys first create phytic acid, then breakdown proteins and finally convert the insoluble starch to soluble sugars.
There are many different enzymes available in the grain and each has its own unique way of performing its tasks. The brewer wakes them up and off they go! The mashing process takes about one and a half hours and the grainy, starchy mix is almost magically transformed into a sweet nectar, or sweet ‘wort’, (pronounced wert). I love the Old World brewing terms! I’m going to sparge my wort sounds like something you could get arrested for – especially if you did it in public. The origin of wort appears to stem from the old English wyrt, meaning herb. Doesn’t make sense, does it? I asked my brewing buddy Moritz at Draymans microbrewery in Pretoria and to be honest we are both a bit stumped. So, if any one knows the real origin please post a comment!
Anyway, back to brewing - the brewer must separate the sweet wort from the spent grain by lautering and sparging. Lautering is performed by using the natural grain bed as a filter to remove any solids. After thousands of years this is still the best way to do the job. The brewer then removes the sweet wort and sparges the grain bed by spraying warm water over the bed to rinse out any trapped wort. Each brewer has his own methods and secrets – try the different beers and enjoy life’s grand pageant. We live in the Rainbow Nation - so many cultures, so many languages and sadly so few beer styles. But that’s a story for another day.
Talk about anything at all, it all comes back to Beer. A collection of "odes" by Steve Gilroy (and some special friends), about Gilroy Beer...and girls, the country, politics...but always about BEER.
11h00 – 22h00 (Kitchen closes 21h00)
11h00 – 22h00 (Kitchen closes 21h00)
11h00 – 23h00 (Kitchen closes 22h00)
11h30 – 23h00 (Kitchen closes 22h00)
11h00 – 18h00 (Kitchen closes 16h30)
Monday and Tuesday
We need a rest to stay young & lovely!
The premium dark ale - Gilroy Serious
A rich, strong ale for the serious drinker. The amber and dark malts yields a dark warm claret colour to Gilroy Serious. This is extremely well made and easy to drink. A rare handcrafted masterpiece from the southern hemisphere.
B J Lankwarden, SA Beer Drinkers Guide Rating: NINE
Gilroy Traditional is a Ruby Ale.
Our classic ruby ale - a magnificent explosion of flavours on the tongue. Great rustic flavour in the traditional way. A beer to come home to. Handcrafted red ale, elegantly rustic, a thing of beauty and a joy forever.
B J Lankwarden, SA Beer Drinkers Guide Rating: EIGHT
Favourite is Gilroy's pale ale.
A superb light ale brewed with paler - golden and amber - malts, and Gilroy's own yeast. This beer is well bodied, easy to drink - a session beer with a well-balanced finish. Underlying flavours of round summer fruits and slightly caramelised honey.
BJ Lankwarden, SA Beer Drinkers Guide Rating: SEVEN
This lager is a European type Lager.
The Gilroy Lager is brewed to the Rheinheitsgebot - using Czeck Saaz and German Halletau hops and Gilroy's wonderful lager yeast, matured for 8 weeks. A well balanced, flavoursome naturally carbonated lager.
A session beer which fills the mouth with great body and a long finish.