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:
So, just to recap on the last few articles, we have crushed the barley for the mash, created a wort and pitched the hops into the boil. After one and a half to two hours boiling we are ready to cool the wort and pitch the magic ingredient – the yeast.
The Gilroy family has a poem that has been in the family for a long time.
Yeasty Yeastie mystic beastie
Working in the pail
Yeastie, you’re a magic beastie
Making Gilroy’s ale.
Yeastie, you have always been
A friend so very dear
So, once again, with barley grain
We’ll make the perfect beer.
Yeast is indeed a unique beastie. It is a living organism of the fungus family. It is the only living organism, which can change from respiration (breathing oxygen), to fermentation – this is when it uses the simple sugars as its food. And, as a product of its metabolism it creates both alcohol and carbon dioxide.
This unicellular microorganism of the species saccharomyces cerevisiae (answers to the name Yeastie), actually does most of the work in beer production. The brewer merely produces the food and the environment for the yeast and the yeast does the rest. Each strain of the family has its own characteristics. In the older days the two strains were either ale – top fermenting, happy at 16-25C, or the lager – bottom fermenting, working between 5-12C. Nowadays this differentiation has become blurred through scientific intervention. It is interesting to note that, although beer is over 6000 years old, it was only in 1685 that Leeuwenhoek, a Dutch scientist, first described the appearance of yeast - and only in the 19th century did the Frenchman, Louis Pasteur, finally understand its roll in fermentation.
To sum up, each yeast strain has its own way of working, is happy at different temperatures and imparts its own flavour profiles. Yeast plays the major roll in the miracle of beer. So, raise a glass of good beer and say, “Thank you, Yeastie.”
The boiling period lasts for between 1.5 hours to 2 hours and then we cool the wort and start fermenting.
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.