Two of the four micro beer breweries in the Free State are found right here in Bloemfontein.
Troye May, a passionate enthusiast of micro brewers promoting the Beer Association of South Africa’s (Basa) Brew Routes, visited Bloemfontein on Friday (10/02) and Saturday. He, along with Dr Eben Proos of the Central University of Technology’s (CUT) Department of Tourism, lead two tours – one for people in the tourism industry, and a public tour on Saturday.
The Bloemfontein Brew Route is one of seven beer routes featured in Basa’s national campaign, which showcases over 140 world-class craft breweries in South Africa.
The Basa Brew Routes support local tourism around craft breweries, which contributes to the millions of livelihoods supported by the alcohol industry. Jobs sustained by the beer industry amount to over 249 000.
May said he wanted people to really appreciate craft beer.
“It is something that can be enjoyed just like wine. Every craft beer is unique,” he said during the tour.
“I realised that South Africa really can be a destination for beer connoisseurs. With this tour we want to encourage people to support craft beer here in Bloemfontein, and when they travel to other parts of the country.”
The tour included a visit to the Famous Brew and Still in Brandwag, as well as East End Breweries (formerly Stellar Breweries), and ended with a beer-and-food pairing at the CUT Hotel School.
Jakob Kersop, brewer at the Famous Brew and Still, explained the brewing process that takes place at the restaurant. Visitors then had the opportunity to taste the lager, blond, red ale, copper cream ale and pale ale.
At East End Breweries Carel van Aswegen, partner and brewer, showed visitors around the brewery, which is now installing new equipment to process bigger volumes.
East End Breweries also bottles its own beer. These include Cheetah Gold, Oktober Fest, Desert Red Ail, African Queen, Free State Lager and Gariep Blonde.
This brewery hosts functions and operates as a tasting hall and restaurant on Wednesday and Thursday afternoons, and Friday afternoons and evenings.
“We are also going to have four pairing events, starting with an autumn menu in April,” Van Aswegen said.
The students of the CUT Hotel School prepared a pairing menu, presenting South African craft beer in combination with delicious dishes.
They paired the Diesel and Dust True Brew Golden Lager from Stellenbosch with beer-soaked oven roasted potato wedges; the CBC Pilsner of the Cape Brewing Company with a mini Asian-infused pulled pork shoulder pita; the Darling Brew Bone Crusher was served with an activated charcoal beef slider; the Devil’s Peak Blockhouse Indian Pale Ale was paired with a cheese griller corndog; and the Stripped Horse Milk Stout paired perfectly with a chocolate orange meringue tart.
The CUT Hotel School will host a three-course beer pairing dinner on Wednesday (22/02) at 18:00, at the One on Park Restaurant at the CUT. Tickets cost R320. Space is limited, and booking essential. Send email to msnyman@cut.ac.za.
Get more information on the Beer Routes at brewroutes.co.za.
