If ever you had an excuse to raise your beer glass, today is it. It’s South African National Beer Day, and the perfect excuse to crack open a cold one. Most people don’t know, however, that the beer you drink started in the soil somewhere.
While beers differ in taste, it usually has four ingredients in common: water, barley, hops and yeast. Mzansi’s entire hops industry is situated in the Southern Cape, while barley is grown in the south-western Cape, northern Cape and parts of North West.
#SANBeerDay has been celebrated on the first Saturday in February since 2017. More than 90 beer-related events have been planned for today.
So, what’s in my beer?
According to brewmaster Apiwe Nxusani-Mawela, beer is about 90% water. All of the ingredients are blended with water, which is an important factor in determining how the beer will taste.
The beer’s exact taste is determined by science. No, really. It is affected by the calcium levels of the water used in the specific geographical area, while minerals in the water affects the pH levels. A beer crafter or manufacturer usually stick to the same water supply to maintain the beer’s taste.
Water is extremely important, stresses Nxusani-Mawela. “In the olden days, they used to make beers close to water springs to use natural water which sped up the brewing process, but now you don’t have to brew in one area [only]. Water is treated with consideration of pH and calcium levels.”
As an example, the legendary craft brewmaster points to Newlands Spring Brewing Co. in Cape Town. It was specifically established there because of available spring water.
“The chemistry of the water influences the color and final outcome [of the beer product]. If you look at Pilsner Urquell from Posen [in Poland], the beer became popular because of how crispy it was due to the water used. So yeah, water does have a part.”
What is hops anyway?
Hops have a lengthy history dating back to the first century AD, when they were classified as a salad plant, supposedly originating in Egypt. By the 13th century, it was grown in the Low Countries, which are now contemporary Belgium and Holland.
Hops act as natural preservative in beer due to the plant’s anti-microbial activity. Commercial and macro-produced beers are typically pasteurised to further preserve it, something not typically done for craft beers.
“Beers without hops would be far too sweet and would not be called beer,” explains Nxusani-Mawela. “Hops act as a blanching agent for the flavour, bringing in the bitterness that gives beer its distinctive flavors.”
Beer cannot be hoppy without yeast
Yeast is the most significant component in beer, according to Nxusani-Mawela. “Yeast is simply a fungus that interacts with sugar generated during the malting process, producing carbon dioxide, which is a necessary catalyst in the production of alcohol.”
She believes it is the brewer’s responsibility to maintain the environment of brewing beer so that the yeast may accomplish its function best and offer that optimum flavour that is neither weak nor flat.
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Craft beer vs beer
Meanwhile, renowned beer connoisseur Lucy Corne highlights the difference between “regular” and craft beer.
Craft beer has a lot to do with ownership.
“It means different things to different people. In South Africa it’s come down to ingredients used, ownership and innovation. In the United States and the United Kingdom, however, craft beer has come down to ownership depending on if it’s a family craft or a big cooperation,” she explains.
Aside from the way it is defined, Corne emphasises that craft beers are brewed with creativity and a hands-on technique.
“I could say there’s is a relation between the brewer and beer. It’s like they set out to make a certain thing. It is sort of like poetry as opposed to big beer, which is like science, I guess.”
Nxusani-Mawela adds, “In South Africa, a microbrewery is defined by size of the operation, location, ownership and type of products produced. This definition differs per area. Commercial beer is usually mass-produced or made by large brewers. These are large factories that use high-tech technology to produce in enormous quantities and at fast speeds.”
Beer lovers will, however, be pleased to know that their favourite alcoholic beverage is always made with the same ingredients: malted barley, hops, water and yeast.
ALSO READ: Want to be a brewmaster? Here’s how to get started
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