nothing can beat an ice cold Black Label but recently have been buying an interesting locally brewed beer from Natal called Robsons from the Shongweni Brewery
My favourite in the range is the 5.7% Durban Pale Ale
Bottle Conditioned Beer
The vast majority of beers currently available are filtered, pasteurised, sterile liquids. The life is literally taken out of them of them before they reach you the consumer.
Robson?s Real Ale in a bottle is unpasteurised and is not artificially carbonated. It is a natural live product which contains yeast for a slow secondary fermentation in the bottle. This process provides wonderful fresh flavours and a pleasant, natural effervescence which is similar to that of champagne.
The technique that we use to produce our bottle-conditioned beers is identical to the methode champagnoise with the difference that we leave the yeast in the bottle where it settles as a sediment, unless it is a wheat or fruit beer where the yeast stays partly in suspension.
Our bottle-conditioned beers can be served either hazy or decanted off the yeast according to your preference. The beers are complex with the yeast continuing to work in the bottle, slowly adding layers of flavour over time. In fact our beers can be stored in a cellar over an extended period where their unique character and flavour will develop into a beer of intense complexity.
If you are in any doubt about whether a beer is a real ale in a bottle, just hold it up to the light and see if it contains any sediment ? the life-giving yeast which makes all the difference.
http://www.shongwenibrewery.com/index.html
My favourite in the range is the 5.7% Durban Pale Ale
Bottle Conditioned Beer
The vast majority of beers currently available are filtered, pasteurised, sterile liquids. The life is literally taken out of them of them before they reach you the consumer.
Robson?s Real Ale in a bottle is unpasteurised and is not artificially carbonated. It is a natural live product which contains yeast for a slow secondary fermentation in the bottle. This process provides wonderful fresh flavours and a pleasant, natural effervescence which is similar to that of champagne.
The technique that we use to produce our bottle-conditioned beers is identical to the methode champagnoise with the difference that we leave the yeast in the bottle where it settles as a sediment, unless it is a wheat or fruit beer where the yeast stays partly in suspension.
Our bottle-conditioned beers can be served either hazy or decanted off the yeast according to your preference. The beers are complex with the yeast continuing to work in the bottle, slowly adding layers of flavour over time. In fact our beers can be stored in a cellar over an extended period where their unique character and flavour will develop into a beer of intense complexity.
If you are in any doubt about whether a beer is a real ale in a bottle, just hold it up to the light and see if it contains any sediment ? the life-giving yeast which makes all the difference.
http://www.shongwenibrewery.com/index.html
