OnTap Magazine

72 | Autumn 2019 | ontapmag.co.za THE KINGS OF WEIRD BEER MASH OUT NICK GRENFELL, ANTONY WILSON AND QUINTIN HAYWOOD, HOMEBREWERS “We did a bacon beer with 50% beech-smoked malt and fat-washed bacon-infused vodka. For our Watermelon Kölsch, some of the wort was actually fermented inside a watermelon but probably weirdest was our Napolitana, a pale ale where a third of the grain bill was spaghetti (cereal mash to convert it). We also added tomatoes to the boil and 12kg of tomatoes to the fermenter along with basil-infused moonshine!” SCOTT BEVAN, BEER BROS AND CHAOS BREWING “Chipotle porter with far too much Chipotle. It took two years to condition and not turn people’s lips blue!” MEGAN GEMMELL, CLOCKWORK BREWHOUSE “Still has to be my Peanut Butter Porter, mainly because it leaves all my gear oily and smelling like peanut butter. I've had to designate silicon pipes just for that brew.” GREG GILOWEY AND KARL TESSENDORF, BEER COUNTRY “Potjie Potion – cast-iron fire- brewed porter with bourbon and maple syrup bacon. It tasted like a roasted anvil…” BRUCE COLLINS, STELLENBOSCH BREWING COMPANY “Rye NEIPA packed with hops and real German recipe Gingerbread cookies. We added over 40kg of gingerbread cookies to the boil. It was the longest brew day known to mankind – about 17 hours! We had cookies stuck everywhere – in the pump, in the whirlpool and worst of all in the heat exchanger.” RUDIE ZANDER BUYS, HOMEBREWER “I did a Red Velvet Cake Ale that had an actual cake mix in the mash… It won the Worthogs Homebrewers Winter Beer Festival in 2018 and placed 8th in SANBC 2018.” CAMERON DOUBELL, ATLANTIC STORM “I did a strawberry energy pale ale, added crushed up regmakers for caffeine, guarana, taurine, strawberry juice and I even added a Red Bull into the boil. I didn't get any sleep after drinking one of these.” TIM FORSSMAN, HOMEBREWER “A Weiss with marula that I collected from near the Limpopo River in the mash bill. I screwed it up and it was off unfortunately. Always wanted to try it again but I haven't got around to it…” DIMEON VAN ROOYEN, HOMEBREWER A Cape gooseberry imperial saison, aged on Chardonnay-soaked oak chips. It ended up slightly tart and earthy. My wife approved and it also came first at one of the Wort Hogs monthly meetings.” Each issue we round up a bunch of brewers and ask them a burning question. This month: