OnTap Magazine

MEET A HOMEBREWER Puleng brewed commercially at Maluti Mountain Breweries after obtaining her degree in Microbiology and Food Science from the University of Free State. But her journey started years earlier. Currently working as a technical brewing assistant at the Central University of Technology (CUT), after a stint as a member of the award-winning Intervarsity team, she has refocused her passion to homebrewing as a member of the Free State Fermenters. PULENG ZACHARIA OT: When and why did you start homebrewing? PZ: In 2006 to satisfy my academic curiosity about the fascinating world of fermentation. OT: What’s the best beer you ever made? PZ: An Irish Red Ale in 2022. It was the first all-grain recipe I did and it came out pretty well. The Free State homebrewers loved it! More recently, a Schwarzbier, inspired by Clockwork Brewhouse’s, as well as a wild-fermented Gueuze. OT: What is your biggest brewing disaster? PZ: I put grain in the Dema-Craft without the grain basket. Of course, the pump got clogged, I had to scoop out the grain with a sieve and the temperature probe began malfunctioning. The resulting beer was hazy like nothing you’ve ever seen, but luckily it was an American Wheat Beer, so clarity wasn’t my intention. OT: Describe your system in a sentence. PZ: A Dema-Craft brewhouse with plastic fermenters. OT: Do youhave any brewday quirks or traditions? PZ: I put the phone on silent and enjoy the process… I love every single step, including the waiting and cleaning… Its therapeutic! OT: What would be your ultimate clone? PZ: Afro-Caribean’s Pucker (Sour IPA) or a La Trappe Dubbel. OT: What is your main homebrewing goal? PZ: To make the best strong ales and German-style beers I can. I find their flavour complexity to be quite fascinating. Obviously, I would also like to win more awards. ontapmag.co.za | Spring 2024 | 57