OnTap Magazine

T H E U L T I M A T E S A F A R I Michael’s time in Sudan was marked by what he calls “enforced sobriety”, with only Amstel Zero and Bavaria 0.0 available to quench the desert thirst. Traditional beverages also counted towards the EFDB title. There was “banana wine” to sample in Rwanda, while in Zambia, Michael stepped up and ordered a large chibuku (sorghum beer) in a rural shebeen. Michael fondly remembers seeing the chibuku tanker travelling through Zambian villages, stopping periodically as locals rushed over to fill their buckets with the opaque, low-ABV brew. It wasn’t the only notable form of beer transport the Tour d’Afrique riders spotted. Michael was quite taken by local cyclists, often seen delivering beer on two wheels. “From Kenya to Zambia, you always passed – or were passed by – beer being transported on a bicycle, each bike transporting at least six crates of beer,” he says, the memory making him smile. “My admiration goes out to Africa’s unsung Beer Transport Riders, without whom many an isolated village would go thirsty.” One thing that was not often spotted was craft beer. The group sadly had to skip their stint through Ethiopia – home to a well-reviewed brewpub – due to civil unrest at the time, and their ride didn’t take them to the microbreweries of Nairobi. In Rwanda, Michael did discover Virunga Gold, a “crafty” beer brewed by Unibra. Their website describes the brew as “the only true artisanal craft beer brand in Rwanda… for the connoisseurs of beer.” Reviews on RateBeer are not quite so complimentary. Michael later learned that a microbrewery was in progress at Victoria Falls, the recently opened River Brewing Company. And as craft beer continues to grow, the landscape of beer across the continent will continue to change, creating something of a conundrum if Michael wants to retain his crown as the only rider to achieve EFDB. I can only imagine that Judith will be holding her breath when she opens her birthday emails this year. To read more about Michael’s epic trans- African adventure and for photos of every one of the 74 beers he sampled, check out his blog at treloarherald.blogspot.co.za . ON THE HOP J ason Goliath is one of the three Goliaths we see on the comedy circuit. He and his ‘family’ team have made the transition rather quickly, from performers to comedy club owners and managers. He is a huge presence both in stature and personality. When I met him at the Goliath Comedy club in Melrose Arch it was evident that this is a busy man. We only had a few seconds to chat as after a few sips a film crew arrived to interview him for the Morning Show, a new breakfast show on eTV. He’s the new anchor, so I'd have to settle for a one-beer chat. Nevertheless we ploughed through a very chilled La Trappe Trappist Blond (6.5%), while he ended up asking me questions about the beer. DL: How many craft beers do you have on the menu? JG: Well we wanted to have Davebrew but you never contacted us. Then these guys arrived with La Trappe. At first I said nobody will pay that much for a beer! But man... when you taste it! YOH! They love the experience. A bespoke glass especially designed for the beer, a coaster on the base to trap moisture and when people began to come in and David meets a Goliath specifically order 'Ale Trappe' I didn’t look back. I’m also not even sure how much it costs? (He shouts at the other Goliath Nic) ‘how much? Sixty bucks!’ Wow that’s how much they like it. And it’s our top selling craft beer so we are not arguing with the craft people, they love the beer. And we will continue to serve it until you get your act together Dave. DL: What is this DePoes? JG: That’s you because you didn’t call us to sell us your beer? (Laughs). No seriously we have ventured into the craft side of our menu and at the moment La Trappe and DePoes are selling well. We’re happy. DL: Do you know anything about the Trappist way of brewing? JG: I have no idea. Are you going to tell me? DL: I think it’s brewed using ancient recipes from Monks in an Abbey? Unique ales brewed with patience, passion and traditional craftsmanship according to secret recipes of the Trappists. JG: Jussie Dave you can talk kak hey? Are you serious? Maybe that’s why it’s R60? But listen... I have to go and be famous now. Enjoy the beer... And that’s what it’s like having a pint with a famous person! DAVE A PINT WITH Donovan, Nic, Kate and Jason - The Goliaths 42 | Winter 2018 | ontapmag.co.za