OnTap Magazine

Brauhaus Afrika Ur-Bock (6.3%) The latest release from the North West brewpub is a rich and malty German-style bock – a classic winter brew. Get it on tap at the brewery or in 330ml cans from their online store. Jump Brewing West Coast Guru IPA (5.6% ABV) The latest release from gypsy brewery Jump Brewing is the first brewed at Robertson’s Saggy Stone. It’s an old-school West Coast IPA with a solid, smooth balanced bitterness, with pine, resin, dank, and citrus aromas. “The whole concept behind it is to get back to what made everyone fall in love with the IPA in the first place,” says Jump’s Murray Middleton. Featherstone Festival Ale (4.5% ABV) The official beer of Grahamstown’s National Arts Festival is actually a lager, but organisers decided to retain the beer’s name from previous years. The German festbier will be available at the annual festival, happening from 23 June to 3 July. Shackleton Belgian Dubbel (7.7% ABV) When this beer was released earlier this autumn, it sold out the same day so act fast if you want to grab a can or six. Also back by popular demand is Shackleton’s Cocoa Oatmeal Stout – a great winter warmer. Order from the brewery’s online store. The Kennel Doggy Style IPAs Always coming up with something new, Kennel’s latest release is actually two beers – that could become three. The range includes two 5% ABV IPAs – the juicy East Coast version at 25 IBUs and a crisper, drier West Coast variant measuring 50 IBUs. “Drink one at a time or combine them to make your own IPA”, the label suggests. Happy blending! NEW BREWS THE 400 BREWING COMPANY HYDRA AMERICAN AMBER ALE Nuts & bolts Batch Size: 20 litres Boil Time: 60 min Effic ency: 75% Target OG: 1.054 Target FG: 1.010 Target ABV: 5.8% Target IBUs: 31 Mash ingredients 3.81 kg American pale ale malt 0.50 kg American caramel/crystal 60L 0.21 kg Melanoidin malt 0.21 kg American caramel/crystal 15L 0.03 kg American black malt Boil ingredients 25 g Cascade [7% AA] @ 30 min 25 g Cascade [7% AA] @ 10 min 25 g Cascade [7% AA] @ 5 min Brewer tips Mash in at 65°C and hold for 60 minutes. Ferment at 18°C with a neutral ale yeast like Fermentis - Safale US-05.