GETTING TO KNOW OUR BEER
Brewing great-tasting beer of the highest quality is our passion. It is the start and the end of who we are and we are proud & privileged to have some of the most talented and experienced brewers in South Africa, ensuring that only the finest beer is enjoyed from every expertly crafted keg, can or bottle. Jointly, our brewers at Newlands Brewery have more than 150 years of brewing experience. Read all about them in THE BREW CREW section.
PATIENCE IS A VIRTUE
Brewing our beers requires patience and care with a standard brewing time of around 3 weeks, which covers the brewing processes of mashing, fermentation and maturation.
INSIDE OUR BEERS
At Newlands Brewery (and at The South African Breweries Limited) we do not brew with additives. Stated on our labels we brew using only water, malt, maize, and hops – which is pulled together through the action of brewer's yeast, which is not included as an ingredient on the label as it is removed during the process of filtration.
The barley, maize and hops that we use for brewing are certified as non-GMO, which means that they are not genetically modified in any way. We pay a handsome premium for this privilege!
We are blessed at Newlands Brewery to own (for more than a 150 years already!) the rights to two fresh water springs, the Newlands Spring and the Kommetjie Spring, which we draw upon for the brewing of our award-winning beers.
At Newlands Brewery (and at The South African Breweries Limited), we use maize syrup and raw maize grits (for Peroni). This syrup is made to the correct sugar spectrum required for the beer being brewed. In this process the maize is de-germed, soaked and then milled to form a maize starch slurry, similar to cooking pap on the stove. Enzymes, which are biological catalysts, are then used to break down the maize starches to simple sugars (in the same processes that the natural Malt enzymes break down the starch in the barley to produce fermentable sugar in the brewing process). It is these sugars that the yeast converts to alcohol, CO2 and beer flavour during fermentation.
There are no additives or preservatives added to any of our brands.
Beer is naturally carbonated at the end of fermentation, with CO2 and alcohol being the main byproducts of fermentation. The amount of CO2 that remains in the beer however differs from brand to brand depending on the amount of sugar fermented and alcohol produced, but is normally lower than the requisite levels that we see in packaged product. During the active fermentation process excess CO2 is vented from the fermenting vessel, collected and purified to exceptionally high standards to remove some of the beer flavours that may be present. This recovered CO2 is then used to "dust" the filtered beer to achieve the levels for specific beer specifications. Because brewing is a natural biological process, the levels of CO2 remaining in the beer at the end of fermentation may vary slightly and by adding the brewery-recovered pure CO2, it allows us to produce a consistent product all the time, with the correct level of carbonation.
AND WHEN WE'RE DONE?
Used or "spent hops" as they are known are removed from the wort during the whirlpool clarification stage of the brewhouse. The spent hops are collected and added to the spent grains, which are the malt husks left behind in the lautertun, and sold off to local cattle farmers as feed, as it is a rich source of roughage and nutrition.