Africa's Microbreweries

VOA on Fred Van Der Merwe's micro-brewing techniques:

His ingredients are steamed in “mash tanks” and then pumped into big copper kettles, where it’s stored for a few hours “to get the concentration right.” Then, it’s channeled into tanks, where yeast is added. The blend is allowed to ferment for a week, after which the beer has its required “kick” – namely a healthy percentage of alcohol. The brew’s then pumped into “conditioning tanks,” where gas is added. Van Der Merwe’s beer is now ready to be put into kegs to be served from the tap to thirsty customers or bottled for transport elsewhere...[continue reading]