The school has its own pub with a deck which overlooks the Valley of a 1000 Hills. When the taps are open, itâs popular with locals, and the students pull the pints and serve customers as part of their course.
They also have to learn the grunt work like stacking palettes. âAnd cleaning, cleaning, cleaning.â
The school does beer and food pairings with the food they have devised and prepared themselves. âThey learn a new appreciation for complementary and contrasting flavours,â he says. âDurban is still very much a classic beer and burger culture, but take a dark strong Belgian brew and pair it with a dark chocolate dessert,â he says.
Personally, heâs not fussy when it comes to beer. âIâm even getting to enjoy those I didnât enjoy when I first started. Iâve warmed to wheat beer. Itâs an acquired taste,â he adds.
When Maarschalk took over the brewery two years ago, he inherited 18 different labels which heâs simplified to five.
âIâve developed my own recipes. And then itâs a tweak here and a tweak there. Itâs a trial and error thing. And you have to have broad shoulders. Not everyoneâs going to like your beer, but at least theyâre trying it.â
His advice to budding brewers? âBe careful,â he says, âYou might land up buying a chefâs school.â
For Shaun Standeaven of the Standeaven Brewery it all started while he was working on cruise ships. He had seen and enjoyed the beer culture overseas. âI came back to visit the family and was looking for opportunities. I could go back on the ships, but thereâs no place like South Africa.â
He initially started with a bakery supplying Durban restaurants and markets but was investigating the brewing scene. âIn 2012 I started brewing in my garage. Then I started making beers we enjoy, hoping others would enjoy them too. We launched at the Good Food and Wine Show, and we havenât looked back since them,â he says.
Today the brewery and its companion business The Gin Co have taken over a number of sheds at the family mushroom farm with a number of stills that can brew 2000 litres a time.
Besides the regular range, Standeaven likes to create limited edition brews. His most recent offering was a coconut and chocolate porter that was sold out at this monthâs Clarens Festival. âIt was a real crazy beer, but it sold out. In fact all our beers were well received. We only came back with one keg,â he says.
âEvery year for my birthday I make an unusual brew and invite my mates around. I like to keep my creativity alive. I am determined to have fun with what we do instead of pleasing corporates.â
Standeaven is passionate about the fact that his beers are organic, and they even grow their own yeast. He offers up a cup of locally grown hops to smell. âDid you know hops and dagga are sisters?â he asks.
Save the date: CraftFest is on April 29 at the Shongweni Farmers and Craft Market from 10am to 4pm. Tickets: R100 adults, prebooked, R50 Children 12-17. Children under 12 free. Book through Quicket at www.quicket.co.za. Tickets R120 at the gate. Like our Facebook at www.facebook.com/CraftFestIOS.]]>https://www.iol.co.za/ios/news/watch-brewers-share-a-passion-for-craft-beer-13985602" class="resultsource">Independent online (SA) 22 Mar 2018
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