Brewing a beer culture

2016-09-28 15:05
Celebrating their beer brewing achievement are, from left, SAB Trade Brewer at Newlands Brewery, Denis da Silva and Petr Vesely, SAB Chief Brewer (far right) with winning UCT winning team members Cath Edward, Alex Opitz, Bronwyn White and Rob Huddy.

Celebrating their beer brewing achievement are, from left, SAB Trade Brewer at Newlands Brewery, Denis da Silva and Petr Vesely, SAB Chief Brewer (far right) with winning UCT winning team members Cath Edward, Alex Opitz, Bronwyn White and Rob Huddy.

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The University of Cape Town is renowned as a bastion of learning across the globe, but it also has an accolade for ... brewing the best beer.

It has maintained its reign as SAB Intervarsity Beer Brewing Champion for the second consecutive year. Their win was announced during the competition’s 9th annual awards presentation in Johannesburg recently.

While the concept of the intervarsity brewing challenge was started in 2003, the first official SAB Intervarsity Beer Brewing Challenge was initiated in 2006 as a means of encouraging responsible beer appreciation among students and to introduce prospective SAB employees to the business. In addition to this, SAB uses the initiative to help create a beer culture in South Africa.

SAB has helped fund, along with the South African Stainless Steel Development Association (SASSDA), the construction of micro-breweries at several leading universities across South Africa. These micro-breweries serve as valuable teaching aids for students involved in microbiology, chemical technology and engineering programmes.

Competing against 14 other tertiary institutions, UCT’s Dunkel Breaking My Heart claimed the top honour of Castle Lager Best Bru Award, a title they claimed in 2012 and 2015.
The university also took first place in three other categories – Carling Black Label Best Lager, Redds Best Cider and Castle Milk Stout Best Winter Warmer.
The team’s winning brew was noted by judges as having a “simple style with a clean lager flavour and the correct balance of hops” while using “good brewing procedures for a style that requires precision”.

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