Mortymoose's Weber & Buitebraai Offerings to the HO's Gods!

[MickeyD]

What chemicals?

You serious?

 

[Pooky]

You serious?

Yes!

 

[biometrics]

Weber ignited! Craft beer fully stocked. Working from home tomorrow

 

[fish_man]

@Fanie, HO smaaks your dough, she reckons it looks pretty good....

Fish_man, that beer may taste good boet, but the chemicals, the hangover....

It does not give me a hangover

 

[Mortymoose]

What chemicals?

As an avid beer appreciater for a few decades now, i have visited the following breweries in my short drunken lifetime...

1) mitchells waterfront
2) mitchells knysna
3) newlands sab
4) whk breweries , whk (state of the art compared to sab)
5) hansa breweries, swakop, now closed, but the best..

Added to this, I brewed my own beers for a number of years, but had to stop as it was seriously affecting my life...had friends passed out all over HO's lawn after 2x750ml....had to inject myself with painkillers in both legs due to gout caused by the ****....the list goes on,but on my many travels, i was informed by a chap at the sab place in newlands, that due to the huge demand for the product, a cettain something is added to speed the process up to 6weeks instead of three months...

Tis' all I know, but hold steadfast to this... Come to think of it, I still have mate working at SAB that was an appie with me back in the day...

It does not give me a hangover

You, my son are gifted, I use to drink the stuff way back in 1986 when I was but a street urchin on the dirty streets of Cape Town, it was our favourite, due to the higher kick content..

But, I ramble again, glad to be back in the land of the sand, weather awesome, compared to three feckin degrees in Malmsbury his morning..... Fire ignited, frozen meat defrosted, only 16 x440ml left...oh! Whoa betide me...

 

[Mortymoose]

I managed to get off my butt and have got the Weber on the go (indirect method) and a butterflied leg of lamb with a Moroccan rub lined up.

View attachment 143552

Where's the finished product then? Are you using a thermometer? 165-175f?

 

[biometrics]

i was informed by a chap at the sab place in newlands, that due to the huge demand for the product, a cettain something is added to speed the process up to 6weeks instead of three months...

The Mail & Guardian did an article about this 15 years ago. SAB use a fish byproduct to speed it up which they filter out at the end. Wonder if their old archives are online ...

 

[Spizz]

Where's the finished product then? Are you using a thermometer? 165-175f?

Bingo. Will leave this to sit for 15 minutes while I quaff a meaty red...

 

[Mortymoose]

The Mail & Guardian did an article about this 15 years ago. SAB use a fish byproduct to speed it up which they filter out at the end. Wonder if their old archives are online ...

My beer tour days were a good few years back, but I had first visited the Namibian breweries, fascinated me no end, love the whole process, hence when I visited SAB , newlands I was armed with a trove of info, ehat got me then, was how quickly they arrived at the final product...

For what it's worth, my all time favourite beer was WHk Export,



And strangely enough, yet another dead beer up there, but had a story, was the SAB



Slurrrrrrp! No raak ek dors!

 

[MickeyD]

Even Windhoek Light was acceptable!!! Blue/white can/label...

For some Sunday entertainment: http://mybroadband.co.za/vb/showthread.php/640178-paybackthemoney?p=13365874&viewfull=1#post13365874

 

[Spizz]

Nom nom nom. Perfecto...

 

[Mortymoose]

Bingo. Will leave this to sit for 15 minutes while I quaff a meaty red...

View attachment 143584

Tis' looking grand indeed, always irks me how a fairly large joint shrinks when cooked...

/as Chris Isaacs sings Baby Did A Bad Thing and the Moose hits bottle no.5, feeling invincible after 768km....

 

[Mortymoose]

Nom nom nom. Perfecto...

View attachment 143592

View attachment 143590

Heck Spizz , you outdid yourself, that looks spot on with the wee bit of pink, gonna have to try this out soon....very soon....what are you serving with it? Besides the booze then!

 

[Spizz]

Heck Spizz , you outdid yourself, that looks spot on with the wee bit of pink, gonna have to try this out soon....very soon....what are you serving with it? Besides the booze then!

Lol, here's the plate. Got some tzatziki to add that the missus is whipping up.

 

[faniebraai]

Nom nom nom. Perfecto...

/snip

this looks absolutely wonderful. sommer hungry again....

 

[faniebraai]

Lol, here's the plate. Got some tzatziki to add that the missus is whipping up.

/snip

holy schit, what happened? so much garden....

 

[biometrics]

/keeps on adding to the fire, will braai eventually ...

 

[pulling wire]

The Mail & Guardian did an article about this 15 years ago. SAB use a fish byproduct to speed it up which they filter out at the end. Wonder if their old archives are online ...

The fish product that you speak of does not speed up the brewing process. It is used to filter the yeast that is suspended in the beer. You see when brewing beer the yeast ferments your wort, turning the sugar in the barley into alcohol. This filtering process is done because the excess yeast can leave a yeast aftertaste in the beer. It can also give the beer a cloudy appearance. The fish swim bladder, isinglass, is used to filter the excess yeast.

Today uv light can also be used to filter the beer. http://www.surepureinc.com/1-sure_pure_science.html

 

[Pooky]

So I'm still not seeing any chemicals? :/

 

[Mortymoose]

MooseMansion, Namibia.... 16h44 namtime.... Chris rea wails away about god and his banana...... Somethi g or other,,,,,,, fire ablAze, burnt offerings on the way..