Cape Town, South Africa
The history of the Old Cape Ale Brewing Company begins way back in 1977 when Terence Tegner, our Head Brewer and Partner, decided that none of the locally available beers were quite to his taste after sampling the many styles overseas in the UK and Germany. (It is reported that he spent a year in Germany and only got through 20% of the available tastes.) This was the impetus which spurred him into taking 6 months leave from his then employers and signing up with the Ringwood Brewery in Hampshire in the UK. Peter Austen, the head brewer and owner put Terence through a rigorous high pressure course of training and he came back to South Africa with a solid grounding and a competency certificate. Having the ability without the tools doesn't help so he then proceeded to build a small brewery (1 bbl) on his brothers farm near Vereeniging in the then Transvaal. this was such a success that he then marketed the whole concept and not only produced fine beers, but practical turn-key breweries as well. this went well but Terence's core dream of owning and running a commercial brewery was yet to come. A few years as brewer/manager of St James brewery in Ophirton, Johannesburg (now Gauteng-a-leng) only served to enhance that desire and so in 1997 he decided to come clean and stop brewing illegally, and moved to Cape Town with his brewing plant. In partnership with Ian Wheatcroft, a friend of many years, the Old Cape Ale Brewing Company was registered in the suburb of Ottery. The premises turned out to be unsuitable and at the end of the lease in May 2000 the brewery moved to Kommetjie in the South Peninsula. The new brewery location proved to be the right place and the production stepped up considerably and Titus Khumalo. was employed to be trained as
second brewer.
All our beers are totally additive free and as it is a "LIVE" beer it will keep for at least three months. (Even longer if refrigerated), with subtle, pleasant changes in the taste spectrum becoming evident over time. In order to retain all the natural flavour we do not filter the product and as a consequence, a slight sediment may form. This is perfectly natural and in fact, quite healthy (rich in Vitamin B).
If you prefer the natural taste of a handcrafted product at your table then these are your beers.
Cream Ale is a light, refreshing, crisp ale based on an early recipe for "California Cream Ale". A typical early American beer which was widely available in the California area during the gold rush years. We have changed it slightly to conform to the South African taste by combining Corn with barley malt to create that light, crisp taste we are used to but we created a much fuller taste spectrum. The ideal accompaniment to the braai or just as a thirst quencher. A session drink. If this beer is stored for any length of time it develops a dryness which improves the already pleasant taste.
Alcohol: Approximately 5% V/V
Colour : Pale cream /Amber
Nut Ale is an all malt beer with an elevated bitterness level. The nuttiness comes from the "Crystal" malt which we add to give it a darker colour and a rich flavour spectrum. This recipe is based on what would have been available in Cape Town in the early years of the Dutch East India Company for supply to the passing ships. Ale was considered a great preventative measure against the dreaded "Scurvy". The high hopping level was, in those days, necessary to make the product last for lengthy periods at sea and those of us who like a bitter beer appreciate the taste and enjoy the beer long before it’s preservative qualities are called upon (never around long enough).
Alcohol: Approximately 4.5% V/V
Colour: Dark Amber
The origins of Porter will be a long debated subject and there are several theories. The one we like best is that the baggage porters on the railway stations in England made this their favourite tipple and hence the name. True porter has not been made for nearly a hundred years and very few, if any, person is still alive who can truly remember the original taste. Our recipe is based on research done in England and using modern materials. It is an all malt beer with moderate bitterness levels and a dark copper colour without being black like a stout. In fact, the name stout was derived from a rather strong, black porter called "Stout Porter". Porter is a rich, full flavoured beer without the slightly acidic taste of stout. What it does have is a complex coffee/nutty flavour which devotees love, derived from the crystal/chocolate malt combination. This is the only Porter produced in South Africa and is available only in Cape Town and surrounds.
A drink for that evening of friendly chatter around the fire or in front of the TV.
Alcohol: Approximately 4.2% V/V
Colour: Dark Copper/Brown
Kronen Lager is a refreshing, crisp, slightly dry, single malt lager, brewed to the Rheinheitsgebot standards. It is a typical standard lager with malty overtones and low bitterness. The ideal accompaniment to a braai or just as a thirst quencher. A session drink
Alcohol: Approximately 4% V/V
Colour : Amber
Training is offered at The Old Cape Ale Brewing Centre for aspiring brewers, whether involved in the industry or privately. We run a one week intensive training course culminating in a sit down examination and, a passing score will earn you an impressive certificate. The course involves brewing a batch under the brewmaster's supervision at one of our brewing plants in Cape Town. Everything is covered from "Barley Quality" through to "bottling and Tasting". An extra day can be spent on practical bottling, if requested. A full set of notes is provided.
Some of our previous students came from:
Cost: ZAR 5,000.00 (includes daily meal and sundry beer and accomodation).
Hi all
The first 2004 Tegbrew Brewers training course will take place in Capetown from 23 to 28 February 2004 inclusive. One full day will be spent in a hands on brewing exercise at a commercial brewery. There will be a written test at the end and a certificate issued. The sylabus that we follow is the same as that required by the Institute of Brewing in London for their basic brewing certificate and is a great preparation for obtaining that international qualification. We will cover materials, hygiene, yeast management, plant usage and basic engineering, refrigeration, finishing and packaging. Obviously we cannot delve too deeply into each subject as the course is compressing a lot of information into a few days, but the overall knowledge necessary will be given. Further courses in yeast management and lab procedures and various other subjects will be offered later this year.
The cost is ZAR 5,000.00 all inclusive. This includes all course notes andmaterials, B&B accomodation and a lunch each day with the odd beer or two.
To secure your position on this course we require a deposit of ZAR2,500.00 paid into our account as detailed below and the balance is paid cash on registration at the start of the course.
Bank P.W.Tegner
ABSA Bank account number:10049648 Savings.
Fish Hoek Branch.
I look forward to hearing from you
Terence Tegner
Classes comprise a maximum of 6 delegates.
ADVANCED YEAST CULTURING COURSE
An occasional intensive, advanced course is offered in the culturing and maintaining of a yeast bank. Practical microscopy and culture techniques are all part of this 3 day offering.
CORRESPONDENCE / E-MAIL COURSE.
A correspondence course is offered by either snail-mail or E-mail. It comprises the syllabus of the full time course spread over 12 modules:
E-mail interaction and questions are encouraged at all times with an additional weekly Chat-room for students.
Cost: R 300.00 + VAT per module.
Street address
67 First CrescentFishoek,
Cape Town,
South Africa
Email address
Fishoek
7975
South Africa
Office phone and fax number
