RedRockers and welcome to our third Q&A session of #RedRockBeer101.
This time we focus around RedRock Beers and the brewery. Be sure to submit your Malt and Hops questions as we feature our brew master, Matt next!
Find the answers to all your questions below:
Question: If i use African passion hops , at what time do i put it in the boil for best aroma to come out and do i leave the hops in the fermenter or do i strain it of before pouring the boil into the fermenter?
Answer: The 2017 Southern Passion hop had a relatively high Alpha Acid percentage; between 11.7 – 12.3%. So you could use it for bittering … but in this case we would only use it in the second half of the boil, so some of the aroma stays. We, however like to use it as a whirlpool hop. if you don’t have a whirlpool, add it in the final 2 minutes of the boil for maximum aroma – which will be Passion Fruit (Granadilla) as well as Red Berries and Sweet Fruits, with a hint of Grapefruit. In the fermenter, we would dry hop after fermentation is complete – we drop from our final diacetyle rest temperature (normally 16C for lagers) to between 8 & 12C, and then dry hop at this point – to maximise oil extraction. After dry hopping, we would then do the final cooling to maturation temperature … in our case at -1C (for around 10 days).
Question: Do you guys produce beers and ales too?
Answer: We presume you mean Lagers and Ales – yes we do both. Our Rusty Trigger is a light Lager, and our Storm Rider is a Pilsener (which is also a form of lager) . Our Nine Inch Ale and Firebird IPA (an easy drinking session IPA in the English style) are both Ales. We then have a Crystal (Clear filtered) Weiss beer. The selection of beers, and their individual characters, are listed on our website.
Question: A detailed flavour pallet of each beer and what food it pairs well with?
Answer: we would recommend the Rusty Trigger Lager with Steaks and Burgers, The Pilsener with more fatty meat dishes (such as lamb chops) since the dryness of the beer cuts through the fat. We would recommend our Ale with pork dishes – it is delicious with barbecued ribs .. and also with meats that have been cured or smoked. We think the Weiss Beer is delicious with Chicken dishes, and the IPA (being quite bitter) is good with spicier or sweeter foods.
Question: If we plan on having the boys over, which beer will be best suited to out palates if we eating red meat on the braai?
Answer: Presuming a hot day around the braai, definitely a lager … Rusty Trigger is great with most things you will braai, but if you are doing lamb chops, try the Storm Rider. BY the way, the executive chef at Silverstar Casino recommends our Nine Inch Ale with Pork Ribs, especially smoked/barbecued ones … and if you make your own marinade, try reducing a few bottles of nine inch to concentrate the caramel flavours and then add this into your marinade.
Question: Craft beer has made many strides over the last few years, where do you see this heading?
Answer: We think Craft brewers will always keep pushing the boundaries in terms of hop flavours and aromas, but there are also some trends internationally back to highlighting the malt flavours. We also know of some very exiting work being done on yeast flavours and aromas. As a general trend, we think as craft breweries get bigger and bigger, there will be cost efficiencies, which should lead to reduced consumer pricing in the long run.
Question: Will you be opening up the brewery to the public in near future?
Answer: We do open up for special events and occasions – and in the new year, we may do more regular open-sessions for our fans…. Including brewery tours and tasting sessions. However, we are unlikely to ever open up as a “pub” per se, due to our location in Linbro Park.
Question: I notice a big move towards cans with regards to #craftbeer what are @redrockbeer thoughts on cans vs bottling and are you likely to go that way in future?
Answer: The USA industry has experienced a big move towards cans …. and the European industry is currently moving this way too. There is some movement toward canning here in South Africa, but for the moment this is not a priority for many in the craft industry. But this does remain on our radar as a future possibility.
Question: How do you come up with a recipe for each brew?
Answer: Our Master Brewer develops our recipes, in conjunction with our on-site brewing team, and in collaboration with our various suppliers across the world. A good beer is all about balancing the key flavours and accentuating specific ones; this is only possible with a thorough understanding of the ingredients, as well as how best to brew them to extract the desired flavour or aroma profiles.
Keep tuning back for more questions and answers. Session 4 will be released soon