After arriving in South Africa we quickly got bored of all the mainly bottom fermented beers available in the shops.
We were looking for a beer that could really quench your thirst, especially on a long and hot summer day. For us the best beer for this purpose is half a liter of Weizen – the first beer we brewed in 2009.
Luckily our first Weizen turned out to be very drinkable, but the small batch of only 15 litres did not last long. So we had to brew again. After several batches of Weizen the ‘experimental’ phase began and soon our reason for brewing became ‘adding variety’.
There are so many different varieties of beer that there is a beer for everyone and for any occasion in our opinion.
We decided from the very beginning to honour our German roots by brewing all our beers according to the German Reinheitsgebot from 1516. The Reinheitsgebot is an ancient German law permitting only the use of malt, hops, water (and yeast) to brew beer.
Zebonkey ‘POSEIDON’ is brewed with up to 15% sea salt water. This recipe was the winner of a South African brewing competition in 2013. The Poseidon has a soft and mineral taste. Therefore it compliments any fish dish.
Zebonkey ‘SCHWARZ WEIZEN’ translating to “black wheat” is a wheat beer brewed with more than 50% wheat malt. The roasted malt used to brew this beer gives it a black colour and a malty and roasted taste.
Zebonkey ‘SMOKEY’ is brewed by using malted wheat, which we smoke ourselves with buchu (a local herb). This procedure gives the beer a smokey character and makes it a perfect beer for any grilled meat or biltong (a South African delicacy which is meat salted and dried in strips).
Zebonkey ‘WEIZEN’ is a Bavarian style beer. More than 60% of the malt used to brew this beer is wheat, imported from Germany, giving this beer a soft fruity aroma with a mild bitterness and a creamy aftertaste.