Beer from the middle ages
By Christopher Owuor, November 23, 2019Nailantei Norari
Yasigi Alehouse is known for its modern twist on local traditional brews. In their last tasting at iHub, there were six different variants, ranging from sweet to sour.
Andrew, the master brewer for Yasigi Alehouse, uses a process he calls spontaneous brewing.
He goes against the traditional beer recipes of barley, malt, water, yeast and hops, and instead uses other sources such as berries, fruits, vegetables and tamarinds as a base, the carbohydrate being fermented into alcohol.
He also uses natural sources of yeast like pineapples rather than commercial yeast. Lastly, for taste, he uses ginger, thyme and other herbs to replace the hoppy taste.
My favourites of the ales, which for me are a welcome middle ground between craft beer and traditional brew muratina, were tamarind, pumpkin and chocolate.
For the ales, the first notes are from the brew’s variant name, which ebbs into softer sweet or sour notes with an even milder aftertaste of alcohol.
It’s safe to safe to say I couldn’t be readier for the next tasting, which we’ll update right here in our events section. Feel free to join me to experience the great brews yourself!