More and more people want to be reassured that goods are locally and honestly made resulting in a high quality product that counters the mediocrity of mass produced goods.
In line with the above we strive to brew Anvil Ale beers as artisanal beers in the true sense of the word. No push button “turnkey systems” are employed, but rather a lot of sweat and physical activity goes into the creation of our “babies”.
Water sourced from the Sub-Alpine springs located in the Steenkampsberg range to the north of Dullstroom, is used as nature gives it to us and is not altered by adding any minerals or chemicals. In this way our beers can be differentiated from the next brewery although we may brew the same style.
We keep a low profile but deliver high on quality.
Styled on a Kolsch that has been brewed in the German town of Colonge since the 17th century. The perfect beer to statisfy the South African taste for a crisp refreshing drink. Fermenting the beer at ale temperatures (relatively warm 20-23C) with a wheat-style yeast results in a gentle fruitiness being imparted to the beer. The locally developed hop we use for this beer enhances this by adding a passion fruit aroma.
A copper-to-red coloured English ale, a style originating from the Burton area. The late addition of imported Goldings hops gives this ale an aromatic floral hop character that is combined with mild fruitiness. A lingering spicy hop character on the back of the tongue, balanced by the malty fullness on the front of the palate. This is combined with fruity esters from the English yeast strain. Judged as the best pale ale at the 2011 SA National Home Brewing competition.
Black Anvil is an Oatmeal Stout. The combination of four local and imported malts plus a good dose of oats bestows an intricacy to this beer. Smooth as silk, the easy drinkability of this beer belies the complexity of aromas and tastes. The deep garnet to ruby colour is derived from the imported dark malts used.
Characterised by an underlying roasted coffee, dark chocolaty taste, the fleeting wafer biscuit impression combines with the silkiness of the oats to give a richness of flavour with a medium-sweet palate.
We have adapted the centuries-old Belgian Wit style to include the naartjie (tangerine) peel instead of the Curacao orange peel as part of our spice addition.
Spice aroma dominate over hops and the addition of raw unmalted wheat leads to a haze, giving raise to the name “witbier”.
A light bodied beer, slightly sweet and tart at the same time, combining the smoothness of oats to make this among the most refreshing and complex beers. If you dry hop your glass of beer with some Buchu leaves, the aroma and taste changes to an uber-refreshing minty/camphor character.
Biere d’ Saison
Traditionally brewed to quench the thirst of farm workers in Belgium during the hot summer months.
The specific yeast used for this beer, has a peculiarity in that is takes off like a rocket but slows down ¾ through the fermentation. The fermentors have to be heated to unheard of temperatures (25-32C) for the beer to complete the fermentation process. After completion the beer is conditioned hot (25C) for about a week before being released for consumption.
A deep inhale will bring out notes of tropical fruit, lime and honey with similar aromas following as you sip. Your first impression might be of sweet beer, but as you savour and swallow a bone dry finish takes over, with a lingering finish of pink grapefruit. A medium bodied beer with a goldish colour tinged with lime green.
We offer free tastings and discussion of the beers on tap. This normally includes at least three beers with a forth guest beer or seasonal variety when available. We only do tours during the Dullstroom annual Christmas in July winter festival.
Our pub is open:
- Monday, Wednesday, Thursday and Sunday from 08H00 - 16H00 (closed on Tuesday)
- Friday and Saturday from 08h00 - 17h00.
Theo de Beer
Cell: 073 168 6603
Telephone: 013 254 0197
Fax: 086 545 3167
Facebook page: Anvil Ale House & Brewpub