Brew Tour at Black Horse Estate

Tour our brewery & Distillery at Black Horse and experience first hand how real craft beer is made fresh daily. The tour includes a complimentary pint of beer and a souvenir logo pint glass! Please call ahead for availability, but in general tours are held on the hour Saturday: 2:00 pm to 5:00 pm. Maximum group size of twelve, so call for availability.

Please call for group sizes and times outside of these parameters! We’re happy to accommodate special groups anytime with advance notice!

Cost: R100/person includes a complimentary house beer and a Black Horse souvenir logo glass.

Call 082 453 5295 for reservations.


 

The Art of Black Horse Beer, from start to finish.

All our beers are handcrafted by our brewmaster Nuschka Botha and his assistant brewers on a regular basis on the premises of our brewery at Black Horse Estate in the Seeskeoihoek Valley outside Magaliesburg.

Black Horse Brewery operates a 20 000 litre brewing system. Our brewhouse consists of a combination mash/boil kettle, lauter tun, hot liquor tank, cold liquor tank, three 10bbl fermenters, one 20bbl fermenter, and one 40bbl fermenter. In addition, the brewery contains water purification equipment, 40bbl brite tank, and canning line.


 

   

Stage 1 – Milling the Grains

Our brewers’ day begins early in the morning with the milling of the grains. Each sack contains 50 to 55 pounds of malted barley.

Tampa Bay Brewing Company typically uses 600 to 800 pounds of grain for each 310-gallon batch of brew. Our malted barley comes from the U.S., Britain, Germany and Belgium.

 

 
   

Stage 2 – Into the Mash Tun

As the grains are being carried by auger to the mash tun, the brewers check that the desired combination of water and grain is achieved.

The Tampa Bay Brewing Company brewhouse was designed by the Criveller Company.

 
   

Stage 2 – Into the Mash Tun

As the grains are being carried by auger to the mash tun, the brewers check that the desired combination of water and grain is achieved.

The Tampa Bay Brewing Company brewhouse was designed by the Criveller Company.

 
   

Stage 4 – Mixing

The interior of the stainless steel mash/boil vessel. The mash is regulated in temperature by steam jackets and mixed by mash paddles. Note the oatmeal-like consistency of the mash.

 
   

Stage 5 – Filtering

When the mash is complete, it is transferred in its entirety to the lauter tun, where the sweet liquid wort will be filtered from the grains utilizing a sprinkler-type system. Brewmaster John inspects the mash tun for cleanliness. This vessel will be used to boil the sweet wort once extracted from the lauter tun.

 
   

Stage 6 – Add the Hops

A typical Tampa Bay Brewing Company boil lasts for 90 minutes. During this time, the brewers weigh out pelletized hops. Combinations of hops sourced from around the world are used for bittering, flavoring and aromatic qualities.

 
   

Stage 7 – Boil

Time and temperature are monitored to assure a vigorous boil that will maximize the extraction of hop oils. Brewmaster John performs the time-honored tradition of shoveling the spent grains from the lauter tun. These grains are provided to a local farmer for animal feed!

 
   

Stage 8 – Sanitizing

Near the boil’s end, brewers complete a sanitizing regime on the fermenter and heat exchanger. The brewhouse contains three different sizes of fermenters that are used depending on the size of the batch being brewed.

 
   

Stage 9 – Sniff Test

Brewmaster John enjoys the aroma of a fine wort… IPA perhaps? A system of hoses and pumps push the wort to the fermenters.

 
 

Stage 10 – Fermentation

Tampa Bay Brewing Company brewers pitch 3-5 gallons of yeast into each brew. Just before the wort is cooled and transferred, the yeast is pitched into a freshly sanitized fermenter.

 
   

Stage 11 – Test

After the wort is transferred, a hydrometer sample is taken from the vessel. This hydrometer sample provides a gravity reading that can help determine how efficient the brewing process has been. At the end of fermentation, it will be used to determine alcohol content after fermentation.

 
 

Stage 12 – Enjoy

A couple week later, the Brewmaster enjoys the fruits of his labor!