Fizzing with a cuppa 'tea beer'

Extracts from the rooibos tea leaf were the secret ingredient that saw a student's brew take top honours at the seventh annual SA Breweries Intervarsity Beer Brewing Challenge this weekend.

Terence Keeling, a fourth-year BTech student at Cape Peninsula University of Technology and team captain, said his innovative recipe came about after two failures.

"I wanted to see if we could make a healthy beer with plenty of antioxidants. There is a lot of rooibos growing in our province. It was a natural decision.

"People who love rooibos may find it appealing," said Keeling.

The team, comprising Keeling, fellow food technology students Arshad Parker, Ryan Morkel, Heinrich Meyer, a German exchange student, and their lecturer, Tony Obilana, were named the challenge's overall winner for their unique lager at the weekend.

Tea leaves added during fermentation brought about the perfect taste and colour for the beer, Keeling said.

Head judge Chris Roth, of Worthog Brewers, called it a "perfect blend of hops and rooibos. The ingredients are unique to the local beer brewing industry."

Rooibru - a combination of rooibos and "bru" - has already proved popular with friends.

Keeling, who was silent on the exact details of his recipe, intends to take his beer-brewing knowhow to other brewery competitions.

Other category winners included the University of Limpopo for its Ich Weiss brew and the University of Cape Town's Intang apple cider.

The Hansa "Beeg Dreamer" best label category was won by the University of the Free State.