Microbrewed Adventures - Charles Papazian [90]
Cuba’s brewing heritage is proudly evident in the spectacularly grandiose outdoor tropical beer garden at Havana’s Tropical Brewery and on display at the brewery museum. There, in a corner of the museum, remain likely the only artifacts of Cuba’s best-kept beer secrets: bottles and labels of past Vienna lagers, bock beer, Munich dark and crystal (malt) lagers. They are there as a quiet testament, day and night, year after year, hardly noted by the inside world and noted not at all by the outside world. Seeing is feeling, and one knows immediately that Cuba had a rich brewing heritage in years past. What were these beers? I can only imagine. My hosts knew little about these lagers, yet hinted that there may still be some old-timers on the island with long memories.
Yes, there is beer in Cuba. Tropical, Polar, Tinima, Mayabe, Modelo and Hatuey light lagers can be found easily with American dollars and with difficulty otherwise. They are brewed with pride by brewers who know very little about the international brewing community. Their desire for quality and improvement qualifies them for acceptance into this community.
* * *
VIENNA-STYLE OURO DE HABANERA (HAVANA GOLD)
I imagine a great beer and have thirsted for something other than a characterless light lager. I dreamed: What if I were asked to brew a beer for a Cuban microbrewery? What might it be? This is my answer: a German-influenced full-malt-flavored golden lager with added corn to freshen up the body and increase drinkability. Hop flavor and character are essential. This recipe can be found in About the Recipes.
* * *
The brewery personnel were eager to learn of the beer industry beyond their borders. They noted that my visit to Cuba was the very first contact Cubans had had with the American brewing industry in 35 years.
I am fascinated by the possibility that someday once again bock, Vienna-and Munich-style lagers could be reintroduced to a land where beer is no stranger. But for now, if you yearn for a Cuban lager you would be more satisfied wistfully enjoying rum poured over ice, crushed mint leaves, lime juice and sugar.
CHAPTER 11
African Safaris
A CASTLE GOLDEN PILSENER, please.”
I am on my first of several African journeys. It is 1995. I am on a train, comfortable, relaxed and with a cold beer in hand. The landscape slithers by, highlighted by the glow of the setting sun. The steam engine chugs ahead, leading us around another horseshoe bend. Two minutes earlier I had watched the sun balance itself on the horizon. Now, I am viewing the rising full moon. I open the window wider, taking a deep breath and another long draw of beer. A baboon glances at me from the dry grasses along the railroad sidings. Sucking the foam off my mustache, I begin to recount the experiences of the past few days, and in particular…
The Zimbabwe Zephyr and the Beer Gardens of Bulawayo
Hari Yemadzisahwira
DURING THE NIGHT the train’s frequent stops distracted me. During the overnight journey northward, people were continuously getting off and on in the middle of nowhere. Vehicles were not waiting at any of these stations; only people, donkeys, two-wheeled carts and the glowing embers of small fires comforting the stillness along the tracks. The full moon contributed to the mysteries beyond, throwing shadows that silhouetted trees dotting the landscape. I knew there were small villages out there beyond. In these villages I was sure people brewed beer. I was certain of that.
Riding the “Zimbabwe Zephyr”
As the train silently pulled away I could hear people chatter in Shonna and Ndeble among bits of English. Yes, there was beer out there, because there were people. I felt a very strong urge to get off at one of the next stops with my one small bag of belongings and encounter the unknown of the African night. I took another sip