Around the World in 14 days to the Kapiti Food Fair

[Herman van Kradenburg]

I've just returned from a whirlwind around the world trip in 14 days: taking in 2 days in San Francisco, a stopover in Frankfurt, 6 days in Ireland, another stopover in Frankfurt, 3 days in Tokyo.

The question that springs to mind immediately, is how many regional beers you can fit in in a fortnight of perpetual jetlag. Seeing as it was my first vist to the US, I was obliged to sample a Budweiser at point of origin. While it quenched my thirst, my impression that it does not travel well (either to NZ or South Africa, where I hail from) was essentially dashed. The unremarkable qualities remained the same, even in the US.

What was infinitely more pleasing, was the locally brewed Anchor Steam. San Francisco's famous Anchor Steam is considered a classic of American brewing tradition (since 1896), is virtually handmade, with an exceptional respect for the ancient art of brewing. The deep amber color, thick creamy head, and rich flavor all testify to the traditional brewing methods. Anchor Steam claims to be unique, as their brewing process has evolved over many decades and is unlike any other in the world.

Anchor Steam derives its unusual name from the 19th century when "steam" seems to have been a nickname for beer brewed on the West Coast of America under primitive conditions and without ice. The brewing methods of those days are a mystery and, although there are many theories, no one can say with certainty why the word "steam" came to be associated with beer. For many decades Anchor alone still uses this quaint name for its unique beer. In modern times, "Steam" has become a trademark of Anchor Brewing. I sampled this in a Mexican restaurant with a steak and green cheese enchilada. Try this combination if you ever get to San Francisco.

I'd tend to rewrite the words of the song: No longer: "If you're going to San Francisco, be sure to wear some flowers in your hair" to "be sure to have an Anchor (Steam) Beer"

Frankfurt brought some Pils and Lager, Ireland Killkenny, Murphys and of course, Guiness. Japan had Kirin and Sapporo, and an introduction to the various ways of having Sake and an item new to me, Sochu. But more of this later.

For the Moment I'm furiously preparing for the Kapiti Food Fair. Neil Miller will be doing a tasting workshop. On show will be
 Tuatara Helles
 Croucher “The Hef”
 Epic Pale Ale
 Tuatara Ardennes

Monteiths are also now on board, as is Tuatara. I'll have Namibian Breweries' produce available on the day: Windhoek Range (Urbok, Lager, Light), KWV 10 year old brandy, Savanna Cider, and a host of international premier beers.
If you've never sampled an Urbok Saturday's your chance!