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083 304 0197 Patrick

076 495 5324 Andries

Our Address

93 Olga Kirsch St, Mullerstuine AH, Vanderbijlpark, 1911

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Welcome to the De Garve Brewery

De Garve Brewery is the first micro-brewery established in Vanderbijlpark in the Vaal Triangle. This brewery is a family owned business where Patrick does the brewing and sales and his wife Goedele does the bottling and packaging, purchases and finances. The brew house has been built on the property behind the residence, creating a perfect situation for continuous attention. The love for beer started long ago with Patrick making his home brews and culminated in the establishment of a micro-brewery during 2007 and the realization of his life-long dream. In this brewery all beers are handcrafted according to traditional brewing methods and are “brewed with passion”


Team members


Owner & Brewer

Patricks passion is brewing beer and also tasting it :)


Partner & Manager

Andries has recently joined the team taking over business functions

Our Facilities

Time for some technical stuff. There are five steps involved in the production of our fine beers.


Barley is soaked in cold water and water is drained off. The wet grain is stirred and aerated causing it to germinate. This process produces several enzymes in the grain necessary for the conversion during mashing of starch into sugar. After germination the sprouted barley, now called malt, is kiln dried. By varying the heat, the malt can be roasted to from light to dark brown and the colour of the beer can be influenced this way. Our brewery purchases malt from various suppliers.


Brewing starts with coarse crushing of the malt. The product produced ,called grist, is then mixed with warm water until it forms a mash of porridge like consistency. The mash is allowed to rest for some time allowing the enzymes to convert starch into sugar. The finished mash acts as a filter bed through which the liquor, now called wort, is drawn off. Hot water is run through the residue to rinse out or sparge the remaining wort from the spent grain.


The wort is now boiled for a considerable time during which hops and other adjuncts are added. After boiling the hops are allowed to settle and the wort is passed through a heat exchanger to cool it and run into the fermenter.


To begin fermentation (conversion of sugar into alcohol), yeast culture is added. This culture is generally reserved from a previous brewing of the same kind of beer. Fermentation continues for a number of days, depending on the beer brewed. Once fermentation is complete, the yeast is allowed to settle and drawn off.


The beer is allowed to age for some time during which flavour develops and the beer clarifies. The beer is placed in a pressure tank to inject carbon dioxide and finally packaged in bottles for dignified consumption. A De Garve beer is a "live-beer"-unfiltered and unpasturised. Occasionally a slight haziness or sediment might form, this is yeast which is healthy and nutritious and adds to the shelf life of the beer. Whilst we recommend consumption within six weeks, after all beer has been made for drinking, storing the beer cool will ensure a shelf life of several months.

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