After pouring brown, gritty liquid from a huge silver tank into a flute-like container known as a refractometer, South African beer brewing master Apiwe Nxusani-Mawela gives an expert nod of approval and passes it around to her students, who yell their observations with glee.
“When you are brewing you must constantly check your mixture,” Nxusani-Mawela instructs them. “We are looking for a balance between the sugar and the grains.”
