Beer name

Ruby Roo Pale Ale

Beer type


Beer type

Ruby Roo Pale Ale

Beer description With a unique South African Rooibos Tea infusion, this king of the experimental brewing jungle is so inviting it never has to stalk its prey. Medium body and bitterness make this Pale Ale a noble and elegant beast, but like any apex predator it still packs a punch at 5.8% ABV. Be struck by aromas of spicy pepper, floral scents and citrus fruits as the Rooibos Tea infusion blends to sweet malts to create a refreshing finish. Just like the sunsets over the Cedarberg Mountains, The Ruby Roo Pale Ale has a rich and intriguing crimson hue. So, wrap your jaws around The Ruby Roo Pale Ale and join this flavour safari, we promise you’ll roar in approval. Flavour profile
Approx. Alcohol Level:
Naturally Carbonated:



Step 1 : Mix

Add the Mr Beer North West Pale Ale and Smooth Malt Extract to a clean and sanitised FV (Fermenting Vessel).
Fill the FV with cold water to the 8.5 litre mark - no need to stir.
Sprinkle the Munich Classic yeast and fit the lid.

Step 2 : Brew

Place the FV in a location out of direct sunlight and try to ferment at 20C - 24C.
Fermentation should take 7 to 10 days.
At around day 7, check the Specific Gravity (SG)
Check the SG again the following day and so on.

Step 3 : Bottle

Add the Rooibos once the brew SG has stabilised over a couple of days (expect about 1008 to 1012).
Infuse the Rooibos bags in 1 litre of just boiled water for 30mins.
Carefully pour the infusion (minus the bags) directly into the brew without stirring and bottle the next day.
Gently fill clean PET bottles to about 3cm from the top.
Add 2 carbonation drops per bottle and secure the caps (only one drop per bottle may be preferred).
Store the bottles upright in a location out of direct sunlight at or above 18C.

Step 4 : Enjoy

After at least four weeks, check for sufficient carbonation by squeezing the bottles.
Bottles kept unrefrigerated should improve in the short term.
When ready to drink, chill the bottles upright.
The chilled beer may be poured into clean glassware, leaving the sediment behind.
Expect the alcohol content to be approximately 5.8% ABV.