Sophistication in taste as craft beer comes to town with Kabinet Brewery

Beer tasting, and drinking craft beer is an art in itself, and it takes seasoned cicerones (beer connoisseur) to distinguish between a good brew, and a bad one.

 

Zimbabwe Digital News

The search for new beers in South Africa has taken to new levels, with analysts saying that the country is in the throes of a craft beer revolution, and independent brewers opening up, almost on a weekly basis.

Serbia might not evoke ready memories for most Africans but the taste of Serbian beer made a lasting impression for the Brawlers that came for a round of golf at the Houghton Golf Estate this week, and a drink.

Businesswoman Linda Khoza’s Kabinet Brewery made no bones about the push to capture a slice of the local beer industry with intention, saying it was open season in the industry, and those who win will be judged, not on mass production, but on the quality of the brew.

“We consider ourselves to be passionate gourmets. We are searching for new and unusual tastes, while aiming to offer the highest quality craft beers from selected ingredients. We have created the Kabinet Brewery in South Africa, and its all about curiocities in the market,” Khoza said.

Kabinet Brewery is the brainchild of Serbian Branimir Melentijevic, whose passion for golden liquids inspired him to build a brewery in 2015.

Kabinet Breweries has not looked back since then, and is now a favourite in Eastern and Western Europe.

Through his business interests in Africa Melentijevic to partnered with Khoza to bring the brand to Africa, and the natural launch pad was – South Africa.

“Should our locals palets appreciate this fantastic and sophisticated craft, we will venture into the next phase of setting up a brewery in Johannesburg, and grow organically from there” said Khoza.
“This young brand has already won a few awards at European craft beer festivals and we believe this is only the begining of greater success,” she said.

Ours is a cabinet of curiosities and wonders

Craft beer is brewed slowly, according to traditional methods and using natural ingredients, including hops, barley, malt, yeast and mineral water.

South Africa is no stranger to craft beers and breweries that specialise in this form of brewing.
Common examples include the Cockpit Brewery in Cullinan, where brands as the Mustang IPA and Black Widow Stout, Muncher Weiss and Fokker Weiss  are drank, and enjoyed.

The Black Horse Brewery in Magaliesberg was in the news for its technique of using natural spring water from the Magalies Mountains, as the secret ingredient in the signature ‘dunkel’ a dark German lager which is made out of German hops.

But the unveiling of a selection of beers, courtesy of Kabinet at the Houghton this week, and days later at The Dros in Midrand, set tongues wagging as golfers imbided on brewery produce such as BrrKaa, SuperNova, Single Hop Citra and Schatzi, to one uptly named Rufaro.

“Ours is a cabinet of curiosities and wonders. The word itself comes from German Kunstkammer, Wunderkammer – a collection of distinctive, unique items, all that is rare, strange and precious, finest handicrafts, natural wonders, usually received and gathered from exotic travel as examples of the natural, geological, religious, ethnological and artistic value. That is our beer,” Khoza said.

Other names on the Kabinet craft beer catalogue list include John Lemon and Vertigo.

Khoza said that beer tasting, and drinking craft beer is an art in itself, and it took seasoned cicerones (name given to a beer connoisseur) to distinguish between a good brew, and a bad one.

You need to be sharp to recognise wheat beer, hops, lagers or herbal beer

“Look, you can tell what ingredients went in by the taste alone, but the experts can also tell by the aroma. You need to be sharp in sense to recognise wheat beer, hops, lagers, to anything and everything mixed with tangarines, mangoes, herbal beer with hemps and cascades,” Khoza said.

Kabinet Brewery is hoping to make an impression in South Africa where craft beers make up at least 34 percent of the country’s formal beer market. On average South Africans drink 60 litres of beer per person every year, far more than the 14.6 litres per person in the rest of Africa, or the global average of 22 litres per person.

The continent itself is reportedly the most exciting growth region in the world in terms of total alcohol beverage regions.

Africa’s beer market is said to be worth $13 billion and despite economic headwinds on the continent that have slowed growth in commodities and other sectors, research has shown that the beer volumes growth in Africa is set at 4.5%, compared to 1.4% globally.

While the beer business has centred on premium beers, a market that is dominated by SAB-Inbev, emergent operators like Kabinet are hoping to capitalise on consumers in the lower end of the spectrum who might not afford premium beer, but are also moving away from illicit, dangerous or home-made concoctions that are common tipples among the poor.

“Ours are distinct handicrafts, brewed with the thirsty consumer in mind. We may just surprise a few players in this market, and Kabinet is here to stay,” Khoza said.

Kabinet Brewery will launch its selection of craft beers for the first time in Harare at Pabloz Club and VIP this weekend.

 

But the unveiling of a selection of beers, courtesy of Kabinet at the Houghton this week, and days later at The Dros in Midrand, set tongues wagging as golfers imbided on brewery produce such as BrrKaa, SuperNova, Single Hop Citra and Schatzi, to one uptly named Rufaro.

 

Serbia might not evoke ready memories for most Africans but the taste of Serbian beer made a lasting impression for the Brawlers that came for a round of golf at the Houghton Golf Estate this week, and a drink.

 

“Look, you can tell what ingredients went in by the taste alone, but the experts can also tell by the aroma. You need to be sharp in sense to recognise wheat beer, hops, lagers, to anything and everything mixed with tangarines, mangoes, herbal beer with hemps and cascades,” Khoza said.

 

 

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