The brewing process was straightforward: heat a 1.7kg can of liquid malt extract just enough to pour it into a bucket, mix in 1kg of sugar and some boiling water to dissolve everything, then top it up with cold tap water to reach a final volume of 20 liters. After sprinkling in the supplied yeast and sealing the lid, it was a matter of waiting ten days.
Bottling day brought its own excitement. Each bottle needed to be washed, sterilized, filled, capped, and given half a teaspoon of sugar before being stored for another two weeks. The results were unpredictable—some bottles exploded, some produced fantastic beer, and some turned into geysers of foam. For a student on a budget, this was a gamble, but when it worked, it turned any gathering into an instant party. Overindulgence led to inevitable hangovers, but youth has a way of bouncing back quickly.
Reflecting on those early days with the knowledge I’ve gained from brewing science, I’m amazed that such a rudimentary process produced drinkable beer. Yet, for any novice brewer, the thrill of watching yeast transform sugar into alcohol and then enjoying the fruits of that labor is unmatched. It was a low-cost, highly effective adventure in brewing.
Fast forward 20 years, and the craft beer revolution hit the South African market. This was a breath of fresh air after years of dominance by large breweries like SAB, which had a history of buying out and discontinuing independent brands like Kronenbrau 1308, Hofbrau, and Ohlsson’s Lager. South African beer enthusiasts had been deprived of variety and quality for too long.
Craft beer signifies many things, but to me, it represents a brewer’s dedication to creating beer for the sheer enjoyment of their customers, rather than merely chasing profits. This passion is what sets craft brewing apart from the commercial giants.