OnTap Magazine

ontapmag.co.za | Autumn 2026 | 13 NICK: How did the idea for this collaboration between Zwakala and 254 come about? EOIN: We actually met through mutual friends. Rob was planning a trip to Kenya and reached out to see who he could brew with. We’d heard about each other for a while, so when Zwakala said they were heading up, it felt like the perfect excuse to do something fun. JOE: Yeah — Zwakala told us they were coming, and we were instantly excited. Simple as that. NICK: What was it like when Rob arrived in Nairobi — did it feel like a good fit? JOE: Instantly. I loved his energy — and his dreadlocks! I used to have them too, so we bonded right away. Rob was easy- going, funny, and felt like one of the team from the first day. NICK: The beer’s name, Afro Kariibia, means “come closer” in Swahili — the same meaning as Zwakala in Sepedi. How did that connection come about, and what does it mean to you? JOE: In Kenya we have this natural welcoming culture. You can meet someone over one or two drinks and become friends instantly. Kariibia — come closer — captures that spirit perfectly. When we found out Zwakala means the same thing in Sepedi, it was like fate. ROB: Yeah, the name summed up exactly what this collab was about: connection and friendship. NICK: Why did you choose a hazy IPA as your canvas for the project? JOE: Hazy IPAs are really popular in Kenya right now — they’re bright, juicy, and approachable. EOIN: We’d been tasting a lot of hazies from Ireland earlier this year, comparing notes, and decided to bring that influence here. It just felt like the right style to celebrate freshness. ROB: Let’s be honest — I love making hazy IPAs, and the guys trusted me completely. NICK: Tell us about the key ingredients — Southern Aroma hops and Kenyan mangoes. JOE: We’re right in mango season, so we wanted to use local fruit. Kenyan apple mangoes are incredibly sweet and aromatic — they add this natural juiciness you can’t fake. ROB: And we brought Southern Aroma hops up from South Africa — yes, smuggled in my bag! They’ve got this soft stone-fruit character that complements the mango beautifully. We added them as dry hops to boost aroma without overpowering the fruit. NICK: You avoided adding hops during the boil and focused on whirlpool hops below 80 °C. Why? JOE: It’s a technique called sub- isomerization hopping. When you add hops below 80 °C, you extract more of the flavour and aroma oils and fewer of the bitter acids. It keeps the beer smooth and juicy instead of sharp. Total game- changer. NICK: What was brew day like — any Rob smelling the batch with Nicholas looking on Rob and Eoin