OnTap Magazine

44 | Autumn 2026 | ontapmag.co.za MEET A HOMEBREWER Wouter Cronje has been a homebrewer for 10 years. A resident of Strand in the Western Cape, Wouter works as a field technician for a plastic bottle moulding company, while in his spare time, he’s a proud member of the Helderberg Homebrew Club. Below, Wouter shares some of his best and worst brewing moments, along with some thoughts on the broader homebrewing community here in South Africa. WOUTER CRONJE OT: When and why did you start brewing? WC: My appreciation for beer began in my younger years, but it truly deepened when I discovered craft beer and learned that it could be brewed at home. In February 2016, my two brothers and I completed a homebrew course with Mark Goldworthy of Red Sky Brew, who approved our early batches. From that point on, our brewing continued to evolve — each batch becoming easier to produce and more refined in flavour. OT: What's the best beer you have ever made? WC: The Rye IPA that claimed the 2016 nationals title wasn't initially brewed with a competition in mind. It was made for personal enjoyment until our brewmaster and mentor, Mark Goldworthy, suggested I enter it into the competition. The outcome came as a complete surprise, especially given that I was still very much a newcomer to brewing. OT: What is your biggest brewing disaster? WC: On one occasion, while fermenting a batch in a 30-litre keg, I mistakenly fitted the airlock to the beer-out connection. By the next morning, the entire 23 litres of beer had emptied itself onto the floor. OT: Describe your system in a sentence (or two). WC: My current system is the third major upgrade since I started brewing, and it's one I'm particularly proud of. It's a three-vessel gravity system, built around simplicity and control. The hot liquor tank is a temperature-controlledBulldogBrewer urn, while themash tun is a 50-litre Logic urn fitted with a controller, recirculation pump, and false-bottom filter plate. Boiling takes place in a matching 50-litre urn, using an external, uncovered hard-water element to avoid scorching. OT: Do you have any brew day quirks or traditions? WC: When brewing a specific style, I like to have a beer of the same or a similar style on hand during the process. It helps keep the end goal in focus. I also enjoy adding subtle twists to my beers — blending yeast strains or using alternative hop varieties where appropriate — an approach that, more often than not, produces very pleasing results. OT: What would be your ultimate clone? TS: Cape Brewing Company's Pilsner is everything I look for in the style: clean, crisp, and refreshing, with a firm bitterness and a subtle hop presence. It's a beautifully balanced beer that's both delicious and easy to drink. OT: What is your main brewing goal? WC: My main goal is to make beer I can share with others who love and appreciate it. I enjoy the full brewing process, and nothing beats the satisfaction of drinking the beer you've crafted yourself. OT: What does the broader homebrewing community here in South Africa mean to you? Why is it important, and what are the ways it can be supported or expanded upon? WC: For me, you can never stop learning, and the more you engage with the broader homebrew community, the more opportunities thereare togrow. Beingahomebrewer, andpart of ahomebrewclub, gives you the chance to meet both craft and commercial brewers — all of whom are welcoming and generous with their knowledge. I believehomebrewers shouldencourageoneanother toexplorenew ingredients and techniques, sharing ideas and learning from each other. It's all about improving our skills, supporting the community, and celebrating a shared love and appreciation of good beer.