OnTap Magazine

Patricia Pillay Spring is the season of freshness and newness. We celebrate this time of year with a toast to innovative and young brewers in the industry. In this regard, the Beer Association of South Africa (BASA), would like to place emphasis on emerging trends in beer culture. In this edition of On Tap you can read about the new frontier that no and low alcohol beers represent to the industry. Staying relevant and being part of the changes in tastes among beer drinkers is critical to the sustainability of the sector. Non- or low-alcohol beers offer a way to broaden brewing culture and to appeal to a new generation of drinkers for who focussed wellness and moderation is very important. Another domain in which the beer industry is showing its youthfulness is the Intervarsitybrew: Brewing & Tasting Challenge taking place later this year. Preparation for the competition has been taking place over the past fewmonths. In the following pages you can find out more about the competition and why it is such a meaningful project. Seeing talented students from more than a dozen different universities come into their own as brewers is truly inspiring. They are, after all, the future of our industry in a very real sense. We also shine a spotlight on another fresh frontier - that of beer as a dining drink. Beer and food pairings are, of course, not a new phenomenon, but you can read more about how traditional perceptions of beer is being shifted, bringing it rightly into the realm of dining and fine dining. Beer is a complex beverage with a rich history and has much to offer those who wish to experience taste adventures. With winter behind us and the new shoots of spring all around, let us drink a toast to the novelty inherent in beer culture. We “beer people” are an innovative and pioneering bunch, grounded in tradition, but always appreciative of fresh starts and new challenges. Cheers! LETTER FROM THE CEO 6 | Spring 2023 | ontapmag.co.za