OnTap Magazine

I n 1992, Queen Elizabeth II brought the term annus horribilis into the general public’s vocabulary. It had been a rough year for the royals, what with scandals and divorces and a big old re at Windsor Castle. Of course, the brewers of South Africa haven’t had to deal with tell-all books or leaked photos of a family member sucking someone’s toes, but I think many in the industry would agree that 2018 has been a fairly horrible year. ere has been a lot of talk this year of bubbles bursting, of oversaturation, of the death of craft in South Africa. I don’t buy into that, but it’s evident that the market is changing. Gone are the days when a brewer can put out a blonde, a weiss and a stout, brew a 500-litre batch a couple of times a month and expect to nd a home for it in the fridges of bars and liquor stores. Competition is rife, quality is improving, innovation is everywhere and if you want to play in craft beer circles, you need to stand out from the pack. CHANGES & CHALLENGES ere have been major changes in the industry this year. In February, Jack Black announced that they had sold a minority share of the business to Heineken. A few months later, our oldest microbrewery, Mitchell’s, operating in Knysna for 35 years, switched o its kettles for the last time and became a contract brand, brought into the fold of the increasingly mighty Signal Hill. Signal Hill has become a major national player, expanding their portfolio, expanding their reach and often lowering their prices to levels that small producers can’t compete with. But then should they be trying to compete? e topic of brewpubs is covered in great depth on page 32, but I feel it’s a topic that can’t be covered often enough. Too many brewers in South Africa are still trying to survive with a 1000-litre system in a remote industrial area. Craft retailers have full shelves and fridges and need a compelling FEATURE LUCY CORNE STATE INDUSTRY OF THE 26 | Summer 2018 | ontapmag.co.za