OnTap Magazine

WORLD OF BEER How did you get started in beer? It was sparked when a friend brought some beers home from the States. I got interested in trying to recreate those flavours which were not available at the time and this homebrewing interest led to a career in brewing. I started off as assistant brewer at Woodstock Brewery and later became their head brewer. I then did stints at Jack Black and Patiala before moving up to Maun. How did you end up in Botswana? I was contacted byOkavangoCraft Brewery during Covid and as we chatted more, the call of the wild persuadedme to pursue this brewing adventure. It was at a time that I was looking for something different and the idea of a conservation-backed brewery is unique and appealing to me. What’s the biggest difference between working in South Africa and Botswana? The only traffic concerns on my commute to work are elephants… What’s the local beer scene like compared to South Africa? The climate promotes a very good beer scene but it's still dominated by mass- produced lagers as craft beer is still very small. What do you miss most about South Africa? That’s an easy one. I miss the ocean. We’re about 12 hours from the coast here in dusty donkey town. and it was a fantastic way to network with brewers from all over the country. I’d definitely recommend judging to any up-and-coming brewers. Do you see yourself ever coming back? At this stage, there's no plan to leave Australia nor this tiny island that we have found ourselves on. However, I may start to transition back to mushroom farming in the future as mycology and its biotechnology are still great passions of mine. How did you get started in beer? I started as a waitress at Banana Jam Cafe and then became a trainee brewer. I actually applied to work there because I was hoping to learn a little bit more about brewing to see if it was something I really wanted to pursue. I ended up becoming head brewer there and working there for just over four years. How did you end up in Nairobi? I first met the owners of Crafty Chameleon at the 2019 Craft Brewers Powwow. Then towards the end of 2020, I was asked if it was a project I would be interested in and it grew from there. I moved here in July of last year to get the brewery up and running. What’s the biggest difference between working in South Africa and Kenya? The biggest difference with brewing I’m finding is the availability of products and the ease of accessibility for them – or should I say the lack thereof. There’s much more variety in South Africa whereas the immediate supply here is pretty limited. What’s the local beer scene like compared to South Africa? The beer scene is definitely growing. Compared to SA it is still a bit more reserved but there’s a growing interest in craft and the different styles. I would liken it to the South African scene in around 2018 or 2019. Do you see yourself ever coming back? Honestly, I haven't thought about coming back, at least any time soon and/or permanently (definitely for holiday and to catch up with the beer scene though). One day the goal would be to have my own brewpub, but whether that’s in SA or not is to be seen. MURRAY STEPHENSON Head Brewer, Okavango Craft Brewery ROCHELLE DUNLOP Head Brewer, Crafty Chameleon Brewpub Maun, Botswana Nairobi, Kenya 36 | Summer 2023 | ontapmag.co.za