OnTap Magazine

ontapmag.co.za | Summer 2025 | 31 HOW IT BEGAN The idea of aging drinks in the ocean isn’t entirely new. Sailors in the 18th and 19th centuries often remarked that barrels of wine and rum stored below deck during long voyages tasted softer and more refined on arrival. More recently, a few pioneering winemakers and distillers in Europe began submerging bottles to replicate those effects, finding that the cool, dark, high-pressure environment accelerated maturation and created unique flavor profiles. For me, the inspiration came naturally. Before brewing, I ran a scuba diving company in Cape Town. One day, while diving through shipwrecks off the coast, I thought: What if beer could age in the same cold, dark wrecks where we dive? In 2016, I decided to test the idea. We sank a batch of Belgian Tripels—packaged in champagne- style bottles — beneath the waves for a full year. The science made sense. The ocean is naturally cool, dark, and stable — perfect conditions for maturation. But more importantly, the constant motion of the currents kept the yeast in suspension during secondary bottle conditioning. That ongoing micro-agitation encouraged a slower, more even fermentation, smoothing out edges and layering in complexity. The result was striking: softer carbonation, a silkier mouthfeel, and flavor development more akin to cellared wine than a typical bottle-aged beer. The experiment was such a success that we knew it couldn’t just be a one-off. In 2018, we decided that each future release would come in its own uniquely designed collector’s tube — much like how fine whiskeys are presented. The beer still spent its time underwater, but the tubes became a way to celebrate each batch’s story, turning every release into both a tasting experience and a piece of art. THE 2020 BATCH The latest batch was submerged just as COVID hit. It felt symbolic to put something down there while the world was in chaos. Four years later, it resurfaced in a striking tube with a window, lighting, and glow-in-the-dark sea creatures. The result is a beer like no other: layered, wine-like, yet true to its Tripel roots. Only a few hundred bottles exist — each one a time capsule from a world beneath the waves. BEYOND BEER We’ve since taken the concept even further. I’ve been working with Champagne Drappier, one of France’s most respected vineyards, on a special cuvée that’s been resting off Africa’s southern tip for the past two years. Once it surfaces, it’s expected to retail for over $3,000 a bottle. Collaborating with such masters of their craft has been incredible — and tasting the early samples, I can confidently say it’s something truly special. GLOBAL REACH Our ocean-aged Tripel has found a cult following in China, where bottles are displayed in fish tanks inside high-end restaurants. Guests literally point to the one they want, and it’s pulled out and served at their table — like choosing a lobster. At around $350 a bottle, it’s not just a drink, it’s an experience. It’s theatre, story, and culture — not just beer. People aren’t buying it for the ABV; they’re buying into the story that started deep in the ocean. WHAT’S NEXT After COVID forced us to close our Cape Town production facility, I focused on specialty projects and launched a new venture in East Africa: JIPJAB — the region’s first hard seltzer and wine spritzer brand. It feels like the next chapter. The ocean-aged beer showed me what’s possible when you think outside the box; JIPJAB carries that same spirit forward for a new generation of drinkers in East Africa. You can read more about these innovations and what's next at https://ocean-aged.com/