Beer
In Mzansi, beer isn’t just something you grab at the tavern or pop open at a braai—beer is life, a tradition, and part of what brings us together. Whether you’re sipping on a Hennekein at the Shisanyama, knocking back a craft pint in Cape Town, or sharing a bucket of Umqombothi at a family gathering, beer has long been a part of South African life.
What’s the Story With beer?
South Africans love a good beer and are often the first pick. We’ve got everything from the big-brand bottles you’ll find in every chillaz spot, to bold, small-batch brews that are putting local ingredients and creativity in the spotlight. It’s the one drink that cuts across cultures, classes, and cities—uniting Joburg’s hustle with Cape Town’s cool and KZN’s coastal chill.
Whats the History of in South Africa?
Long before you could buy a six-pack at the Tops, people in rural areas were brewing their own beer using sorghum, maize, and a bit of know-how passed down from gogo. That’s how we got umqombothi—a thick, traditional beer made for imisebenzi, weddings, funerals, or just a catch-up with the fam.
Then came the Europeans, bringing lagers and pilsners. SAB (South African Breweries) took the game to another level, pushing out brands like Castle, Hansa, and Black Label that are still staples at every tavern and car wash chill spot to this day.
Fast forward to now, and there’s a new vibe—the craft beer scene. Think oak-barrel IPAs, rooibos-infused ales, and beers brewed with wild Cape yeast. Fancy? Yes. But also lekker.
How’s is beer made?
Whether you’re brewing in a stainless-steel tank in Woodstock or in a plastic bucket in Limpopo, the basics are pretty much the same:
- Malting – You take grains (usually barley or sorghum) and prep them so they’re ready to release sugar.
- Mashing – Soak the grains in hot water and let the magic happen.
- Boiling – Chuck in your hops and boil it all to extract flavour and bitterness.
- Fermentation – Add yeast and let it do its ting—turning sugar into alcohol.
- Conditioning – Let it chill and settle so it comes out smooth.
- Packaging – Bottle it, can it, keg it—or in the case of umqombothi, thela in a shared bucket.
Craft brewers might get technical, but gogos in the village still keep it old school.
Mzansi’s Favourite Sips
Check the types of beer in South Africa for a deeper dive into each style:
| Beer Type | Description | Popular Brands / Examples | ABV Range |
|---|---|---|---|
| Lager | Light, crisp, and refreshing; the most common beer type in SA | Castle Lager, Carling Black Label, Hansa, Windhoek | 4% – 5.5% |
| Pilsner | A type of lager with more bitterness and hoppy flavour | Windhoek Draught, Devil’s Peak | 4.5% – 5.5% |
| Ale | Brewed with top-fermenting yeast; fruitier and more robust | Darling Brew Bone Crusher (Witbier), CBC Pale Ale | 4.5% – 6.5% |
| IPA (India Pale Ale) | Strong, hoppy and often bitter; popular in craft beer circles | Devil’s Peak King’s Blockhouse, Drifter IPA | 5.5% – 7% |
| Stout / Porter | Dark, rich and creamy with notes of coffee and chocolate | Castle Milk Stout, Afro Caribbean Stout, Soul Barrel | 5% – 8% |
| Wheat Beer (Weiss/Wit) | Light and cloudy with banana or clove notes | CBC Amber Weiss, Darling Brew – Bone Crusher | 4.5% – 5.5% |
| Saison / Farmhouse Ale | Rustic, slightly spicy and fruity with dry finish | Saggy Stone California Steam Saison | 5% – 6.5% |
| Sorghum Beer (Umqombothi) | Traditional African beer made from maize and sorghum | Home-brewed mostly; available in traditional settings | ~3% |
| Amber / Red Ale | Malty, smooth with reddish hue and a balanced bitterness | Jack Black’s Amber Ale, Woodstock Brewery’s Californicator | 4.5% – 6% |
| Pale Ale | Balanced and easy-drinking with mild hops and malt | CBC Pale Ale, Jack Black Pale Ale | 4.5% – 5.5% |
| Fruit Beer | Infused with fruits like mango, cherry, or berries | Devil’s Peak Grapefruit Express, Drifter Coconut Ale | 4% – 6% |
Alcohol is not for persons under the age of 18!