Brewing up a new generation of beermakers

There’s a happy buzz in the air as people move from stand to stand, raising their glasses to the light, sniffing and then sampling each beer in turn. The brewers proudly talk people through their creations: there are lagers and IPAs to taste, but also some truly innovative beers: a stout made with sorghum and fermented with yeast isolated from banana skins; a session IPA flavoured with Szechuan peppercorns; beers with added mango or naartjie or granadilla; and one featuring a fig-like fruit I meet for the first time: African snuff (Oncoba spinosa).

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