For sure. And that is the sad part I think currently most of it is marketing. I say this because on the labels and on the bottles, there is no attempt at making it explicit why it would be uniquely South African or Capetonian. One would think that that would be one of the selling points and that the brewers would highlight this even just on the label. For example, we have so much edible fynbos (indigenous plants) that could be used in the brewing process, making it uniquely local in terms of ingredients, or Sorghum beer which is indigenous beer with its own brewing process, but none of these are explored and experimented with.
You are viewing a single comment's thread from:
Interesting. It's too bad that no one has tried experimenting with those ingredients
Sorry for the lang delay in reply! It seems like my life is always just a battle of making time work but I rarely get it to work!
There are some experimentation with it, but not enough. I know making malted sorghum is tricky as when you do not do it right, there can grow some harmful bacteria (if then ingested) for us humans.