SUIP!

The second iteration of the Clarens Craft Beer Festival gets underway this weekend in every beer drinker’s favourite Free State town. Such was last year’s success that the festival now has a big name sponsor in the guise of SAB, who look to be entering the craft market despite not being, in any reasonable sense of the word, a craft brewery.

Regardless of what SAB does, however, South Africa’s craft beer explosion has been and will always be chiefly the project of small brewers. The newest contender to enter the burgeoning fray is Jo’burg’s Three Skulls Brew Works. Their slick skull stylings have piqued a lot of attention in the run-up to their official launch this weekend in Clarens – and their beers sound awesome as well.

In anticipation of the launch, I got a few words in with Three Skulls’ owner Jonathan Nel – who up until last year was Brand Manager for SAB’s Dreher Premium Lager – about his latest project.

So, what’s the ethos behind Three Skulls?

The Three Skulls Brew Works has been designed to be a brewery without fear. The brewery manifesto is ” Why not”. You’ll notice there is no question mark there, because it’s not a question. It’s a statement.

We aren’t afraid to chuck mango, passionfruit and lavender in a wheat beer, or to throw copious amounts of American hops into our APAs. That is not to say we are a brewery built on excess, but rather one that will break the rules, not for the sake of being a rebel, but because we can and we will.

How exciting is it to launch at one of South Africa’s largest festivals?

When I noticed the date of the Clarens Festival in January, I knew that we had to launch there. I’ve never been to Clarens and I heard incredibly good feedback from last year’s festival so I knew it would be the perfect place and time to let the world know of our intentions and to put our beer where your mouths are. Nothing is more important to me than feedback from people who take craft beer seriously.

One of the major positives about being a small microbrewery is that you can be agile. If a product doesn’t work you can change it, if your label isn’t touching the right consumer you make a new one and you can probably do it in two weeks. It is my sincere hope that everyone who tries the Golden Skull APA is surprised by the flavour we have milked out of those beautiful hops.

Well, on that note, how has interest been so far?

Considering how new the company is, the interest has been very positive. Our Facebook page has generated a lot of interest and our unorthodox website has created a lot of speculation around our label, products and who’s behind the whole thing.

I really feel that South Africa is on the brink, if not well on its way, to a craft beer explosion. Beer drinkers want more flavour, different flavours, different beer styles and even different bottle sizes or glasses. From what has happened in the last two months, I am overwhelmingly positive about what the future holds for the Skulls, and for South African craft beer drinkers.

A thing on a lot of people’s lips at the moment is the involvement of SAB at this year’s festival – what’s your take on it?

This is a tricky situation for everyone involved. I am an ex-SAB employee of 6 years in Brand Marketing and Innovation so I understand the motivation behind SAB’s support and interest in the craft beer industry. While I am sure that the craft brewers could organise and host these festivals without the help of SAB, their funds, prizes and PR machine obviously do help the festival reach more people and widen the net for the brewers.

SAB has some of the best brewers in the world without a doubt, who make the products that have made SAB the world’s second-largest brewer, but a craft beer festival should be about craft beer. The beer drinkers can decide for themselves who they want to support. To my mind the craft brewers make beer vastly different to anything that SAB is marketing and there is more than enough space for everyone to change the world.

What styles will you be offering at Clarens, and where will your beer be available in the future?

I am taking three variants to the festival: one is an American Pale Ale bursting with Simcoe and Cascade hops, but nicely balanced with a fine toasted malt backbone. The citrus, grapefruit nose hints at the hop explosion on your first sip, which fades away nice and quickly to get you ready for your second sip. The second is a mango, passionfruit and lavender wheat beer of around 3.5%. I used organic mangoes and passion fruit with a lavender tea which makes the wheat beer a little sweet, which is balanced nicely by the spice of the yeast and a slight herby aroma from the lavender. The last beer is a light wheat beer made with organic peaches and rosemary. It’s a 3.5% ABV wheat beer which is really refreshing, yet unusual. The peach is unmistakable on the nose, but the sip delivers a spice and herb combination that is most intriguing.

Distribution for now will be limited to a few local markets and hopefully some craft friendly bars in the Joburg North area, but all will be revealed post Clarens on our website, Facebook and Twitter. (http://www.threeskulls.co.za / @threeskullsbeer)

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The 2012 Clarens Craft Beer Festival is on Saturday 25 February. For more info, visit http://www.clarensbeerfestival.co.za/