Beer brewing creates a wide range of job opportunities, from farmers dedicated to producing high-quality grains to policymakers and production teams. At the recent 2025 Beer Trophy Awards held at the Cullinan Hotel in Cape Town, stakeholders lauded how the beer industry supports the entertainment sector and contributes significantly to the national economy.
Brewing is the perfect marriage between science and art, said one of the beer judges, Jac Sussens, a research analyst in market intelligence on energy transition.
“An outstanding beer to me is one that balances all the ingredients well, where I can sit and analyse it until the last drop and also at the same time just enjoy it without thinking, where it just blends into the background,” Sussens said.
Redefining beer for a new generation
They explained that they use the Beer Judge Certification Program (BJCP) style guide, which breaks a beer style down into its different aspects: aroma, taste, appearance, and mouthfeel.
Sussens added that they appreciate all beer styles for what they are, even if they are not something they prefer.
Charlene Louw, CEO of the Beer Association of South Africa (Basa), said the most exciting trend is the shift toward modern flavour profiles, especially fruity and lighter styles developed for younger consumers.
“This shows the industry is listening to what people want today: flavour-forward beers that are fresh, fun, and more accessible.”
Charlene Louw
She noted that there is a rise in low and non-alcoholic entries, signalling that brewers are taking responsible consumption seriously. This is an important innovation area for Basa, because it aligns with their harm-reduction pillar and global consumer trends.
“We also saw commitment to quality ingredients, local sourcing, and better brewing consistency, especially among smaller producers.”
Louw told Food For Mzansi that consumers need to unlearn the myth that “beer is bitter” and therefore only suited to men or older drinkers. That perception no longer reflects the reality of modern brewing.
“Today’s beers range from fruity and aromatic to light, crisp, low-carb, and low-alcohol. There is a flavour for every palate, you just need to find the right entry point,” she said.
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Jacob’s Pale Ale wins big
Newlands Spring Brewing Co. took home best hoppy beer and beer of the year 2025 for Jacob’s Pale Ale, plus a silver medal for Tribute Lager. Warren Wiese, brewing area manager, said this recognition energises them to keep pushing the boundaries of what South African beer can be.
“As we celebrate SAB’s 130 years of brewing excellence, we remain deeply committed to upholding the quality standards that have defined our legacy since 1895.”
Warren Wiese
He added that the community can expect continued innovation, more exceptional brews, and an unwavering focus on quality and craftsmanship. They will continue contributing to the growth of the local craft industry by sharing knowledge, collaborating with fellow brewers, and championing a vibrant, diverse beer culture in South Africa.
Wiese said this milestone reinforces their promise to honour their heritage while shaping the future of South African beer.
“Our winning beer was inspired by the rich brewing heritage that lives within the Newlands site. Named after Jacob Letterstedt, one of South Africa’s earliest commercial brewers, Jacob’s Pale Ale is rooted in a 155-year-old recipe uncovered in SAB’s archives,” he said.
Umqombothi makes its mark
Still new in the competition since last year, United National Breweries took home the Umqombothi Trophy for their Chibuku Super Banana. Financial director Victor Chimbiro said umqombothi is more than just a drink; it is an heirloom of South African identity.
“By refining and commercialising umqombothi in a way that respects these roots, our products are helping preserve a cultural practice that might otherwise fade in urban and modern contexts.
“Every pack we produce carries a story, one that connects the past to the present and ensures that African brewing traditions continue to evolve, inspire, and belong in the broader global beer landscape.”
“We do not market umqombothi as a gimmick or novelty. We position it as a proud African beer, one with historical depth and modern relevance.”
Variants like banana and pineapple encourage trial among younger and non-traditional consumers while keeping the base product authentically rooted in tradition.
Meanwhile, Afro-Caribbean Brewing Company walked away with two awards: Best speciality beer for their Coconut bourbon Darkness and the BASA low alcohol beer trophy for Session 157. Founder Greg Casey said consistency is the backbone of everything they do, and that commitment has kept them steady.
“We are slowly growing our footprint across the country, and we hope that this award will help put epic ice-cold session beer into more people’s hands, not just in Cape Town but nationally.”
Casey added that their inspiration is simple: awards are great, but consistency is key. He highlighted that they are proud to win again for their Session 157 and continue striving to keep their quality exceptional.
“We want to make an easy-drinking, low-alcohol beer with a big, punchy hop flavour. You can still have light beer and big flavour.”
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