Date: Saturday, 15 June 2019
Venue: Pretoria National Botanical Gardens, Pretoria
Time: 10H00 – 19H00
Price: R140 – R200
Bookings: Plankton | http://bit.ly/2IcP3sH
Facebook Event: http://bit.ly/2HYjfIQ
We are three guys who want to create a great brand of beer. Just three guys who have a love of drinking great craft beers while being around even greater friends.
We have accepted the challenge to take Friars Habit up a notch and turn it into a fully operational brewery. We are very excited with the path we have chosen and even more excited to get our beers out to everyone.
Interview: Friar’s Habit Craft Brewery
MA: Hello Guys, it’s a pleasure to be chatting to you. Is everyone doing well?
Thanks for having us, always a pleasure. We are doing great.
MA: Would you mind giving us a quick introduction to Friar’s Habit Brewery, tell us where in SA are you from and how the brewery got started?
We are a brewery based Brewery which expanded from a home brewery into the beginning stages of a full-on brewery in 2013. Louis was a home brewer at the time before meeting Jaco and Chris. Each of us had a certain set of skills that helped create what is Friar’s Habit today.
MA: How many years has Friar’s Habit Brewery been around for?
If we are talking from homebrew days, then it goes way back. Louis and his father were brewing for years before we convinced him to turn Friar’s into a commercial brewery. So you could say we have been around long before the Craft Beer Bubble really began to form.
MA: What are the beers that you offer at your brewery?
We have a few beers that are always in circulation; Our California Common (a steam beer), Irish Red Ale which is on nitro who you get it on tap, a honey hefeweiss, our Friar’s Rabbit IPA, and we have just added an extra stout to the brews.
We also do seasonal beers too, last summer we released a limited edition Summer Sour that we really enjoyed. We also have a German Rauchbier which we call our Bacon beer. Be expected to see a lot more limited batches coming out soon.
Staying afloat while not compromising on quality. Covering overheads while growing a brewery ( also staying independent) isn’t the easiest. We know of a few other guys who have compromised on the quality of some of their ingredients to make some savings. We try everything else to reduce overheads so that the beer stays as good as it is.
MA: Micro-Breweries and locally made beer is fast becoming in demand and highly attractive. How have you seen the change in the mindset of our local beer drinking South Africans over the past few years?
The public knows what they are drinking today. They were still finding their way and learning all the different styles out there. Today the market knows what they want and are even starting to ask and demand special styles.
MA: You will have a stand at the Capital Craft Beer Festival this year, are you excited for the festival?
Always! It’s our favorite event of the year.
We are pretty certain it’s going to be our Irish Red Ale, a true favorite of Pretoria
MA: Where can people follow you on Social Media?
We are mostly active on instagram and you can find us @friarshabit. We are also on facebook. Also, don’t forget to check in our beers on Untappd.
MA: Thanks for your time.
Thank you guys!