Crafting Tomorrow’s Taste: How Herbs and Hops Shape South African Brewing

Now that the festive season has come to a close, things are back in full swing, and as usual, alcohol was in the mix of the celebrations. Alcoholic beverages play a significant role in South African culture; many people enjoy them, and they contribute a noteworthy slice to the national economy. In fact, the alcoholic beverage sector as a whole accounts for around 3.6% of South Africa’s GDP, showing how deeply ingrained it is in the country. This popular industry, however, is far from new, it is well-established and hinges on evolving consumer preferences and a tightly woven supply chain.

Beer: The Undisputed King

Beer continues to enjoy the lion’s share of the market among all alcoholic beverages, and what we call “beer” has changed considerably over time in South Africa. A short trip down memory lane leads us to the glory days of umqomboti, a traditional beer typically made from maize, sorghum malt, maize malt, and water—often brewed at home and served during cultural festivities. When the Industrial Revolution arrived, fermentation processes were streamlined, making way for factory-produced beers brewed from barley, hops, yeast, and water. Over time, new technology enabled smaller-scale breweries (commonly called craft breweries) to offer a variety of distinct styles and flavors—ushering in innovations that led to the new generation of seltzers, flavored beers, and non-alcoholic alternatives.

The Evolution of Beer Ingredients

Beyond technology, it’s the evolution of beer ingredients that really catches the eye. Hops—which account for much of the bitterness, aroma, and flavor in a beer—were not always the default choice. Early brewing traditions relied on a range of herbs and spices instead. Hops were widely adopted once their antibacterial properties became well-known, extending a beer’s shelf life and ensuring consistency in taste. Brewers who overlooked hops found themselves overshadowed by those who embraced these potent green cones, helping to make hops the modern industry standard.

Still, no ingredient is beyond question. As innovation progresses, a select group of companies is looking into brewing without relying on hops. By experimenting with alternatives—ranging from indigenous herbs like rooibos and buchu to other botanicals—they aim to achieve new flavor profiles and preservative benefits. The challenge, of course, is that hops do more than offer taste; they contribute bitterness and help keep beer from spoiling. So, any brewer trying to replace them must replicate all these elements. Companies like Scratch Brewing and Ghent Gruut Brewery might spearhead such efforts by devising a product that employs herbal extracts to fulfill the role of hops in both flavor and microbial stability.

Opportunities in the South African Context

These advancements hold special relevance in South Africa, where consumers increasingly seek variety and novel flavor experiences. Although the country produces a decent range of local hops, it lacks the vast selection available in global markets. Even (SAB) The South African Breweries —which obtains about 95% of its raw materials from local farmers—sometimes has to look overseas for particular hop varieties. This situation opens doors for truly homegrown innovation: by incorporating the country’s diverse herbs, brewers can craft distinctive tastes while also broadening local supply chains. In turn, this supports farmers, boosts regional economies, and puts South Africa’s botanical riches in the spotlight.

As time goes on, each generation will continue to develop its own taste for beer—in the contemporary sense this resonates for products offering greater choice and variety than generic mass-market old school options. South Africa, with its enterprising brewers and abundant natural resources, is well-positioned to make headway in sustainable, inventive brewing practices. The question remains whether local beer makers will lead this push or if international suppliers will win the day. One thing is certain: between hops, herbs, and the prospects of brand-new flavor discoveries, the South African brewing landscape stands ready for exciting growth—one innovative pint at a time.