Wild-fermented ginger beer and craft sodas, brewed in an old packing shed in Paarl
See the brews
The ginger comes up from Levubu in Limpopo every second week, whole and unpeeled. We wash it, crush it and drop it into stoneware crocks with raw cane sugar and cold water. Nothing is inoculated. The ferment starts on the root's own skin and runs nine days in the dark of an old fruit-packing shed. Then it is bottled, and that is all.
Stockists, refills and bulk orders for bars and kitchens. We deliver across the Winelands and into Cape Town on Thursdays.
