Brewing dream takes flight

2015-07-09 06:00
Lance Kabot, the owner of St Francis Brewing Company, is now brewing his own house brand - Beach Blonde, Lighthouse Ale Storm Rider Stout and Wildside Ipa.      
Photo’s:
MONIQUE BASSON

Lance Kabot, the owner of St Francis Brewing Company, is now brewing his own house brand - Beach Blonde, Lighthouse Ale Storm Rider Stout and Wildside Ipa. Photo’s: MONIQUE BASSON

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GONE are the days when beer was the cheapest thing in a bar and there was nothing sophisticated about it - it was cheers up and bottoms up.

Then Lance Kabot came to St Francis Bay and changed everything. Now beer is not just beer anymore. Now there is a difference between a lager, ale, weiss and pilsner and beer lovers can say they prefer the Beach Blonde to the Wildside.

Sporting thirteen craft beers on tap - rotating each week - was taken a step further. Kabot, the owner of St Francis Brewing Company, is now brewing his own house brand - Beach Blonde, Lighthouse Ale Storm Rider Stout and Wildside Ipa. Ranging from an easy drinking beer to a biscuit and caramel infused beer with more body and taste, and from an unrestrained celebration of hops to the perfect storm in a beer glass, this locally brewed beer caters for a variety of pallettes.

After a serious surf accident at Seal Point in December 2012 left him with a broken neck and hospitalised for two months, Kabot knew the time was right to invest in his life-long dream - to open his own brewing company.

“The accident changed my whole life,” says Kabot. “While in hospital, I had a lot of time to think and decided I should do what I enjoy most - brewing beer and share the tapestry of tastes with others.

“Only the purest intentions go into making our beer. Using only barley, hops and water; the ingredients are carefully selected to ensure you get the pure taste of our craft beer.”

Kabot talks with pride about the process of beer-making.

“The four main steps are the mashing of the ingredients, the kettle, fermentation and conditioning. It takes about three weeks from the first step to when the beer is ready to be served,” says Kabot.

“I do not use any additives to increase the speed of the process. I let the ingredients do their own thing on its own time. That is when the beer tastes the best and is the healthiest.”

Apart from tasting a variety of different brews, residents and visitors can experience beer pairing with food, learn all about wheat, hops or barley and pick up new words that will make them seem very smart with their ‘normal’ beer drinking friends

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