A new chapter is brewing in the South African craft beer movement as local brewers turn to the country’s unique palette of indigenous botanicals, echoing traditions that long predate hop-heavy lagers. While American breweries may have reignited global interest in botanical beers, South African brewers are perfectly placed to make this trend their own, drawing from landscapes rich in wild herbs, roots, and flowers.

For thousands of years, ingredients like buchu, honeybush, rooibos, and fynbos added depth and complexity to local ales. “Today, a handful of creative South African breweries are reviving these flavours with a distinctly local touch,” explains a Cape-based brewer. Soul Barrel Brewing in the Cape Winelands offers Wild African Ale, brewed with wild fynbos and native yeast for a flavour rooted in the Simonsberg. Clockwork Brewhouse in Mpumalanga experiments with seasonal botanicals, such as naartjie peel and wild rosemary. Saggy Stone Brewing Co. has also produced limited-edition beers that highlight wild dagga and pelargonium, giving drinkers a refreshing South African spin.

These botanical beers are more than just novelty. “By relying on local plants, brewers celebrate South Africa’s natural heritage, reduce dependence on imported hops, and offer drinkers a true taste of place,” notes a brewing analyst. As more South Africans seek unique, sustainable options, botanical beers may well become the next great chapter in the country’s craft brewing story.

Through the lens of heritage, botanical beers revive ancient traditions of flavouring ales with native plants. Through the lens of sustainability, they showcase how craft brewing can honour nature while offering innovative tastes.