Until now, South and East Africa have shared plenty, trade routes, travellers, flavours, and stories passed around tables - but never a collab brew quite like this. Earlier this month, Rob and Denise headed north to Nairobi, Kenya, to brew with the team at 254 Brewery.
The result? Afro Kariibia, a 5.0% Mango IPA with a name that actually means something. Kariibia is Kikuyu for “come closer”, the same meaning as Zwakala in Sepedi. Two regions, two languages, one message: connect.
Brewed with Southern Aroma hops from South Africa and fresh Kenyan mangoes, Afro Kariibia is tropical, hazy, and easy-drinking with that unmistakable African sunshine in every sip. It’s an open invite to pull in, share a beer, and taste what happens when Africa brews together.
Rob (Zwakala Brewery co-founder), Eoin (founder 254 Brewery) and Joe (Brewer) had a fabulous chat together and it went like this.
How did the idea for this collaboration between Zwakala and 254 come about?
Eoin: We actually met through mutual friends. Rob was planning a trip to Kenya and reached out to see who he could brew with. We’d heard about each other for a while, so when Zwakala said they were heading up, it felt like the perfect excuse to do something fun.
Joe: Yeah, Zwakala told us they were coming, and we were instantly excited. Simple as that.
Why did it feel importan, or exciting, to do the first South × East African collab?
Eoin: For us, being the first to do something in Kenya is always a big deal. We like introducing new ideas and styles that move the scene forward. A collaboration with a South African brewery was right at the top of that list.
Rob: And we’re the most northern brewery in South Africa, so it only made sense to keep heading north!
What was it like when Rob arrived in Nairobi, did it feel like a good fit?
Joe: Instantly. I loved his energy, and his dreadlocks! I used to have them too, so we bonded right away. Rob was easy-going, funny, and felt like one of the team from the first day.
The beer’s name, Afro Kariibia, means “come closer” in Kikuyu, the same as Zwakala in Sepedi. How did that connection come about, and what does it mean to you?
Joe: In Kenya we have this natural welcoming culture. You can meet someone over one or two drinks and become friends instantly. Kariibia, come closer, captures that spirit perfectly. When we found out Zwakala means the same thing in Sepedi, it was like fate.
Rob: Yeah, the name summed up exactly what this collab was about: connection and friendship.
Why did you choose a hazy IPA as your canvas for the project?
Joe: Hazy IPAs are really popular in Kenya right now, they’re bright, juicy, and approachable.
Eoin: We’d been tasting a lot of hazies from Ireland earlier this year, comparing notes, and decided to bring that influence here. It just felt like the right style to celebrate freshness.
Rob: Let’s be honest, I love making hazy IPAs, and the guys trusted me completely.
Tell us about the key ingredients, Southern Aroma hops and Kenyan mangoes.
Joe: We’re right in mango season, so we wanted to use local fruit. Kenyan apple mangoes are incredibly sweet and aromatic, they add this natural juiciness you can’t fake.
Rob: And we brought Southern Aroma hops up from South Africa, yes, smuggled in my bag! They’ve got this soft stone-fruit note that complements the mango beautifully. We added them as dry hops to boost aroma without overpowering the fruit.
You avoided adding hops during the boil and focused on whirlpool hops below 80 °C. Why?
Joe: It’s a technique called sub-isomerization hopping. When you add hops below 80 °C, you extract more of the flavour and aroma oils and fewer of the bitter acids. It keeps the beer smooth and juicy instead of sharp. Total game-changer.
What was brew day like, any memorable moments or surprises?
Joe: The hot-water system decided not to cooperate at first, so we had a little panic moment, but we fixed it fast. Once we got going, everything flowed beautifully. Super chilled day, lots of laughs, good music, and now we’re drinking the results!
How did Nairobi’s altitude affect the process?
Joe: At altitude, water boils at around 93–94 °C instead of 100 °C, so you have to adjust hop utilization and mash temps slightly. It’s subtle, but it changes how you extract flavour.
Rob: Exactly. You notice the difference in how hops behave, it’s one of those nerdy brewer details we love comparing. And we have the exact same at Zwakala!
Rob, what stood out to you about Kenya’s brewing scene and 254’s setup?
Rob: The variety. In South Africa, it’s still very lager-heavy, but in Kenya people are exploring more styles, hazy IPAs, pale ales, stronger lagers. The palate here feels adventurous. There’s genuine curiosity, and I love that.
Joe: Kenyans like to explore. We’re always out on weekends, trying new things, that same energy shows up in our beer culture.
Rob, what did you think of Kenya as a country, and how were your two weeks here?
Rob: Honestly, it’s been incredible. The food has been out of this world, every meal a winner. Wherever we found craft beer, it was top-notch, and even the mainstream lagers impressed me. But it’s the people that really stand out, friendly, welcoming, curious. It’s definitely a place I’ll be back to.
Will there be a round two? Maybe brewing the next one down in Limpopo?
Joe: Absolutely. I’m heading to South Africa next year to brew a Kenyan-style beer at Zwakala and get feedback from their drinkers. I know this one’s a hit already, it’s a banger!
Rob: We can’t wait to host the 254 crew. That’ll be Kariibia Part Two.
This collab proved what we’ve always believed: good beer doesn’t need a passport. Africa’s craft scene moves forward when brewers pull in, swap ideas, and pour a bit of their heart into every batch.
A big thanks to Nick for organising and showing us a fabulous time in Kenya!
