At a funky brewery in Nairobi’s Baba Dogo, alcohol jets out, flavoured with mango-ginger and pineapple-mint. The alcohol content in this drink is eight percent ABV (alcohol by volume).
The fruits in it are locally sourced; pineapples from Kisii, mint from a farmer in Thika, mangos of the apple variety favoured because of their sweetness from Meru and hibiscus.
“We want to ignite originality in Kenya through these locally made craft beverages. They bring something new to your drinking experience,” says Alex Chappatte, the CEO and founder of Kenyan Originals (KO), one of the craft beverage makers.
There is something brewing in Kenya. Craft beverage makers like Bateleur Breweries, 254 Brewing Co, and Sierra Brasserie are gaining traction, distilling gin and producing cider, competing with established beer and whisky firms and giving more options to the consumer.
“Today’s alcohol consumption is influenced by three trends; they are big on purpose, sustainability and health. From this foundation, we built KOs,” says Ms Chappatte who cut her teeth in West Africa where she worked for Pernod Ricard, a French alcoholic beverages giant, which makes Jameson, Chivas Regal, Martell, Balentine’s, Absolut among others.
With a portfolio of ciders and now a gin line, the brewer she built from scratch with part of the seed funding coming from Chandaria Capital, the business has grown. Today, KO products that come in over 10 flavours are sold in over 1,800 outlets countrywide.
