Rarely does the story of beer start with a baker, his brother and a Jacuzzi. But at Saggy Stone, this is exactly how a fruit and wine farm became a microbrewery, brewpub and restaurant.
Whilst in a Jacuzzi, brothers Adrian and Phillip Robinson, decided to buy a fruit farm situated in the heart of Nuy Valley, west of Robertson in the hopes of turning its grapes into wine and exporting its fruit overseas. They changed course after travelling through Australia, where Phillip noticed a trend of microbreweries scattered in the Outback’s vineyards. This gave him the inspiration to become Robertson’s first “beer-brewing farm”.
Their dream kicked off in 2007, with a couple of experimental kit beers made for friends and family. A combination of Phillip’s recipes and Adrian’s 12-year stint as a baker, ensured they perfected the art of brewing using the all-grain brewing method, while discovering that the pure mountain water on the farm made the perfect pint.
Content with the outcome three years later, the plan was to distribute their beer to pubs but this left them feeling unsatisfied. Not knowing or being able to see how beer drinkers received their beers resulted in the birth of Saggy Stone Brewpub in 2010. Set amongst the plum orchards and built from natural river stone found on the farm, this pub puts the “craft” in craft beer.
Today, Saggy Stone offers 4 distinctively different and satisfying brews, the result of using only natural spring water found on the farm and taken from the head spring at the top of the Langeberg Mountains. This pure, moss-filtered spring water that flows over the smoothest granite, is the key to a great tasting craft beer and as the brothers know, great mountain water, makes better beer.
With homebrewing becoming a favourite pastime and an ever-growing number of South African craft beers to contend with, Adrian and Phillip knew that their beers had to be special.
A hobby became a passion and after many years of testing and tasting, they realised that while ingredients and processes may vary considerably, a soft, palatable water is the secret. The result is a range of local craft beers made pure by their very own mountain water.
Set in the plum orchard and built by Adrian himself, the stone-walling effect and wooden-decked building now known as Saggy Stone Restaurant & Pub blends into the environment. It offers a homely, up-market setting that’s comfortable and relaxing. The bar is made from a huge chunk of reclaimed Gum tree to reflect its eco-friendly nature.
Surrounded by lush green grass,a central pond and a kid’s jungle gym, Saggy Stone offers a family-friendly location where parents can relax and soak up the spectacular mountain views while kids (and dogs) explore the area.
Guests are also encouraged to help themselves to ripe plums.
Before ordering, guests are treated to a “tasting” of Saggy Stone beers so everyone can find their favourite.
The menu caters to everyone, from home-made burgers and Adrian’s favourite, peri-peri chicken livers, done the way he loves to do them, to a beef and ale pie, eisbein or fish and chips, all cooked using Saggy Stone beer. The restaurant is known for its generous portions and rustic style cooking that tastes like home.
Amandalia Farm , Robertson, Western Cape, South Africa