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Welcome to the Craft Beer Library

Where friends meet over good Craft Beer and good food

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ABout CBL

For the Love of It

As avid beer lovers in a vibrant and expanding craft beer market, we thought the time is right to get involved,
live the passion and create an exciting and unique environment to enjoy good craft beer with good food.

We believe the craft trend is here to stay and that creative brewers will continue to spring up all over the country,
creating wonderful brews to be enjoyed by discerning beer drinkers. The Craft Beer Library is the place where the Craft
Brewery's "story" can be heard, Beer labels read and where the uniqueness of each brew can be savoured. CBL is the purveyors of
South African craft beer and ciders, not the conventional liquor outlet or watering hole, but an over the counter experience of
note with "an off the fridge shelf or fresh from the keg" supply.

The vision is a beer boutique experience, coupled with a unique pairing of great, local and easy foods. Our mission is to take
freshly crafted brews directly to the end user, open the bottle, or crank the tap for instant gratification.

We do this in unique way, affording brewers and patrons the best possible exposure in a trendy, comfortable and easy setting.


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Our Beer and Cider

LAGERS/PILSNERS

Light body beers made for summer. These are called "thirst quenchers".

Compliments salads, light seafood, and starches

BLONDE ALE

Blond ales have a great balance of hops and malt. A recommended beer style for those trying craft beer for the first time.

Complements sweet and spicy foods, light seafood, salads, fruits

PALE ALE/IPA

Pale Ales are the best-selling craft beer in the U.S. They are distinguished by a citrusy and typically high hoppy style with a medium to dry finish.

Compliments a wide range of food. - Cuts through salty, fatty, and sweet foods; cleanses the palate

AMBER ALE

A style made popular by California and Pacific Northwest breweries. Amber ale is a well-balanced beer consisting of equal parts malt and hops with a caramel richness.

Complements sandwiches, hearty soups, pizzas, pastas in red sauce.

RED ALE

A malt forward beer with very low hops. Compliments flavours that are nutty, savoury, roasted meats and vegetables.

Compliments flavours that are roasted or grilled meats, starches

BROWN ALE

Brown ales get a bad rap. For some inexplicable reason, they are not high on the minds of craft beer lovers. Considered by many to be a universal food pairing beer. It's not hoppy and lower on the alcoholic scale than IPA which may explain why it gets no love. Notes of caramel, toffee, nuts, and biscuit. Brown ales are also malt forward beers.

Compliments steaks and Barbecue Cuts through spicy with its sweetness

PORTER

Probably the most misunderstood beer there is. Thinner in the mouth than a stout and less reliant on malt roast, it's drier and slightly bitterer.

Compliments steaks, smoked foods, braised dishes, mashed potatoes

STOUTS

Due to its high malt, it feels fuller in the mouth. It's ideal to pair this hearty beer with roasted red meat dishes

Compliments grilled steaks, BBQ, salty foods


What About A Craft Cider?

The definition of craft is “small and independent”, and thus the craft brewer produces smaller amounts to allow more complexity, more innovation, and fruits that are sourced from nearby partners. Craft cider is a fermented beverage produced from apples and pears. The earliest record of the fermentation of apples can be traced back to the Romans in 55 BC when they reached Kent, England and noticed villagers drinking an alcoholic drink made from apples.

Today ciders current growth can be attributed to craft drinkers taking notice of this exciting new segment. Brewers focus on designing to maintain the drinkability of the craft cider without losing complexity and characteristics of the fruit. The craft cider movement is here. The recent trend in gluten free products has also created more interest in naturally gluten free ciders. Cider begins in an orchard. The apples are harvested by hand and then pressed into juice, it takes about 36 apples for 3.5 litres of juice.

No particular type of apple is better than another, but what matters is the blend the cider maker uses to balance the apples flavours and characteristics. Yeast is added to the fresh pressed juice and fermentation begins when the yeast cells begin to convert the sugar into alcohol and carbon dioxide. When all the sugar is converted the cider is considered dry. Many regions of the world are known for different types with England known for dry ciders, France for sweet, and Spain for vinegar-like. The apple varieties used entirely depends on what taste the cider maker is targeting. Blending is crucial because it allows the cider maker to perfectly balance the sweetness, tartness, and dryness in the finished drink.

Come join us for a beer

come try one of our craft beers and sample a fews other favorites