Since October is well-known for shining the spotlight on beer festivals across the country, we thought we’d raise a glass to a local lass who’s taking back the brewing world, cup by cup.
At 39, Megan Gemmell is brewing up a storm with her world class African-inspired beers that are memorable and complex, yet easy to drink. Although she never in her wildest dreams imagined the success she’d gain, she’s embracing each moment that serves as a powerful reminder of how hard she’s worked to get where she is today.
Megan’s journey is rooted in science – she holds an Honours in Biochemistry and a Master’s in Microbiology – and a passion for her true calling – brewing beer. Becoming the powerhouse behind Clockwork Brewhouse in Botha’s Hill all began during her studies, 15 years ago, at UKZN.
“Thinking back to my childhood, beer was something my folks enjoyed around the braai or roaring fire, usually while camping in the bush with friends and animal sounds all around us, so essentially beer is a happy place for me,” says Megan, who admits once at the legal age she was primarily a cider drinker.
“Craft beer wasn’t really a thing in those days, and I never saw the appeal of the commercially available beer at the time. If you asked me to describe the beer back then, I’d have said it was yellow, very fizzy, and quite underwhelming in the flavour department.”
It was only when she worked and travelled in the UK and Germany that Megan discovered the wonder and diversity of beer.
“I encountered beers that ranged from yellow to amber to jet black, with flavours reminiscent of rich coffee and dark chocolate, or even banana, cloves and bubble-gum. It was a sensory smorgasbord, and I loved it. Instead of beer just being beer, you had options for every occasion and every mood,” Megan says.
When she returned to South Africa, the craft beer scene hadn’t yet taken off and Megan knew the only way to enjoy the diverse beers she’d savoured overseas was to recreate them herself. So, while studying for her Master’s, she taught herself how to brew, and brewing beer at university meant there was no shortage of willing taste testers.
“The launch of the intervarsity brewing competition significantly ramped up my brewing knowledge, providing a clear goal rather than aimless experimentation. This was transformative; my beers improved drastically, and I began receiving brilliant feedback.”
In 2011, Megan attended her first homebrewers event, coincidentally hosted by the 1000 Hills Chef School where she now extends her expertise to the next generation of brewers by lecturing the second year brewing course. She is also the brewer for 1000 Hills Brewing Company.
“That event introduced me to the remarkable brewing community and the genuine warmth of their support. This, coupled with my passion for creating something local and tasty, steered me deeper into the industry.”
After a few years of dabbling in the homebrew scene, Megan started a commercial brewery with some friends in 2013. This was no small feat, especially while juggling a full-time job as a microbiology researcher.
“When I started the brewery, I knew I needed a name that held personal meaning. My grandfather built grandfather clocks, so I grew up surrounded by their comforting chimes. I’ve always been fascinated by the inner workings of clocks, watching the cogs move in perfect sync. My brewing approach is much the same – methodical, with everything running like clockwork. And so, Clockwork Brewhouse was born,”
Eventually, the demands of the brewery grew, and Megan took the leap to commit to brewing full-time. But the journey hasn’t been easy.
“The industry isn’t particularly lucrative for many reasons, but it’s built on a deep passion for the craft and the belief that craft beer brings people together. How can you not love that?” Megan admits that running the brewery on her own was challenging, with many late nights. Things got easier when she was joined by Londy Mbanjwa, who Megan says is physically strong and unafraid of hard work – both essential traits in the brewing world.
“Despite having no prior experience in beer or brewing, and not even being a beer drinker herself, Londy learned quickly and has become an invaluable part of our two women team.”
Megan’s dedication to the craft and keen palate have earned them multiple awards at prestigious international beer competitions and international acclaim. Megan now proudly serves as a globally accredited beer judge.
As an ardent advocate for the art of brewing, Megan believes that brewing beer is akin to the liquid version of being a chef.
“To keep my passion alive, I brew beers that I personally enjoy – and I’m incredibly fortunate that my customers enjoy them too. I have a core range of five beers, but I always keep two or three special brews in the works. I love experimenting with ingredients, especially with the unique fruits we grow in our garden, like grapes, tamarillos (tree tomatoes), and granadillas, and I love bringing food into the mix.” Megan also hosts beer tastings as a fun alternative to the usual wine tastings.
“These events are a fantastic way to introduce people to craft beer and showcase the wide range of flavours available. There truly is a beer out there for everyone. My personal favourite is the Schwarzbier that I started from the get-go. It’s undergone many refinements and is my most awarded beer. I’d describe it as a flavourful, light-bodied German-style black lager with moderate chocolate and coffee notes, perfectly balanced by a subtle bitterness,”
Megan points out that their mission is to create beers that are memorable and complex, yet easy to drink. She and Londy keg and bottle their beers and have draught and bottled stock available at 1000 Hills Chef School’s restaurant, which is open over weekends. A full selection of their beers is also available at Hillcrest Tops and Lillies Quarter Tops.
“Awards aren’t everything, but they’re a powerful reminder of our hard work, especially on the tough days. Looking up at our wall of framed awards is a real boost and is proof that our efforts are paying off. The recognition we’ve received, both nationally and internationally, is truly phenomenal, and while I’m not the only female brewer in the country or even in our province – it’s still a relatively small group. I do hope to pave the way for other young women and creatives, showing that there’s a place for everyone in this field. Prost!”
Details: Follow Megan on socials @clockworkbrewhouse or visit clockworkbrewhouse.co.za
