Made with only the finest ingredients our GINGER takes two weeks to ferment. This slow brewing process allows the flavours to develop fully.
Dragon is traditionally brewed to pack a seriously GINGER punch. It's slightly sweet with a definite fermented flavour. The ginger burn is made to linger.
Made in South Africa
Armed with only a passion for brewing, a love of gingerbeer and a desire to get more good-quality brew on the South African market, Dragon founder, Warren Harries-Jones, started formulating a home-fermented alcoholic gingerbeer from his garage three years ago. After much trial and error - and a couple of explosions - the taste and fermentation levels were finally perfected.
Dragon launched, as many craft products do, at the markets and local beer festivals, where we built up a loyal following.
Over the past three years, we have negotiated many of the hurdles facing craft brewers in South Africa: red tape, cash flow challenges, a lack of bottling facilities willing to take on small brewers, as well as initially holding onto day jobs while brewing after hours. Through sheer perseverance and enthusiastic support from other craft brewers and the public, the brand has grown to become a sought-after brew, available nationally.
Our name: When we looked for a name for our new brew, Dragon was an easy choice – its link with the burn of fiery gingerbeer was obvious, but this particular Dragon, the Welsh Dragon, also happens to be part of the Harries-Jones family crest.
Why ginger? Many South African’s have grown up with a taste for strong gingerbeer. We wanted to be able to enjoy this flavour, but with an alcoholic twist.