NAIROBI, Kenya Dec 1 – Kenya Breweries Limited (KBL) has unveiled a new microbrewery production plant with a new cider innovation brand.
The Sh1.2 billion microbrewery plant, located next to its main plant in Ruaraka, targets to explore new innovations and experimentation to meet consumers’ changing tastes and preferences.
The company rolled out its first commercial product brand from the site whose ground was broken in May last year.
The first brand of the new production line, Manyatta, is a new 100 per cent apple cider, produced alongside three flavoured variants including Mango and Ginger, Lemon and Ginger, Pineapple and Mint, which will be available on the market soon.
The construction of the spanking new microbrewery in Ruaraka was part of events to mark the 100-year anniversary of East African Breweries Plc (EABL).
EABL Group Chief Executive and Managing Director Jane Karuku said the new production line is a perfect blend of creativity.
“While we reflect and honour the past, we are passionate about nurturing categories old and new, and about building authentically crafted, culturally relevant brands. We move at pace with the latest trends, creating products, tastes and experiences for people to enjoy as part of celebrations big or small. This requires focus, precision and investment,“ said Karuku EABL MD.
KBL Managing Director Mark Ocitti said the Kenyan consumer is increasingly discerning, and the firm must be flexible to provide customers with the variety they need.
“With this microbrewery, we can combine data, insights and innovation with the creative flair these consumers expect from us, as the custodian of some of the most iconic brands,” stated Ocitti.
“This will be a centre of innovation and experimentation and it will liberate master brewers’ craftsmanship to deliver what the consumers need.” h added
EABL Marketing Director Anne Joy Michira noted that the microbrewery features a taste room where visitors will learn about and sample the various brews on offer, with sensory experts at hand to take them through the processes.
“This space will immerse visitors, from the light-variant beer lovers to cider aficionados to innovative cocktail enthusiasts to discover their sensory depths and perfect serves, “She said.
