Beers from a Hat: DHB’s 2026 Style Challenge

Every now and then, a Durban Homebrewers member needs a good homebrew style challenge to step outside their comfort zone. Brew something different. Try a style they wouldn’t normally choose. Perhaps even question their life choices somewhere around mash-in.

And so, earlier this year, Beers from a Hat was born — our club’s year-long homebrew style challenge.

The idea was simple: a selection of beer styles that we don’t often think of brewing were thrown into a hat, and participating brewers drew a style to brew during the year. No swapping. No suspiciously convenient redraws. Just pick a beer style and make it happen. (For the official style parameters, our brewers lean on the BJCP Style Guidelines.)

So far, it has taken us on quite a journey — and it’s a big part of what makes our Durban Homebrewers club culture so much fun.

Weiss — Brett Langton (June)

First out of the hat was Brett Langton, who took on a Weiss. The beer made its debut at our June club meeting at Westville Warehouse.

A Weiss is a great reminder that wheat beers don’t have to be complicated to be interesting. Wheat contributes a soft, creamy character, while the yeast can bring those classic fruity and spicy notes that make a good Weiss so wonderfully drinkable.

And, of course, there’s the eternal question: Do we pour the yeast sediment or leave it behind?

There is, naturally, a correct answer.

There is also a very strong possibility that homebrewers will argue about it.

Catarina Sour — Dylan Jordaan (July)

Next up was Dylan Jordaan, who drew a Catarina Sour and brewed it for our July meeting at Lions River Brewery.

The Catarina Sour is a modern Brazilian-inspired sour style, generally built around a bright, refreshing sour beer combined with fruit. Think tart, juicy and highly drinkable — the sort of beer that can make you forget for a moment that you are actually standing in a room full of people discussing fermentation temperatures.

Sours also remind us that acidity is another tool in the brewer’s toolbox. It’s not all about malt and hops. Sometimes the goal is simply to make your face do that wonderful little “Ooooh!” thing when you take the first sip.

American Wheat — Anelda Fouchè (August)

In August, Anelda Fouchè took on an American Wheat, served at our Taps on Twenty 4 meeting.

American Wheat sits in an interesting space: wheat-forward and refreshing, but generally cleaner and less yeast-driven than its German cousin. It can showcase a lovely combination of grainy wheat character and hop freshness without becoming a hop monster.

It’s also a style that proves you don’t need 47 different ingredients and a brewing spreadsheet the size of a small mortgage application to make an enjoyable beer.

Sometimes simple works.

Coming Up: Rice Lager — Megan Gemmell (September)

Next to draw from the hat is Megan Gemmell, who will be taking on a Rice Lager for our September meeting.

Rice in beer has historically had a bit of a reputation, but it can be a very useful brewing ingredient. It tends to produce a lighter-bodied, crisp and clean beer, making it particularly well suited to refreshing lagers.

The challenge, of course, is making something that is clean and crisp rather than simply “beer-flavoured sparkling water.”

We’re looking forward to seeing which side of that line Megan lands on.

And the Homebrew Style Challenge Keeps Giving…

The adventure doesn’t stop there. Coming up over the next few months:

• October — Rauchbier — Paul Schumann
• November — Milkshake IPA — Oren
• January — Belgian Dubbel — Rich Hall
• February — Imperial Stout — Dave Harrison
• Later in 2027 — Belgian Sour — Justin Clarke

That’s quite a collection of styles — smoky, fruity, sweet, dark, sour and everything in between.

Which is precisely the point of this homebrew style challenge.

It’s about brewing something you might not otherwise choose, learning a little along the way, and giving the rest of the club a chance to taste the results.

Brew It. Twist It. Share It.

And here’s the best part: the recipes from Beers from a Hat will be made available in the Durban Homebrewers Club recipe library on our website.

So don’t just read about them — have a look, brew one yourself and put your own spin on it.

Change the hops. Adjust the grain bill. Try a different yeast. Make it your own.

But there is one important condition:

If you brew it, bring some tasters to the next club meeting.

Because a recipe shared is good.

A recipe brewed, poured into a glass and passed around the table?

That’s what this homebrew style challenge — and homebrewing generally — is all about.