Brewery, Winery, Cidery & Distillery Insights for Producers

A taproom is where your beer earns retail margin — but only if the EPOS understands kegs, batches and the brewery behind the bar. This guide covers what a taproom POS must do that a generic hospitality till cannot.

Bars lose money in specific, predictable places: unsettled tabs, over-pouring, slow service and messy cash-ups. This guide covers the POS features that actually plug those leaks — and the ones that just pad the brochure.

POS vendors in South Africa are strangely shy about pricing. This guide breaks down what restaurants and bars actually pay in 2026 — monthly software fees, hardware, payment costs and the add-ons that double the quote — so you can budget before the sales calls start.

Planning to brew, distil or ferment commercially in South Africa? This guide walks through liquor manufacturer registration step by step — from company registration and the National Liquor Authority, to provincial micro-manufacturing licences and SARS excise warehouse licensing.

From fynbos-infused ferments to herb-forward fruit ciders, botanical cider is reshaping what South African consumers expect from the cider category. This article explores the rise of new alcohol cider styles, what's driving demand, and what producers need in place to scale production successfully.

Excise duty is one of the most misunderstood obligations facing South African alcohol producers — and getting it wrong can be costly. Whether you're a craft brewer, winemaker, or distiller, this guide explains what excise duty is, how it's calculated, and what you need to do to stay on the right side of SARS.