A Brewery visit to remember

December 19th, 2024

My neighbourhood has a small shop stacked with crates of Skol-branded beer. Every evening, I watch people stream in to grab bottles, and I’ve always wondered: What makes Skol so popular? That curiosity stayed with me until one rainy Friday afternoon when I found myself at the Skol Brewery in Nzove, ready to uncover the story behind these beloved drinks.

The visit was part of an exciting initiative by the Three Mountains team. We train their managers and team leaders on leadership. At Three Mountains, Fridays are usually reserved for learning something new in a fun way, and this brewery tour promised to be just that.

As soon as we arrived, a strange smell hit me. It was distinct yet unfamiliar, instantly confirming we were at a brewery. We were handed bright orange safety jackets with reflective strips at the gate. I looked around, curious about the massive yellow tanks nearby. “Could those be where they store the beer?” I wondered. We were greeted warmly by the Director of Human Resources. We stood in a circle and introduced ourselves, not just to her but also to our tour guides: a safety officer and a lab staff member we were briefed on safety rules. Some of us had worn sandals—oops—but thankfully, the brewery gave us closed shoes for the visit, saving us from missing out.

The tour began outside, where rows of warehouses house crates of empty bottles waiting to be reused. Then, we stepped into the lab, a space dedicated to quality control. Watching machines test raw materials and packaging was fascinating. It made me realise how much effort goes into ensuring each drink meets the highest standards. A surprise for me—and my colleagues—was the shower in the lab. The guide explained it was for emergencies, in case a technician accidentally came into contact with chemicals. The level of preparedness amazed me.

Next, we visited the water treatment plant. “Beer can’t be made with hard water,” our guide explained. “Without water, there’s no beer.” The brewing area came after that, where the smell of ingredients filled the air. This is where Skol’s unique flavours are born, through a mix of science, creativity, and precision. The area was very hot, and we were happy to leave there again. Outside was an area with many pipes leading to all sorts of tanks.

The last stop was the packaging section. Long conveyor belts move unclean bottles to be washed, filled, sealed, and labelled, ready to hit stores. It is fascinating to see how they move. The real fun started when we joined Skol employees for their weekly “The Bar” event. Everyone relaxed, sipping drinks and chatting. I tried Maltona for the first time—it reminded me of Ubushera, a traditional sorghum drink from my childhood. As we sipped our drinks, some of us joined in for basketball and volleyball games. It was my first time playing basketball since high school, and it was a blast.

Looking back, the visit wasn’t just a factory tour. It was a chance to connect with people, learn, and understand the passion behind the drinks that so many love. Now, I get why my neighbours flock to buy Skol—and I’ll admit, Maltona has earned a spot on my list of favourites too.

Christella Uwicyeza

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