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	<title>Design News &#187; brewery</title>
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		<title>With Sophistication On Tap, Wild Clover Reinvents Brewery Interiors!</title>
		<link>http://designnews.co.za/with-sophistication-on-tap-wild-clover-reinvents-brewery-interiors/</link>
		<comments>http://designnews.co.za/with-sophistication-on-tap-wild-clover-reinvents-brewery-interiors/#comments</comments>
		<pubDate>Thu, 12 May 2016 07:19:39 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Décor]]></category>
		<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[Ampie Kruger]]></category>
		<category><![CDATA[brewery]]></category>
		<category><![CDATA[decor]]></category>
		<category><![CDATA[Inhouse Brand Architects]]></category>
		<category><![CDATA[Interior]]></category>
		<category><![CDATA[Stellenbosch]]></category>
		<category><![CDATA[Wild Clover]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=1468</guid>
		<description><![CDATA[Wild Clover Breweries in Stellenbosch is sporting a newly designed restaurant, brewery and deli that perfectly match the taste and charm of the brand’s celebrated home-brewed beer. The design displays a heady contemporary aesthetic that cohesively ties the restaurant, brewery and deli areas together while also reflecting the brewery’s personality: stylish, yet accessible; sophisticated, but fun! Inhouse Brand Architects was the design firm of choice due to its expert conceptualization skills and long list of successful hospitality and retail projects including the recently completed The Butcher Shop &#38; Grill Sandton, Bocca and Wagon Trail Breweries. Inhouse’s Managing Director, Phillip Wyatt, and Associate Director, Moiisha Viasgie, were briefed to infuse the Wild Clover space with an industrial yet homely look-and-feel. It was also important that the brand’s personality play an integral part in the overall execution. The brewery has four signature beers, each named after an animal &#8211; the Eagle Weiss Wit, Blind Mole Pils, Double Owl Ale and Black Dog Porter – and each brings its own sense of character and eccentricity to the brand. The central focus of the space is no doubt the brewery itself. This room is sheathed in glass, allowing guests to view the beer-making process, [...]]]></description>
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		<title>A unique and rewarding collaboration between a leading interior design firm and a family-run business has resulted in a trail-blazing venue for Wagon Trail Brewery</title>
		<link>http://designnews.co.za/collaboration-between-inhouse-brand-architects-and-wagon-trail-brewery-cape-town/</link>
		<comments>http://designnews.co.za/collaboration-between-inhouse-brand-architects-and-wagon-trail-brewery-cape-town/#comments</comments>
		<pubDate>Thu, 05 Mar 2015 12:23:36 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Design]]></category>
		<category><![CDATA[12 Pigs Charcuterie]]></category>
		<category><![CDATA[89 Interior Design]]></category>
		<category><![CDATA[Aidan Hart]]></category>
		<category><![CDATA[Anura]]></category>
		<category><![CDATA[beer]]></category>
		<category><![CDATA[Bouma]]></category>
		<category><![CDATA[Brenda Hart]]></category>
		<category><![CDATA[brewery]]></category>
		<category><![CDATA[Cape Town]]></category>
		<category><![CDATA[Inhouse]]></category>
		<category><![CDATA[Inhouse Brand Architects]]></category>
		<category><![CDATA[iroko wood]]></category>
		<category><![CDATA[Microbrewery]]></category>
		<category><![CDATA[transformed into contemporary destination]]></category>
		<category><![CDATA[Wagon Trail]]></category>
		<category><![CDATA[Wine Farm]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=116</guid>
		<description><![CDATA[When the Bouma family wanted to reinvent the existing restaurant on their wine farm Anura, they enlisted the help of Creative Director Aidan Hart of Inhouse Brand Architects and his wife Brenda Hart of 89 Interior Design to bring their vision to life. What was previously a more formal and traditional restaurant, Wagon Trail Brewery, has been transformed into a directional and contemporary destination that houses a new 500litre microbrewery. In addition to the brewery and brewer’s laboratory in full view of visitors, an on-site deli is near to completion and will make Anura’s own wines and cheeses available alongside a selection of fine cuts of meat from 12 Pigs charcuterie. The brewery itself features a variety of lagers and ales brewed by Lance Bouma. “I always wanted to try brewing beer and after seeing the craft beer equipment at a show overseas, I took the plunge and ordered it,” he explains. “There was a lot of brainstorming about where to put the brewery and how to sell the beer,” he continues. “We then had the idea of closing our original restaurant, and starting afresh  &#8211; with the brewery, wines, cheeses and charcuterie being the focal point of the restaurant. [...]]]></description>
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