The Wavescape Surf & Ocean Festival began as a way to capture the stoke and exhilaration of surfing through stories of exotic destinations and secret waves, but has morphed beyond surf culture to the fight for a greener earth and bluer ocean. For us, it’s an amazing opportunity to bring communities together, to share stories, and to celebrate those meaningful connections surrounding the love of surfing and a shared passion for our oceans and our environment.
“It’s special to see how our festival brings together such a wonderful group of passionate people who are making a difference. An integral mandate of Wavescape is to remind us how crucial the ocean is to our survival, and to the earth we inhabit while embarking on a celebratory feast of ocean love and surf stoke. ” – Co-founder of Wavescape Steve Pike (aka Spike).
We’re a long time friend and supporter of Wavescape. We’ve been been along for the ride since 2012, and we’re super excited to announce that we’ve come on board as the headline partner!
This year sees us bringing back the best classic events from over the years – the Wavescape Artboard Project, Clifton Beach Screening, Slide Night, the Film Festival, and the Wesgro Blue Ocean Master Class. We’ve also got the much anticipated world premiere of Rick Wall’s Satori Film, and a specially curated Big Wave surfboard exhibition – both at the brewery.
Here’s a list of the awesome events making up this year’s Surf & Ocean Festival:
- 15 November: Big Wave Meet Up + Grant Scholtz’s board exhibition – at Jack Black’s Brewery.
- 19-28 November: Wavescape Art Board Project – Exhibition at Jack Black’s Brewery.
- 24 November: Satori Film Premiere at Jack Black’s Brewery.
- 28 November: Art Board Auction with Nik Rabinowitz at Jack Black’s Brewery.
- 30th November: The Sexy Ugly Beautifuls book launch at Rolling Wood (book by John McCarthy).
- 01 December: Clifton 4th Beach Outdoor Screening.
- 03 December: Slide Night at Centre for the Book.
- 05 December: Wesgro Blue Ocean Master Class.
- 6-9 December: Wavescape Film Festival at the Labia Theatre.
- 1st / 2nd December: Beach Clean Up hosted by BEACH Co-op.
- 1st & 2nd Dec and 8th & 9th Dec – Swim Free Confidence courses by John McCarthy.
Check out the festival website for more info, or keep an eye on our Facebook page.
All proceeds from the event are donated to beneficiaries such as the NSRI, Waves for Change, Shark Spotters, the 9 Miles Project, Ocean Pledge, Beach Co-op and South African Adaptive Surfing.
Supporting partners: Wesgro, Petco, Long Beach Capital, Gone, Mami Wata, and York Surf.
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Job Title: Debtors Administrator
At Jack Black Brewing Company, we are inspired by our great beer and have a passion for excellence. We are on the lookout for a tenacious, ‘can do’ Debtors Administrator who is on the ball and enjoys working in a busy and challenging environment. This position goes beyond that of a debtor’s clerk and will have you involved in all aspects of our active office.
As a Debtors Administrator you will be the lifeblood of the business, ensuring our cash is always flowing while maintaining fantastic relationships with all our customers. The ideal candidate will need to be able to work independently as well as part of the team.
The role is best described but not limited to the following:
- Handling credit agreements/vetting of customer and processing new account.
- Taking customer orders
- Account queries
- Reconciliation of debtors
- Debtor collection and follow up
- Capturing of bank receipts
- Hand over of bad debt
- 3rd party stock levels
- Vat control account reconciliation
- Sales report compiling – 3rd party
- Ad-hoc delivery route management
- Ad-hoc driver management
- Ad-hoc reconciliation of creditors
- Ad-hoc admin / filing / office support
- Ad-hoc capturing suppliers invoice
- Pastel Accounting.
- Min 3 years experience as a debtors clerk.
- Effective communication skills.
- Computer skills – Microsoft Word, Excel, Outlook.
- Reliable, responsible and trustworthy.
Great people skills, the ability to multitask and work within a team will hold you in strong stead.
Experience working in Pastel is essential.
Our team is only made up of the best so if fancy yourself being a member of the ‘A Team’ and have what we are looking for then do not hesitate to send in your details (resume and cover letter) to firstname.lastname@example.org
*Please note, that although we’d like to respond everyone individually, due to time constraints and the volume of CVs received, we’re unable to do this. If you don’t hear from us within 2 weeks please consider your application unsuccessful.
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Last year we had the privilege of handing out ice cold Jack Black’s to the legends who heroically crossed the finish line. Those of you who were there will know that the vibe was incredible, incomparable, amazing and downright special.
Image: Nick Muzik
Since then we like to think (or at least hope) that we’ve formed a bond with many of you, and strengthened our bond with our beautiful Table Mountain.
This year we’ll be there again, with an outstretched hand and an ice cold Jack Black, for you, because heaven knows you deserve it.
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Like many of our oldest and dearest, we first met Ash back at the Neighbourgoods Market at the Old Biscuit Mill, waaaay before anyone was paying attention to us or trying to understand what the heck we were doing. Craft beer was a totally unfamiliar and almost non-existent thing, so brewing beer out in Stanford and hauling it to a farmer’s market in Woodstock every single Saturday was a bit of a crazy vibe.
Yes, there was a time when the words ‘craft’ and ‘beer’ weren’t commonly found in the same phrase in SA. We used to have to refer to ourselves as a ‘micro-brewed’ beer for clarity’s sake. And we got weird looks. But not from Ash. She’d come visit us weekend after weekend at our dodgy little stand for a pre or post shift beer, holding down a hectic job (but really kicking-ass) at the world-renowned Test Kitchen restaurant with Luke Dale-Roberts.
Neither of us were household names but we shared a sense of purpose, committing ourselves to our causes in a no holds barred kinda way. Because we had to. Ash knew and understood the value of ingredients, processes, time, and materials – because like food, beer is alive – and you don’t wanna rush the process. She just got it.
Ash was born in the Transkei in a liberal community with a strong sense freedom, family and nature. A self proclaimed introvert, she discovered cooking early on and knew by the age of 9 she wanted to be chef. Her life is peppered with career milestones including work experience at La Colombe and the Test Kitchen. Inspired to broaden her horizons, she travelled to the UK where she worked at a top restaurant whose aggressive approach “broke her down and built her up as they wanted her to be” – but not how she wanted to be. Think loads of swearing, shouting, and bravado. So when given the opportunity to work alongside Heston Blumenthal, she took it – and came into her own.
A road trip ‘eating her way’ through America later, she returned to Cape Town in 2016 to open the highly anticipated Ash restaurant – where she cooked for a sold-out crowd night after night with her charcoal food concept. Fast forward to today, she’ll be opening the doors to her new restaurant, Riverine Rabbit, this October. The restaurant, inspired by both an endangered species and her strong ties with the Karoo, will have a focus on sustainability, seasonal produce, and a drive to support community-driven projects.
She hates the word fine dining, but there’s no doubt the food will be bloody good. No bullshit, no pretense, just amazing food in a beautiful space. After a series of hectic months on the road travelling and cooking, she’s ready to settle down and cook her heart out. Watch this space.
To read more on our ambassadors, check out this blog post.
Image: James Puttick
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With bucket loads of talent and twice the passion, our brewers have collaborated to brew our once-off Wolves of Winter Stout. Inspired by the drop in temperature, fire-side weekends, and an itch to try something new, our team came together and developed this unique recipe ’round the table of an informal brewer’s lunch in our Taproom. Knowing we had a small window in our brewing schedule, a quick scramble for raw materials ensued, and the brewing process began the very next day.
“We wanted to do something completely different while staying true to what we do best. This beer is the culmination of the expertise, perfectionism and passion of our brewing family.”
Our primary focus was the malt. We wanted to achieve a deep dark colour without adding any roasted bitterness, so, along with a few other malts, we chose to brew with Carafa Special – a malt that doesn’t contain a husk and provides a deep rich colour without imparting any strong roasted characters. We’ve kept the hop profile simple, with subtle bitterness and a piney, resinous aroma. And because we wanted this stout to be a little different, we fermented it with lager yeast.
The result is a truly delicious, complex beer that goes down well and leaves room for another. And another.
This R&D release will be available at our Taproom only – while stocks last. If any kegs do sneak out of the brewery, we’ll let you know where they end up!
Nose: Upfront coffee and chocolate aromas with nuances of roasted marshmallows.
Taste: Refreshing medium-bodied stout; unique bitterness that gently lingers, then disappears inviting the next sip… Dark chocolate and coffee flavours follow through on the palate for a subtle but delicious finish.
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