With a little Tusker Malt and a lot of passion, find out how a home-grown Kenyan Beer is turning the industry on its head in some very unexpected ways.
We’re no physicists, but we have to ask: can a beer exist in any other state than, well, a beer? The truth, as it turns out, is a resounding ‘yes’, because beers also make for excellent shandy mixes.
During those long hot African summers, few things are as refreshing as a well-crafted beer shandy. Of course, it helps if you use the right beer too.
Today, we’re going to focus on Tusker Malt – the flavourful, fruity and full-bodied beer in the Tusker stable – and how we can create three fantastic shandies from it.
Q: So Bryan, what exactly is a
‘Tusker Mixologist’?
What does this role include?
PRINCE BRYAN: (PB)
Good day! As a Tusker Mixologist, it’s my job to come up with creative and innovative ways to experience and taste beer. This means offering beer to people in a unique way that is completely different to what they are used to and what they would usually expect.
Q: People tend to have this perception that a ‘beer, is just a beer, is just a beer’. There’s only one way to pour it, serve it and enjoy it. But we know this is not true, right?
PB: Definitely not true, one can play around with beer to bring out so many different flavours in shandies.
Q: What is it about Tusker Malt, the beer, the brand, the flavour profile that makes it so highly adaptable in shandies?
PB: Well, Tusker Malt Lager is Kenya’s first and only premium 100% Malt lager. A beer that is carefully crafted to bring out the tasting notes of a strong, malty, fruity, full-bodied beer.
The unique thing about Tusker Malt is that it is only brewed using 3 ingredients, Water, Malt and Hops. It’s 100% Malt and brewed twice as long as ordinary beers.
To add to that, Tusker Malt is also very clean and crisp, making it adaptable to different flavours; the end result is a sweet, smooth and always-refreshing shandy.
Q: The sense we get from these mixes is that they are incredibly easy to make and a favourite among guests. What are your recommended Do’s and Don’ts for fellow bartenders when serving a Tusker shandy?
PB: Okay, for the DO’s, we must always ensure we:
- Use well chilled beers (3-7°c)
- Use a chilled glass when you can
- Make the shandies in a pitcher when you can so you can mix the ingredients well without spilling over
- Use fresh fruit for best results
- And of course, share with friends!
PB: As for DON’TS, there are a few simple watch-outs:
- Don’t put ice in the glass as it will melt and over-dilute the shandy causing imbalance on taste
- Don’t use warm beer as it doesn’t bring out the best taste. It also bubbles too much, spilling all over
- Lastly: Don’t drink and drive!
Q: Bryan why don’t you
take us through
three beer shandy recipes and tell us what makes each of them great in their own right?
Shandy One: Kenyan Sunrise
PB: Now here’s something truly unique. Made with strawberry syrup and lime juice, it elevates the subtle fruity taste of Tusker Malt, adding a smooth sweetness, appealing to a much bigger audience, even the sweet tooth.
Ingredients
You’ll need:
- Tusker malt
- Strawberry syrup
- Lemon juice
Method:
o Add 60ml of Strawberry Syrup to a pitcher
o Add 60ml of lime juice
o Top up with 3 bottles of Tusker Malt
(Tilt the pitcher to avoid excess foam)
*Garnish with strawberries and enjoy
14g of alcohol per 340ml serve
PB: Upon making it, you’ll notice the strawberry and lime have combined with the lager to give it a red tint, typical of an early sunrise, hence the name.
Shandy Two: Kenyan Sunset
PB: Onto the next creation, the Kenyan Sunset. Created with grapefruit juice, simple syrup and of course Tusker Malt, the Kenyan sunset delivers an intensely gratifying citrus kick.
Ingredients:
You’ll need:
- Tusker malt
- Grapefruit juice
- Simple syrup
- Water
Method:
o Add 60ml grapefruit juice to a pitcher
o Add 60ml of sugar syrup
o Top up with 3 bottles of Tusker Malt (Tilt the pitcher to avoid excess foam)
o Serve cold
14g of alcohol per 340ml serve
PB: The resulting taste is a rich, subtle bitterness that compliments the bitterness of the hops in the beer, a decadent citrus mouthfeel and slight fruity sweetness. I suggest pairing with meat dishes, as it cuts through and cleanses the mouth, inviting the next bite.
Its pale orange colour resembles a well captured sunset at the sandy beaches of the Kenyan coast, or perhaps the extensive savannahs, hence the name.
Shandy Three: Kenyan Nights
PB: This is a twist on the traditional beer shandy, the Kenyan night adds some spicy notes with cinnamon.
It totally compliments the bold full-bodied taste of the Tusker Malt, adding aromas of spice.
Ingredients:
You’ll need:
- Tusker malt
- Lemonade
- Cinnamon layered on a glass
Method:
o Add 3 bottles of Tusker Malt to a pitcher
o Pour in the lime soda
o Serve in a beer glass rimmed with cinnamon
14g of alcohol per 340ml serve
PB: The finished product is a rich golden yellow with a thick white foamy head, with a burst of bubbles in the body, reflective of the vibrant Kenyan nightlife in Sherehe.
Q: For some of our international readers, what kind of beer should they look at for shandy mixes if they can’t get their hands on Tusker Malt?
PB: They should look out for light crisp lagers and smooth malts for a shandy.
Q: Bryan, lastly out of curiosity, are you actually a Prince?
PB: Yes, I am considered a Prince. It is a nickname I got in high school that stuck with me but now I am the Prince of Cocktails!
So, there you have it, when is a beer #NotJustABeer? When it’s brought to life in a superb beer shandy, of course. Give these three recipes a try in your own venue . They’re the perfect accompaniment for those lazy hot summer days. Feel free to experiment with your own recipes and let us know about your favourite shandy mix too!
