A pale lager shared from a one-litre djogo bottle, poured out into small glasses for everyone at the table. It has been brewed in Paramaribo by the Surinaamse Brouwerij since 1955, and the djogo is as much the institution as the beer.
It is one brewery’s commercial lager, and brewing beer at home is licensed or restricted in much of the atlas’s readership.
What goes into it
- malted barley
- maize or rice adjunct
- hops
- lager yeast
- water
How it is made
Malt and adjunct are mashed, the wort boiled with hops, cooled and fermented cool with lager yeast, then cold-conditioned before filtering and bottling into the returnable litre djogo.
How long it takes: three to four weeks from mash to bottle
How it is eaten
Poured from the djogo into small glasses and shared around, with roti and pom.
History
Brewed in Paramaribo by the Surinaamse Brouwerij, founded in 1955; the djogo is passed around and poured into small glasses.
Frequently asked questions
What is Parbo Bier?
Parbo Bier is a wine & spirit from Suriname: pale lager shared from a one-litre djogo bottle. Brewed in Paramaribo by the Surinaamse Brouwerij, founded in 1955; the djogo is passed around and poured into small glasses.
How is Parbo Bier made?
Malt and adjunct are mashed, the wort boiled with hops, cooled and fermented cool with lager yeast, then cold-conditioned before filtering and bottling into the returnable litre djogo. It takes three to four weeks from mash to bottle.
Can I make Parbo Bier at home?
No, and the atlas gives no method for it. It is one brewery’s commercial lager, and brewing beer at home is licensed or restricted in much of the atlas’s readership.
What goes into Parbo Bier?
Malted barley, maize or rice adjunct, hops, lager yeast, water.
How is Parbo Bier eaten?
Poured from the djogo into small glasses and shared around, with roti and pom.
