Cold lager in a stubby brown bottle, brewed in Suva since the late 1950s and the standard beer at weddings and rugby matches. It is marketed as the beer of Fiji’s rugby sevens teams and sold across the Pacific.
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
- hops
- lager yeast
- water
How it is made
Malt is mashed, the wort boiled with hops, then fermented cool with lager yeast and cold-conditioned for weeks before filtering and bottling. Despite the name it is a lager rather than a bitter.
How long it takes: three to four weeks from mash to bottle
How it is eaten
Very cold from the stubby, at a wedding, a barbecue or a rugby match.
History
Brewed in Suva since the late 1950s, it is marketed as the beer of Fiji’s rugby sevens teams and sold across the Pacific.
Frequently asked questions
What is Fiji Bitter?
Fiji Bitter is a wine & spirit from Fiji: cold lager in a stubby bottle, the standard beer at weddings and rugby matches. Brewed in Suva since the late 1950s, it is marketed as the beer of Fiji’s rugby sevens teams and sold across the Pacific.
How is Fiji Bitter made?
Malt is mashed, the wort boiled with hops, then fermented cool with lager yeast and cold-conditioned for weeks before filtering and bottling. Despite the name it is a lager rather than a bitter. It takes three to four weeks from mash to bottle.
Can I make Fiji Bitter 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 Fiji Bitter?
Malted barley, hops, lager yeast, water.
How is Fiji Bitter eaten?
Very cold from the stubby, at a wedding, a barbecue or a rugby match.
