A pale lager brewed in Dakar and sold in large bottles as the national beer. SOBOA was founded in 1929, and despite Senegal’s Muslim majority Gazelle remains the standard beer in bars and restaurants.
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 sorghum 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 returnable large bottles.
How long it takes: three to four weeks from mash to bottle
How it is eaten
Cold from the large bottle, shared, with grilled fish and dibi.
History
Brewed by SOBOA, founded in Dakar in 1929; despite Senegal’s Muslim majority, Gazelle remains the standard beer in bars and restaurants.
Frequently asked questions
What is Gazelle?
Gazelle is a wine & spirit from Senegal: pale lager brewed in Dakar, sold in large bottles as the national beer. Brewed by SOBOA, founded in Dakar in 1929; despite Senegal’s Muslim majority, Gazelle remains the standard beer in bars and restaurants.
How is Gazelle 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 returnable large bottles. It takes three to four weeks from mash to bottle.
Can I make Gazelle 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 Gazelle?
Malted barley, maize or sorghum adjunct, hops, lager yeast, water.
How is Gazelle eaten?
Cold from the large bottle, shared, with grilled fish and dibi.
