A Maputo lager poured cold with grilled prawns, made in dark and clear versions. It has been brewed in Lourenço Marques — now Maputo — since 1932 and named for the colonial city; the dark Preta remains its best-known style.
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, including dark malts for the Preta
- maize 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. The Preta’s colour and roast character come from darker kilned malt in the mash.
How long it takes: three to four weeks from mash to bottle
How it is eaten
Cold with grilled prawns, piri-piri chicken and matapa.
History
Brewed in Lourenço Marques, now Maputo, since 1932 and named for the colonial city; the dark Preta remains its best-known style.
Frequently asked questions
What is Laurentina?
Laurentina is a wine & spirit from Mozambique: maputo lager poured cold with grilled prawns, dark and clear versions. Brewed in Lourenço Marques, now Maputo, since 1932 and named for the colonial city; the dark Preta remains its best-known style.
How is Laurentina 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. The Preta’s colour and roast character come from darker kilned malt in the mash. It takes three to four weeks from mash to bottle.
Can I make Laurentina 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 Laurentina?
Malted barley, including dark malts for the Preta, maize adjunct, hops, lager yeast, water.
How is Laurentina eaten?
Cold with grilled prawns, piri-piri chicken and matapa.
