A crisp pale lager named for Mosi-oa-Tunya, the Lozi name for Victoria Falls — the smoke that thunders. It is brewed by Zambian Breweries and is the country’s flagship 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 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.
How long it takes: three to four weeks from mash to bottle
How it is eaten
Cold from the bottle, with nshima and grilled meat.
History
Brewed by Zambian Breweries and named for Mosi-oa-Tunya, the Lozi name for Victoria Falls; it is the country’s flagship beer.
Frequently asked questions
What is Mosi?
Mosi is a wine & spirit from Zambia: crisp pale lager named after the smoke that thunders at Victoria Falls. Brewed by Zambian Breweries and named for Mosi-oa-Tunya, the Lozi name for Victoria Falls; it is the country’s flagship beer.
How is Mosi 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. It takes three to four weeks from mash to bottle.
Can I make Mosi 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 Mosi?
Malted barley, maize adjunct, hops, lager yeast, water.
How is Mosi eaten?
Cold from the bottle, with nshima and grilled meat.
