A pale lager drunk very cold with fritanga food. It has been brewed in Nicaragua since 1974, named after a woman from Chinandega, and it is the country’s most-drunk 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
Very cold with fritanga, gallo pinto and grilled meat.
History
Brewed in Nicaragua since 1974 and named after a woman from Chinandega, it is the country’s most-drunk beer.
Frequently asked questions
What is Toña?
Toña is a wine & spirit from Nicaragua: pale lager drunk very cold with fritanga food. Brewed in Nicaragua since 1974 and named after a woman from Chinandega, it is the country’s most-drunk beer.
How is Toña 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 Toña 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 Toña?
Malted barley, maize adjunct, hops, lager yeast, water.
How is Toña eaten?
Very cold with fritanga, gallo pinto and grilled meat.
