Crafting Tusker Lager- From Savanna to Sip

Tusker Lager, a true embodiment of African craftsmanship, is meticulously crafted from 100% locally sourced ingredients. The barley hails from the vast Savannah of the Maasai Mara, while the pristine spring water is drawn from the Nyandarua ranges within the Aberdare Mountains. Even the yeast, essential to its distinctive character, is locally developed. With a minimum of 50% malted barley, this beer delivers a rich, malty flavor that is full-bodied and uniquely Tusker.

The Brewing Process

  1. 1. Milling and Mashing: It all begins with the milling of grains, followed by a careful mashing process to create the wort, which forms the foundation of Tusker Lager. This wort is then boiled, providing the necessary stability to the brew.
  2. Fusing Hops: At this stage, hops are introduced to contribute bitterness and aromatic nuances to the wort. The mixture is then cooled, preparing it for fermentation.
  3. Signature Yeast and Fermentation: Tusker’s exclusive yeast strain is introduced with precision. The subsequent fermentation process is meticulously controlled, ensuring the exact flavor profile that characterizes Tusker Lager.
  4. Filtration and Clarification: This step guarantees not only exceptional taste but also an enticing visual appeal.
  5. Quality Assurance: At each juncture of this intricate process, stringent checks and controls are in place, upholding the promise that every Tusker Lager is of the highest quality.


This is the journey of Tusker Lager, where tradition meets innovation, and the essence of Africa is distilled into every sip, making it a beloved choice for those who appreciate the art of brewing at its finest.

The Perfect Serve

The perfect Tusker is served “Baridi Sana”– between 3 and 7 degrees Celsius

Note: Hold the glass at a 45°angle then slowly pour the Tusker while gradually straightening the glass. When around ¾ full, straighten the glass completely and carefully raise the height of the pour to ensure a perfect, foamy head.


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