Brewing in the Guianas (Part Two)

This article originally appeared in the January/February 2024 issue of Zymurgy Magazine

By David J. Schmidt

This two-part series describes my adventures exploring the traditional brews of Guyana, Suriname and French Guiana—“the Guianas,” three small countries on the northern coast of South America. In Part 1 of this article (Zymurgy Sept/Oct 2024), I described various folk brews I tried during my time in Guyana. In the inland jungles of Makushi territory, I experienced the cassava beer known as paracari, as well as the red sweet potato brew known as flai.

I had heard of “bush rum,” a drink made from fermented (not distilled) sugar cane, and was told that I might find it in Suriname, the country east of Guyana. Find it I did, among an inspiring group of people whose ancestors overcame unimaginable obstacles: the Maroons. I would also experience many folk brews among the indigenous Wayana people of Suriname, along with a burgeoning craft beer movement in the cities of Suriname and French Guiana.

Join me for this second part of my journey, in search of unique brews of the Guianas.

Access the full article in the January/February 2025 Zymurgy magazine.

This article includes the following: