Madagascar Drinks. In Madagascar, besides all drinks of importation, we consume the drinks of local production such as rum, the palm wine (trembo), water, “the rice water”, the red wine, the coffee, the tea, the fruit juices… and beer!
The Three Horses Beer more known under its small name of THB, it is the Malagasy beer since the Sixties, recognizable with its yellow label decorated of three heads of horses. In 1956, a brewer develops 17 beer receipts and goes around the 22 provinces of the large island to discover which the Malagasy people will like more. One year later, the THB, a lager and light, was born. Brewed in Madagascar, it is known and recognized in the island and beyond for his single flavour. It became since a national symbol with like slogan in Malagasy: “Soa Ny Fiarahantsika” (“pleasure of being together”). She is present also in Singapore, in Vietnam, in Indonesia. She is sold in small bottle (PM) of 33 Cl and in large bottle (GM) of 65 Cl. Count in general between 1500 Ar and 4000 Ar the big model according to the place where you are. There exist also two other beers, Gold and Queen, a little more expensive and according to some less fatty and tastier, but it is a matter of taste.
The brand has a very strong dimension of love within the population. When you order a beer in any restaurant, coffee or cheap restaurant, a THB is served to you! We can really say that it is one of the florets of the Malagasy culture, which radiates in all the Indian Ocean. The primary reasons of this passion, according to its promoters, hold in its trade secrets: the very pure and low-mineral water of the area of Antsirabe, at 1500 m of altitude. The barley, partly cultivated in the areas of altitude of Betafo, Antsirabe and Fianarantsoa, and corn, cultivated in the sunny area of Tuléar, which brings “soft and lightness” to the drink.
The THB is produced by the Madagascar Star Breweries, which hold the only national brewery (one of the largest of Africa) in Antsirabe, in the center of the country, and have another in north. The Malagasy people are not beer big consumers, average consumption is of 4 liters a year and by individual. A somewhat ridiculous quantity, therefore, in comparison with the 40 liters of Mauritius or the 95 liters our Belgian friends. The Malagasy market of beer is evaluated 800 000 hectolitres a year and the Madagascar Star breweries produce 700 000 of them (including 550 000 in the brewery of Antsirabe)… This brewery has the monopoly of beer in Madagascar and the other brands are marginal: the THB is almost the only on the crenel of the bottles of 75 Cl and there is a little more competition on the market of 33 Cl bottles. We can thus find beers of importation for the unconditional ones, but it will be necessary to be ready to put the price at it!
The breweries STAR proposes also a shandy of THB brand called very light “Fresh”, less 2°.
The « English Candy »
The Star Breweries,which employ 1,500 people, are also the bottlers of Coca Cola and produce a lemonade in aregressive delicious way: little sweetened lemonade with the taste of Malabar, the “EnglishCandy” which bears well its name!
The traditional drink is water. Be careful! It is not drinkable everywhere, and even in the places where it will be certified to you that there is no problem, better worth to take precautions. For a tourist it is systematically to better regard water as nondrinkable. During the trekking, we advise you to use one disinfecting (hydrochlonazone or micropur). In the hotels, practically everywhere the tap water is chlorinated. It is preferable to buy bottled mineral water. The company “STAR” makes also mineral water, drawn from the sources of the Malagasy high plateaus, the source of Andranovelona, as “Eau vive”, the first mineral water to be marketed in the island in 1970, and leader of the market since 200 million bottles are sold annually, by the brewery, all confused brands. We also find the brands: La Source, Olympiko, and Sainto.
The ranon’ ampango
Malagasy people thus frequently drink water in the form of ranonampango. The water of rice (ranon’ ampango) or ranovola or water of money is the most Malagasy traditional and economic drink. This refreshing drink is obtained while making boil water with a rice rest in the pot where rice was already cooked; the grains more or less burned which remained stuck at the back then give to water a little bitter taste and a brown light color. The tepid mixture is drunk. To fight dehydration, very good wayof drinking a water become salubrious, it also seems that it is very good against the diarrhoea.
A very sparkling water.
We also find natural juices according to the season with papaw, the mango, the tamarin, pineapple, apricot, grenadelle, guava, corosol, strawberry, banana, orange… We also find fruit juices in tetra of it pack (orange, pineapple, fruit of passion, apple) marketed by « TIKO » group (TIKO factories always closed since the crisis of February 2009).
Rum is national alcohol. The term of Toaka (toaka gasy) indicates all the rums, industrial or artisanal.
You will be so able to taste, in other:
- Dzama rum: local brown rum, to be consumed in arranged rums, certain bottles have an alcoholic strength of 52 degrees!
- Cazeneuve rum: a white rum which is appreciated in punch with two ice floes.
- Mangoustan rum: fine nose, banana and vanilla flavours.
The arranged rums. (Madagascar Drinks)
A mixture of rum with spices, sheets, peels, delicacies or fruits which macerate. The taste and the flavour of arranged rum are obtained by a long maceration of the ingredients. There exist classical recipes, but each Malagasy prepares his rum according to his culture, his area, his practices, the season or his mood. Some add cane sugar syrup to soften it and make also mixtures with many wild fruits (sakoa, nato, seva)… The Dzama brand also proposes different rums… and some are proposed for drink in specific bars, especially in the capital.
Betsa betsa (Madagascar Drinks)
The Betsa betsa is a drink produced on on the east coast, we mix juice of cane aromatized with a decoction of certain peels (belahy, katrafay, havozo) or with wild fruits (angivy). Little fermented, it does not exceed 4 or 5 degrees but distilled it is a rum much more alcoholic: the names of the various brands do not lie (Turbo 2, Boum Boum, cazanove). Sold in most small grocers of bush. The alcohol of sugar cane was consumed a long time in this manner, before the techniques of distillation are imported in the islands. This wine of sugar cane however is still produced, in an artisanal way, inMadagascar and greatly prized on the northeast coast and in Sainte-Marie, and generally on all the island under name “Betsabetsa”.
Wines (Madagascar Drinks)
Madagascar is a wine producer country. As for all the tropical vineyards, Madagascar’s is born with colonization, well before the 20th century. Some vineyards were planted, the Jesuits introduced the viticulture in order to satisfy their liturgical needs, to produce behind the communion wine. A tradition perpetuated by the Trappists monks of Maromby, but the real practice of the wine activity only dates
1920 years. From 1960 to 2000, the surface of the vines of Madagascar passed from 250 ha to more than 800 ha. The viticulture enthousiasts will not resist a course on hillside of Fianarantsoa, of Antsirabe or Ambalavao, in the Betsileo country. Two varieties of vines are cultivated there: “the small one stopped” (white grapes) and the “couderre 13” (red grapes).
The principal raw ones:
- Clos Malaza, the inevitable.
- Dom Remy, white, gray, rosy and red Wines.
- Grand Cru of Antsirabe: Shepherd.
- Lazan’ I Betsileo: white, rosy, red wines and aperitifs, of which Madeira.
- Field of Manamisoa: white, rosy and red wines. A very fruity muscadet wine.
Other drinks (Madagascar Drinks)
- The trembo (tchemb’) is a palm wine which we drink on the coast; we collect the liquid of the coconuts young fruits and we let ferment, the blood alcohol level goes up very quickly with heat and emanates a strong odor!
- The sold coffee is in the form of drink, the Malagasy people sometimes buys it in the rough which they will themselves torrefy. The yearly average consumption is of 2.38 kg/person. The coffee constitutes especially one of the main resources of Madagascar, it occupies the third place of the agricultural products exported as starter of currencies after vanilla and the crustaceans.
- The tea whose the famous tea with vanilla of Madagascar! Cultivated
since 1969, 80% of the production are exported, mainly towards Mombasa in Kenya where is held one of the most important tea purses in the world. In 1996 the plantations were privatized for the benefit of a limited company, laSIDEXAM (Investment and farm company of Madagascar), the only producer of tea in Madagascar. Today the vast domain of the company located at the village of Sahambavy close to Fianarantsoa counts nearly 335 hectares of plantations whose 94 hectares are managed by the peasants themselves. In addition to export, the production intended for the local market (approximately 20% of the whole), is almost completely repurchased by the Taf Company, which deals itself of the transformation and packing.