Interviewee: Prince Bryan (Brian Njer), specialist Tusker Mixologist

With a little Tusker Malt and a lot of passion, find out how a home-grown Kenyan Beer is turning the industry on its head in some very unexpected ways.

We’re no physicists, but we have to ask: can a beer exist in any other state than, well, a beer? The truth, as it turns out, is a resounding ‘yes’, because beers also make for excellent shandy mixes. During those long hot African summers, few things are as refreshing as a well-crafted beer shandy. Of course, it helps if you use the right beer too!

Today, we’re going to focus on Tusker Malt - the flavourful, fruity and full-bodied beer in the Tusker stable - and how we can create three fantastic shandies from it.



Your guide in the art of shandy mixology will be Prince Bryan (aka Brian Njer from Kenya), a specialist Tusker Mixologist. We caught up with Bryan and asked him a few questions about life, beer and creating mouth-watering Tusker shandies.

Q: So Bryan, what exactly is a ‘Tusker Mixologist’? What does this role include?

PB: Good day! As a Tusker Mixologist, it’s my job to come up with creative and innovative ways to experience and taste beer. This means offering beer to people in a unique way that is completely different to what they are used to and what they would usually expect.

Q: People tend to have this perception that a ‘beer, is just a beer, is just a beer’. There’s only one way to pour it, serve it and enjoy it. But we know this is not true, right?

PB: Definitely not true, one can play around with beer to bring out so many different flavours in shandies.

Q: What is it about Tusker Malt, the beer, the brand, the flavour profile that makes it so highly adaptable in shandies?

PB: Well, Tusker Malt Lager is Kenya's first and only premium 100% Malt lager. A beer that is carefully crafted to bring out the tasting notes of a strong, malty, fruity, full-bodied beer. The unique thing about Tusker Malt is that it is only brewed using 3 ingredients, Water, Malt and Hops. It's 100% Malt and brewed twice as long as ordinary beers.

To add to that, Tusker Malt is also very clean and crisp, making it adaptable to different flavours; the end result is a sweet, smooth and always-refreshing shandy.


Q: The sense we get from these mixes is that they are incredibly easy to make and a favourite among guests. What are your recommended Do’s and Don’ts for fellow bartenders when serving a Tusker shandy?

PB: Okay, for the DO’s, we must always ensure we:

  • Use well chilled beers (3-7°c)
  • Use a chilled glass when you can
  • Make the shandies in a pitcher when you can so you can mix the ingredients well without spilling over
  • Use fresh fruit for best results
  • And of course, share with friends!

PB: As for DON’TS, there are a few simple watch-outs:

  • Don't put ice in the glass as it will melt and over-dilute the shandy causing imbalance on taste
  • Don't use warm beer as it doesn't bring out the best taste. It also bubbles too much, spilling all over
  • Lastly: Don't drink and drive!



QBryan why don’t you take us through three beer shandy recipes and tell us what makes each of them great in their own right?

Shandy One: Kenyan Sunrise

PB: Now here’s something truly unique. Made with strawberry syrup and lime juice, it elevates the subtle fruity taste of Tusker Malt, adding a smooth sweetness, appealing to a much bigger audience, even the sweet tooth.


You’ll need:

  • Tusker malt
  • Strawberry syrup
  • Lemon juice


  • Add 60ml of Strawberry Syrup to a pitcher
  • Add 60ml of lime juice
  • Top up with 3 bottles of Tusker Malt
  • (Tilt the pitcher to avoid excess foam)
  • Garnish with strawberries and enjoy

14g of alcohol per 340ml serve

PB: Upon making it, you’ll notice the strawberry and lime have combined with the lager to give it a red tint, typical of an early sunrise, hence the name.

Shandy Two: Kenyan Sunset

PB: Onto the next creation, the Kenyan Sunset. Created with grapefruit juice, Simple syrup and of course Tusker Malt, the Kenyan sunset delivers an intensely gratifying citrus kick.


You’ll need:

  • Tusker malt
  • grapefruit juice
  • Simple syrup
  • water


  • Add 60ml grapefruit juice to a pitcher
  • Add 60ml of sugar syrup
  • Top up with 3 bottles of Tusker Malt (Tilt the pitcher to avoid excess foam)
  • Serve cold

14g of alcohol per 340ml serve

PB: The resulting taste is a rich, subtle bitterness that compliments the bitterness of the hops in the beer, a decadent citrus mouthfeel and slight fruity sweetness. I suggest pairing with meat dishes, as it cuts through and cleanses the mouth, inviting the next bite.

Its pale orange colour resembles a well captured sunset at the sandy beaches of the Kenyan coast, or perhaps the extensive savannahs, hence the name.

Shandy Three: Kenyan Nights

PB: This is a twist on the traditional beer shandy, the Kenyan night adds some spicy notes with cinnamon. It totally compliments the bold full-bodied taste of the Tusker Malt, adding aromas of spice.


You’ll need:

  • Tusker malt
  • Lemonade
  • Cinnamon layered on a glass


  • Add 3 bottles of Tusker Malt to a pitcher
  • Pour in the lime soda
  • Serve in a beer glass rimmed with cinnamon

14g of alcohol per 340ml serve

PB: The finished product is a rich golden yellow with a thick white foamy head, with a burst of bubbles in the body, reflective of the vibrant Kenyan nightlife in Sherehe. 

shandy three  kenyan nights

Q: For some of our international readers, what kind of beer should they look at for shandy mixes if they can’t get their hands on Tusker Malt?

PB: They should look out for light crisp lagers and smooth malts for a shandy.

Q: Bryan, lastly out of curiosity, are you actually a Prince?

PB: Yes, I am considered a Prince. It is a nickname I got in high school that stuck with me but now I am the Prince of Cocktails!

So, there you have it, when is a beer #NotJustABeer? When it’s brought to life in a superb beer shandy, of course. Give these three recipes a try in your own venue. They’re the perfect accompaniment for those lazy hot summer days.

Feel free to experiment with your own recipes and let us know about your favourite shandy mix too!

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Keep raising the bar and until next time – cheers!