Easter Island, or Rapa Nui (or Isla de Pascua) finally has a beer and brewery to call its own. The non-filtered, 100% natural, and double fermented Mahina beer operation is partially owned byone time underwater diving champion Mike Rapu (explora hotel associate). The bottle states that the beer is produced under a full moon using an ancient recipe from the wise man Paca, though that may be a bit of an embellishment.
It’s more natural than complex and a little bit of sediment sits at the bottom of the bottles. Both beers are refreshing. While previously Kuntsmann beers from Valdivia or Hianano, a Tahitian lager, were the top choices, Mahina hs moved in a big way and most bars and restaurants in Hanga Roa now carry both of the following two beers:
Pale Ale – 4.8 percent alcohol – Light, citrusy, refreshing, hints of the tropics. Easy to drink.
Stout – 6.8 percent alcohol – Chocolate and coffee notes.Overall lovely.
Mahina is produced in a 190 m2 brewery and capable of outputting 2,700 liters per month, though it is investing in fermentation vats that will allow them to produce 4,000 liters in restaurants, hotels, and pubs on Easter Island and also Tahiti.
*Note: There are no visiting facilities at the brewery.
Writer and photographer Nicholas Gill is the editor/publisher of New World Review. He lives in Lima, Peru and Brooklyn, New York. His work has appeared in publications such as the New York Times, Los Angeles Times, CondeNast Traveler, National Geographic Traveler, Afar, and Penthouse. Visit his personal website (nicholas-gill.com) for more information.