Discover a laid-back yet world-class beer scene steeped in history and tradition in the Cook Islands, the South Pacific’s low-key paradise.
Pricey poolside Mai Tai’s are best left to Fiji and Tahiti because, in the Cook Islands, locals favor the home brewed. Bush-beer brewing is a two-century-old Cook Island tradition–the beer, made from fermented fruit, sugar, malt, and hops, was traditionally served in secretive community gathering spots known as “tumunus.” These drinking clubs are hidden deep in the jungle and named for fermentation barrels carved from the base of a coconut tree. The breezy, orange-scented homebrews still get passed around in coconut shells while patrons sing and socialize, Cook Island-style.
Authentic tumunus exist off the tourist track, and their ancient recipes have recently been revived in the form of modern breweries. Tumunu bush-beer tastes like a light summer ale, and Cook Island breweries honor that original flavor by showcasing beers with fruit-forward notes and beach-ready drinkability. When the spendy tastings and urban lumberjack contingency of the worldwide craft beer scene feels a little too hip, try a refreshingly authentic Cook Island cold one (plus, chances are it’s pretty hot out).