Historians have different explanations for the origins of beer, but we know that it was already present at the beginning of agriculture itself. Beer was known in Europe as early as the ancient world, for example in Egypt, Greece, and Rome, but in these cultures it was often perceived as a peasant drink for the lower classes. In Latvia, it initially developed as a popular drink among the people.
The first beverages in Latvia were made with fermented honey, creating honey drinks. Soon the locals turned to fermenting and later to full-fledged brewing of grain. The earliest evidence of beer drinking in our region can be found in medieval chronicles, where beer is mentioned as an important part of everyday life and rites. The transition from expensive honey to cheaper grains was both practical and sustainable, but both honey-fermented beverages and mead have remained popular to this day.
After the arrival of the Crusaders, beer brewing became a structured craft. Members of military orders and bishops began to establish breweries in monasteries and near their castles. Later, the nobility in manors also began to engage in brewing beer. Meanwhile, outside the walls of castles and monasteries, beer brewing continued in the homes of locals, which preserved old recipes passed down from generation to generation through oral traditions.
Latvian National Museum of Art.
Source: Hausbuch der Mendelschen Zwölfbrüderstiftung
Initially, this home-brewed beer was most likely slightly sour and intended for immediate consumption. However, with the arrival of new brewing techniques in Latvia, not only did the technology change, but also the character of the beer. An important turning point was the addition of hops, storage in barrels, etc. This not only gave the beer bitterness, but also extended its shelf life, making it suitable for storage and transportation.
During this period, particularly under the influence of German culture and language, the Latvian language was enriched with words related to beer brewing. Words such as brūvēt (to brew), baļļa (barrel), tapa (tap) and others became an integral part of Latvian language, confirming how closely intertwined the everyday life of the people, their language and the tradition of beer had become.
In the 19th century, the first large breweries began to appear in Latvian cities. By the end of the century, there were at least 13 breweries operating in Riga, but there were also notable breweries in Bauska, Kokmuiža, Cēsis and elsewhere. These mechanized breweries, which adopted the so-called Bavarian-style strong beer brewing methods, quickly squeezed smaller ones out of the market. However, home-brewed beer did not disappear. It retained its role in family traditions and continued to be an integral part of festive meals long after the popularization of industrial beer.
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It is impossible to examine the history of beer in Latvia without mentioning the cultural and ritual layer that has developed around it. Elaborately decorated wooden beer mugs, clay cups and, later, glass cups not only adorned festive tables, but were often passed down from generation to generation as family inheritance. During the summer and winter solstices, beer took on a symbolic role as a bringer of fertility and productivity. Therefore, beer was served not only to guests, but also symbolically to domestic animals. Beer had its place in all aspects of life – from solstice rituals to evening gatherings in taverns – and to this day it remains an integral part of Latvian cultural tradition.
Digital collection of Zudusī Latvija.
Today, beer brewing in Latvia is experiencing a new renaissance—from small craft breweries inspired by ancient recipes to modern brands creating original brews with a distinctly local character. Here, tradition meets innovation and experimentation, while beer culture becomes a way to tell stories about place, people, and perspective. In the next part, we’ll explore three Latvian breweries and their founders to discover how new flavors are born today and what modern traditions are taking shape around beer.
DUNA
Beer breweries in Latvia are no longer found in large industrial complexes. We have previously written about the Kaļķu Street quarter in Kuldīga, where the DUNA brewery is located. The brewery not only offers high-quality, enjoyable beverages, but also actively promotes awareness of what we consume. The DUNA team believes that Latvian beer brewing traditions are strong enough that they do not need to imitate others. Thus, by creating something unique, DUNA can become a leader not only in the local market in Kuldīga and Latvia, but also offer something of high quality to the Baltic region and beyond.
DUNA respects tradition, but isn’t afraid to adapt it to modern tastes. The new head brewer, Giovanni Pagnon, has brought bold thinking and high technical mastery to the team, helping to find a new balance between heritage and innovation. Every quarter, DUNA adds seasonal and experimental beers to its range, keeping it fresh and interesting.
Roberts Jansons, CEO of Duna Brewery, points out several challenges faced by independent breweries in Latvia. Drinking statistics, which often do not take into account tourism, transit trade, and other significant factors, give a misleading picture of consumption. New restrictions on advertising, selling hours, and promotions have a significant impact on independent beer producers, while having little effect on drinking habits in general. This is why Roberts has recently joined the board of Latvian Independent Brewers Association. The association’s goal is to raise public awareness about quality and responsible beer consumption, strengthen the local Latvian beer culture, and defend the interests of small Latvian breweries.
Labietis
Labietis brewery found its first premises in one of the 19th-century breweries in Riga, and today it has become a well-known brand among Latvian breweries. Its beverages are distinguished by flavor combinations inspired by Latvian traditions and herbal notes, and offer a wide range of assortment. As we reviewed the history of beer brewing, Labietis is one of the breweries that still actively uses honey and herbs in its beverages. For both locals and tourists, Labietis’ range offers an insight into the archaeology of beer, continuing the ancient traditions of beer brewing in a modern way.
Labietis pubs have become a popular destination for both locals and tourists who want to enjoy original, traditional beer. Tastings are held regularly, during which guests are told about the nuances of the taste of the brewed beverages and the role of herbs and honey in the brewing process. In response to consumer demand, Labietis range has been expanded to include non-alcoholic beverages such as the juniper amber ale “Skaidrais mežs” and the cherry-honey sweet “Ķirsene”.
Labietis pubs in Riga, both in the Fon Stricka villa district and in the Central Market, have become an integral part of these areas. In these locations, the brewery fits organically into the rhythm of the city, combining tradition with a modern urban atmosphere. Labietis is also a member of the Latvian Independent Brewers, thus actively participating in the development of Latvian beer culture and processes related to strengthening independent breweries.
Nurme
In recent years, the Avoti neighborhood has become a new, creative destination for Riga residents and visitors, and Nurme occupies an important place in it both as an independent brewery and as a creator of the new identity of the area. The Nurme team emphasizes respect for Latvian beer brewing traditions, while drawing inspiration from the diversity of flavors around the world and the latest trends in beer culture. Although the beer is brewed in Riga, the brewery’s recipes and ideas are influenced by a wide range of international influences, from tropical fruits to exotic hops and hemp terpenes. In addition to easy-drinking beers suitable for everyday consumption, Nurme’s range also includes rich, dessert-like stouts, bright IPAs, and creative sours, in which the brewery gives free rein to its imagination and taste experiments.
As members of the Latvian Independent Brewers, the founders of Nurmes are actively involved in the development of the industry, representing the interests of independent breweries at the national level and pointing to the growing number of foreign corporations that use Latvian names yet produce their beer outside Latvia.
Similar to other industries, beer brewing is constantly evolving, influenced by new technologies, product innovations, and changing trends. Although beer is still based on classic ingredients, their combinations and flavor nuances offer unlimited possibilities for experimentation. Like others, Nurme pays special attention to the development of non-alcoholic beer, which is becoming increasingly important for both the brewery itself and its customers. There is growing interest in moderate and conscious enjoyment, and Nurme’s team is actively looking for ways to preserve the authentic richness of taste and aroma in beverages with low or no alcohol content.
The Latvian beer scene is made up of creative and independent breweries such as Labietis, Nurme, and Duna, which continue local beer traditions with different approaches and seek new flavors. The industry is developing, offering both innovative and non-alcoholic brews, while facing competition from large producers and the need to preserve their identity. However, it is precisely the persistence and pursuit of quality by these independent breweries that forms the strength and diversity of Latvian beer culture, ensuring the further development of traditions.
