Best Lithuanian Alcoholic Beverage Types
This beer style evolved from the British porter, and it was partially influenced by imperial stouts. The beers that fall under this category will typically have high alcohol content, usually between 5.5 and 9.5% ABV, while their color ranges from mahogany red to dark brown.
They are full-bodied and smooth brews with typical malt flavors that are usually complemented by aromas of toast, caramel, licorice, dried fruit, chocolate, and coffee. Baltic porter first appeared when stronger and hoppier versions of British porter were sent to Russia.
THE BEST Baltic Porter Ales
Kaimiškas Jovarų alus is a Lithuanian naturally-fermented beer. This homemade brew has been produced for centuries, following traditional recipes and methods that include grinding the malt, boiling the hops, mashing, lautering, fermentation and maturing.
What gives this beer its distinctive character is the unique yeast that is only used in the designated area and which is traditionally passed down through generations. The color of the beer can range from golden yellow to amber, while the flavor is strong, malty, nutty, herbaceous, and bitter.
Farmhouse ale is best described as an ancient beer style that was brewed by European farmers who used their grains and hops. These brews were made with techniques that are not used in modern brewing, and because they were brewed in various European regions, the examples are incredibly versatile and include a variety of different sub-styles that are usually very region-specific.
Farmhouse ales were made in places where people cultivated grains, and in the early 20th century, it was a prevalent style throughout northern Europe. These beers were a part of everyday life. In some places, they were prepared and enjoyed on special occasions, and in the regions where grains were plentiful, they were enjoyed on a daily basis.
VARIATIONS OF Farmhouse Ale
THE BEST Farmhouse Ale Ales
MAIN INGREDIENTS
Midus is a Lithuanian term used for traditional mead that is made with honey and water. The mead is fermented and is often enriched with various botanicals. It can range from dark yellow to dark amber, and it varies in strength. The taste is pleasant, with a distinctive honey aroma and flavor.
Mead production has a long and rich history in Lithuania, not surprising as it is probably the oldest drink in the world. Evidence suggests that it was already common during the Middle Ages, but the popularity declined in the 17th century when beekeeping and honey production became too costly, and the use of grains in the production of alcoholic drinks increased.
VARIATIONS OF Midus
Starka is an alcoholic beverage that is usually based on rye spirit. It dates back to the 15th century, and it is traditionally associated with Poland, Lithuania, and Belarus. Its origin is mostly connected to Polish noble families who would bury and age a distillate in wooden barrels to commemorate the birth of a child.
Starka was only consumed on special occasions, most commonly on the child’s wedding day. Nowadays, most varieties of this old drink are made from a rye distillate and a number of secret ingredients, while the best versions are still aged in oak barrels.
Dainava is a Lithuanian liqueur made with a grain spirit and fruit juices (apple, rowanberry, cherry, cranberry or lingonberry, and blueberry juice). The resulting liqueur has a vibrant red color, fruity aroma, and a complex, bittersweet, subtly sour flavor.
The drink was created at the Stumbras distillery, and the production began in the1960s. The name refers to the historical Lithuanian region Dainava (Dzūkija), while the term Trauktinė refers to a traditional Lithuanian drink made with fruit and herbs.
Stakliškės is a traditionally made mead product (an alcoholic drink made from fermented honey and water) produced in the city of Stakliškės in Lithuania. It is amber-colored and made with additives such as hops, juniper berries and lime blossom.
Its taste is sweet and sour, with an intense aroma and a typical flavor of honey. The alcoholic content of the beverage is produced solely by natural fermentation, and ethanol addition is strictly forbidden. The mead must is produced by mixing equal parts of honey and water.
Samanė is a pungent Lithuanian spirit distilled from rye, wheat, or triticale. The grains are mashed and fermented with baker's yeast before distillation. Samanė is a clear and colorless spirit, though it can attain a yellow or light brown hue if aged in oak.
The flavor and the aroma are grainy, reminiscent of dark bread. The spirit is twice distilled in copper stills, and no additional sweeteners and coloring or flavoring agents can be added, though aged varieties can be adjusted with caramel. The minimum alcoholic strength of samanė is 50% ABV.
Best Lithuanian Alcoholic Beverages
AWARDS
World's Best Herbal - Winner
2024
World Liqueur Awards - Country Winner
2024
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SFWSC - San Francisco World Spirits Competition - Double Gold
2024
AWARDS
ISC-International Spirits Challenge - Double Gold
2023
AWARDS
SFWSC - San Francisco World Spirits Competition - Double Gold
2024
AWARDS
NYWSC - New York World Spirits Competition - Double Gold
2023
AWARDS
NYWSC - New York World Spirits Competition - Double Gold
2023
AWARDS
IWSC- International wine & spirit competition - Spirit Gold
2020
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