Drinking Traditions of Gdańsk: 6 Local Beverages That Define a Port City

On the Baltic, Gdańsk grew as a merchant port where grain, timber, amber, and spices crossed paths. Its maritime climate, cool and windy, favors lagers, strong dark beers, and warming spirits designed for long winters.

Local drinking traditions reflect Pomeranian farms and forests: honey from beekeepers, juniper from coastal dunes, and malt from Vistula delta granaries. What endures is a taste for robust flavors and ritual sips that turn everyday gatherings into small ceremonies.

Goldwasser is Gdańsk’s most famous export: a clear herbal liqueur flecked with real 22–23 karat gold leaf. Built on neutral spirit, it is infused with a blend of aromatics such as anise, cardamom, cinnamon, coriander, clove, orange peel, and subtle floral herbs, then sweetened and filtered to a polished gloss. Bottled at about 40% ABV, the gold leaf is tasteless but theatrically swirls in the glass, a nod to a port city long associated with amber and luxury goods. The liqueur emerged in the late 16th century when local distillers along the Motława River refined spice-forward recipes brought by merchants. Historically traded under the sign Der Lachs (The Salmon), it became a favored diplomatic gift and traveler’s souvenir. Expect a silky palate with warm baking-spice sweetness, citrus lift, and a clean aniseed finish. In Gdańsk, people sip it neat as a digestif after hearty Pomeranian fare or raise a small toast at family celebrations and winter holidays.

Jopejskie is a historic, nearly legendary beer once brewed in Gdańsk’s granary district. Made from richly kilned barley malt and a heavy wort boiled for hours to concentrate sugars, it was only lightly hopped and fermented cool, then matured for months or years in wood. The result was a dense, viscous beer with extremely high original gravity; despite its thickness, the final alcohol was modest, often 3–7% ABV, because yeast could not fully ferment the concentrated wort. Long aging encouraged oxidative and mildly lactic notes, yielding flavors of molasses, dried plum, dark bread, and a balsamic twang with low carbonation. In the age of sail, merchants prized jopejskie as both a beverage and a culinary ingredient, blending it into sauces and braises. Modern re-creations appear occasionally at local breweries and festivals. Today it is best enjoyed in small pours, at cellar bars that lean into Gdańsk’s Hanseatic-era atmosphere, especially in colder months when its syrupy richness shines.

Baltic porter anchors contemporary beer lists across the Tri-City, and Gdańsk is no exception. Brewed with lager yeast and cold-fermented, it typically marries Polish pilsner base malt with generous portions of Munich, caramel, and roasted malts. Expect a deep mahogany color, a tight tan head, and layered aromas of cocoa, toffee, licorice, and dried fruit. Alcohol ranges from about 7.5 to 9.5% ABV, smoothed by extended cold conditioning that rounds edges and accentuates a clean, malt-forward profile. The style evolved along Baltic trade routes in the 19th century, adapting strong dark beers to local fermentation practices and cool storage. In Gdańsk, it is a winter staple in waterfront taprooms and a favored pairing for smoked fish, game, and desserts like poppy-seed cake. Many breweries offer barrel-aged or vintage bottles in late autumn, when the city’s sea air turns sharp and a slow-sipped, warming beer fits the climate.

Mead is a cornerstone of Polish tradition, and Gdańsk’s proximity to forest apiaries sustains the craft. Miód pitny is simply fermented honey and water, sometimes spiced with clove, cinnamon, or vanilla, or enriched with fruit like cherry and quince. Polish classifications reflect honey-to-water ratios and aging: półtorak (richest), dwójniak, trójniak, and czwórniak, typically ranging between 12 and 16% ABV. Fermentation is slow; maturation in oak or stainless steel can run months to years, building a velvety mouthfeel and aromas of wildflower, resin, and baked apple. Historically poured at weddings and feast days, mead remains linked to ceremony and hospitality. In Gdańsk’s old town, you will find it served gently warmed in winter markets or lightly chilled in small glasses alongside pastries and cheeses. Its sweetness and acidity balance briny coastal fare and smoked meats, making it a versatile nightcap or celebratory toast.

Machandel, a juniper-based spirit known in Polish as jałowcówka, has deep roots in the lowlands surrounding Gdańsk. Producers macerate crushed juniper berries in neutral or grain spirit, sometimes with a touch of citrus peel or caraway, and redistill to capture bright, piney aromatics. Usually bottled around 38–40% ABV, it is crystalline and bone-dry, with aromas of resin, lemon zest, and fresh wood, finishing peppery and clean. The spirit accompanied farm and dockside tables alike, valued for its bracing snap and digestive qualities after fatty dishes. A well-known local ritual pairs a neat shot with a dried prune and a strip of smoked bacon, alternated in small bites to play sweet, salty, and herbal notes against the alcohol’s warmth. In Gdańsk you will encounter machandel in traditional taverns and at regional food festivals, typically taken before meals or as a bracing chaser to herring and rye bread.

When sea winds bite, Gdańsk bars turn to grzane piwo z żółtkiem, a classic Polish hot beer enriched with egg yolk. A pale lager or wheat beer is gently heated with honey or sugar and spices such as clove, cinnamon, and a slice of orange; a whisked yolk is tempered and folded in to create a frothy, custard-like texture. The drink retains the base beer’s modest alcohol, typically 4–6% ABV, but the warmth softens bitterness and brings out bakery aromas. The flavor is soothing—vanilla custard meets clove and citrus zest—served steaming in thick glasses to ward off damp cold. Historically considered a home remedy for colds, it remains a seasonal staple in cafes and beer halls from late autumn through early spring. Locals order it after walks along the Motława waterfront or at Christmas markets, often alongside gingerbread and smoked cheese, embracing comfort over intensity.