Drinking Traditions of Strasbourg: 7 Local Beverages That Define a City

Strasbourg sits at the meeting point of French and Germanic traditions, where winstubs, brasseries, and Christmas markets shape what people drink. The city’s position on the Rhine Plain, sheltered by the Vosges, supports vineyards, hops, and fruit orchards that feed local glasses.

Expect crisp whites poured into green-stemmed glasses, pale lagers on riverside terraces, and warming mugs in winter squares. Meals—think choucroute, tarte flambée, or baeckeoffe—anchor a culture where the apéritif and digestif still mark the rhythm of the day.

Alsace Riesling is Strasbourg’s benchmark table wine: a dry, aromatic white made from Riesling grapes grown along the Vosges foothills west of the city. Fermented cool in stainless steel or traditional large oak foudres, it retains brisk acidity, lime and green apple notes, and a stony edge; most bottlings sit around 12–13.5% ABV. You’ll see the region’s signature green-stemmed glasses in winstubs—rustic taverns—where Riesling’s cut slices through choucroute garnie, baeckeoffe, or river fish. Historically, Alsace’s semi‑continental climate and rain shadow created one of France’s sunniest, driest vine belts, encouraging late ripening and aromatic clarity. At lunch or dinner, locals often begin with a glass as an apéritif or keep it on the table throughout the meal. Seek dry, terroir‑driven bottlings labeled “Riesling” (not sweetened by default in Alsace) and special late‑harvest styles—Vendanges Tardives—for cheese courses. In Strasbourg, restaurants around Petite France and near the cathedral typically list multiple Rieslings by the glass, making it easy to compare producers and villages without leaving the city.

Crémant d’Alsace is the region’s traditional-method sparkling wine, produced from grapes such as Pinot Blanc, Auxerrois, Chardonnay, Pinot Noir, and sometimes Riesling. It’s bottle‑fermented like Champagne and aged on lees for at least nine months, yielding fine bubbles, apple and citrus aromas, and pastry hints; ABV typically runs 11.5–12.5%. The cool nights of the Rhine Plain preserve acidity, while the sheltering Vosges encourage even ripening—ideal for base wines. As one of France’s most popular crémant appellations, it’s the city’s go‑to apéritif for family gatherings, weddings, and Sunday lunches. In bars and brasseries, you’ll find a classic local twist: a splash of fruit liqueur in the glass for a Kir Royal d’Alsace. Pair it with tarte flambée before dinner, or order a brut rosé made from Pinot Noir with charcuterie. Many Strasbourg wine lists start with several crémants by the glass, making this an easy first taste of the region’s precision and value.

Beer is as Alsatian as wine in Strasbourg, thanks to centuries of brewing in nearby Schiltigheim—nicknamed the “Cité des Brasseurs”—and across the Bas‑Rhin. Pale lagers dominate: bottom‑fermented at cool temperatures, lagered for clarity, and brewed with local barley and noble‑style hops such as Strisselspalt. Expect crisp, lightly malty pilsners with floral, herbal finishes around 4.8–5.5% ABV. The industrial legacy includes Kronenbourg (founded in 1664 in Strasbourg) and regional stalwarts like Meteor in Hochfelden, while a new wave of craft breweries—such as Perle in Strasbourg—experiments with hop‑forward and seasonal styles. The drinking culture stretches from bierstubs and student bars to sunny terraces along the Ill River; after‑work pints and weekend gatherings are the norm. Visit during Schiltigheim’s August Fête de la Bière for open‑air tastings, or order a classic pils with tarte flambée in a city brasserie. The Rhine climate favors hop cultivation, and that gentle bitterness remains a defining Alsatian palate preference.

Amer bière is a quintessential Strasbourg ritual: a shot of orange‑bitter liqueur—Amer Alsacien or Picon—topped with a pale lager. The bitters are built from macerated orange peel and botanicals such as gentian and cinchona, typically around 18–25% ABV; poured at 2–3 cl into the glass, they tint the beer copper and add candied orange, caramel, and tonic‑like bitterness. The finished drink usually lands near 5–7% ABV, depending on the base beer and pour. This mix dates to the 19th century, when bitters became popular apéritifs across eastern France and found an affinity with locally brewed lagers. In Strasbourg, you’ll see amer bière as an after‑work order in neighborhood bars, brasseries, and summer festival stands—especially around Schiltigheim and student haunts. It’s refreshing yet assertive, pairing well with salty snacks or tarte flambée. If you prefer drier balance, ask for less amer; if you like sweetness, some bars use a slightly maltier lager to soften the bitter edge.

Marc d’Alsace Gewurztraminer is a protected regional spirit distilled from the grape pomace left after pressing Gewurztraminer wine. Traditional copper alembics extract intensely aromatic compounds from skins and seeds; the spirit is then rested in neutral vessels to preserve floral character rather than oak flavor. Bottled around 45% ABV, marc delivers rose petal, lychee, white pepper, and grape‑skin notes with a dry, clean finish. It is a classic digestif in Strasbourg, sipped neat in a small tulip glass after hearty meals of pork or Munster cheese. The practice reflects a no‑waste vineyard culture: what isn’t wine becomes brandy. Mountain and foothill distilleries across the Vosges supply city wine bars and restaurants; many list marc alongside fruit eaux‑de‑vie. Ask for it at traditional winstubs near Petite France or at specialized bars that focus on Alsace spirits. For an authentic experience, compare marc with a glass of Gewurztraminer wine to see how fermentation and distillation express the same grape differently.

Alsace’s orchards yield celebrated fruit brandies—especially mirabelle (yellow plum) and quetsche (damson). Ripe fruit is crushed, fermented to a low‑alcohol mash, then double‑distilled in copper stills; the resulting crystal‑clear spirit rests to harmonize before bottling at 40–45% ABV. Mirabelle eau‑de‑vie suggests ripe plum, almond kernel, and blossom; quetsche leans deeper, with skins, spice, and a faint tartness. In Strasbourg, these spirits appear as after‑dinner digestifs in winstubs and contemporary bistros, sometimes offered alongside seasonal desserts like fruit tarts. They reflect a regional economy where small orchards and backyard trees were historically preserved through distillation. Order neat, slightly chilled, in a narrow tulip to focus aromas, and sip slowly—the goal is perfume, not sweetness. If you enjoy a lighter finish, pair a mirabelle with a simple kougelhopf or an espresso on a cool evening.

Come late November, Strasbourg’s historic Christmas market—the Christkindelsmärik, dating to 1570—fills the old town with spiced wine. Vendors heat red or white wine with cinnamon, clove, star anise, orange peel, and sugar; some add a small splash of local eau‑de‑vie for extra warmth. Served steaming in mugs around 7–10% ABV (depending on dilution), the drink’s aromas mingle with roasted chestnuts and gingerbread. White vin chaud is particularly Alsatian, echoing the region’s affinity for aromatic whites. You’ll find stalls clustered around Place Broglie, Place de la Cathédrale, and other squares, where locals and visitors warm their hands and pause between shopping. Vin chaud is an afternoon and evening staple during Advent, sometimes paired with bredele (holiday biscuits). The cold, continental winter makes this seasonal cup more than a novelty—it’s a civic ritual that marks the city’s most festive weeks.