Beer in Lebanon

Lore & Background

Beer production and consumption in the Levant dates back to between 5500 and 3900 BCE, and by the Early Bronze Age (c. 3300–2300 BCE), beer drinking became common across much of the ancient Near East. Evidence includes Iron Age beer jugs from the Bekaa, Sidon, Tell El Ghassil, and Palestine, housed at the Archaeological Museum of the American University of Beirut. The Grande Brasserie du Levant, established by George Gellad in 1931, is Lebanon's oldest brewery, known today for its non-alcoholic malt beverage Laziza, which was launched around 2005. Brasserie Almaza SAL, a German-style pilsner, was founded in 1933 by three families: Angelopoulos, Comaty, and Jabre.

Reader's Guide

Beer in Lebanon has evolved from ancient traditions to a modern market dominated for generations by Almaza, which produced an estimated 24 million liters annually. The market grew with shifting consumer preferences, and by 2025 is expected to generate US$90.6 million in revenue, with at-home sales contributing US$70.6 million. Craft beer emerged in 2006 when Mazen Hajjar launched 961 Beer, prompting Almaza to introduce new varieties. Other breweries include Colonel Brewery And Distillery (founded in Batroun by Jamil Haddad), Elmir Craft Beer (operating since November 2018 and winning international awards), and Beirut Beer (produced by Kassatly Chtaura). Heineken bought Almaza in 2002, but hedge fund manager Philippe Jabre later bought back the majority stake to prevent closure, preserving nearly 200 jobs and increasing exports. The beer market's expansion was aided by advertising campaigns that encouraged exploration of new varieties, leading to greater per capita consumption and more imports.

Did You Know?

• Beer consumption in Lebanon accounts for 34% of total alcohol consumed, according to a 2018 WHO report.
• The oldest brewery in Lebanon is the Grande Brasserie du Levant, established in 1931 by George Gellad.
• Craft beer was almost unknown in Lebanon until 2006, when Mazen Hajjar launched 961 Beer.
• Elmir Craft Beer has won 20 international beer awards since its launch in November 2018.

Beverages Woven into the Meal

In Lebanese dining culture, alcohol and non-alcoholic drinks are almost never presented in isolation; they are inseparable from the food on the table. Arak, an anise-flavoured spirit, holds the distinction of being Lebanon's national drink and is the customary accompaniment to a traditional meal. Alongside it, Lebanese wine carries a long historical pedigree as a traditional beverage of the region. At the close of a meal, a plate of fresh fruit is typically set alongside a cup of Lebanese coffee, rounding out the dining experience. This integration of drink and food is so deeply embedded in the culture that serving a beverage without a corresponding plate of food is considered unusual. Whether the occasion calls for a simple glass of wine or a full pour of Arak, the drink functions as one thread in a larger tapestry of flavours, textures, and aromas that define the Lebanese table. The emphasis is on harmony: the anise notes of Arak complement the garlic, olive oil, and lemon that season so many dishes, while coffee provides a bitter, aromatic counterpoint to the sweetness of a final fruit course.

Layers of History on the Plate

The culinary identity of Lebanon is not the product of a single era but rather a palimpsest built over millennia. Its roots stretch back to the ancient Eastern Mediterranean, absorbing influences from Phoenician, Persian, Egyptian, Neo-Babylonian, Roman, Greek, Byzantine, Arab, and Ottoman civilisations in turn. The Ottoman period, spanning from 1516 to 1918, left a particularly deep imprint: lamb-based cooking became a staple of the local diet during those four centuries of Turkish rule. When France assumed control after the First World War and governed Lebanon until independence in 1943, it introduced a different set of flavours and forms—flan, caramel custard, eclairs, french fries, and croissants all entered the local repertoire. Even in the nineteenth century, the tradition was being codified in print; Khalil Sarkis's 1885 cookbook, published in Beirut, stands as one of the earliest widely read Arabic cookbooks and shaped Levantine cooking for decades. Each successive power added its own chapter, and the resulting cuisine is a living archive of the region's layered past.

The Mezze: A Communal Ritual

Central to Lebanese dining is the mezze, a presentation of small dishes laid out before guests in a vivid mosaic of colour, flavour, texture, and aroma. The practice draws parallels to Spanish tapas, Romanian mezeluri, and the Italian aperitivo, yet it carries its own distinct character. In a family setting the mezze might consist of just three or four items, but in a restaurant it can expand to anywhere between twenty and sixty plates, organised into regular or seafood categories. A full spread might include tabbouleh, fattoush, hummus, baba ghanoush, moutabal, kebbeh, kafta, falafel, sambusac, stuffed grape leaves, pickles, roasted nuts, olives, and condiments such as toum and taratour. Diners typically eat in small bites, using a piece of flatbread as a utensil. Notably, this style of serving is more associated with entertaining guests and café culture than with everyday family meals, making the mezze both a social performance and a showcase of the kitchen's breadth.

Preservation, Seasonality, and Global Reach

A defining feature of Lebanese food culture is mouneh, the seasonal practice of preparing and storing staples for year-round consumption. During late summer and early autumn, when the harvest is at its peak, households traditionally produced bulgur, olive oil, labneh, tahini, pickles, jams, tomato paste, makdous, and awarma (a lamb confit), keeping them in earthenware jars and canvas sacks in cool cellars. Today glass containers have largely replaced the older vessels. The cuisine also shifts with the seasons and varies by region: South Lebanon is celebrated for its kibbe, the Beqaa Valley for meat pastries like sfiha, and North Lebanon and Sidon for their sweets. Beyond the borders, the Lebanese diaspora has carried these traditions into Australia, Brazil, and other countries, introducing new ingredients and techniques that keep the cuisine evolving. The cuisine has also become a source of identity, income, and even corporate investment for those seeking to expand globally, while economic hardship at home has pushed families toward simpler, more affordable sweets during occasions like Ramadan.

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