Food & Beer Culture

In Lithuania, kepta duona is often served alongside a Kaimiškas: rye bread cut into strips, fried in oil, and rubbed with garlic. The crispy, savory bread pairs well with the soft, slightly sweet beer, as the garlic cuts through the fullness while the toasty notes echo the malt's bready character.

For a main course, cepelinai are a natural pairing—potato dumplings shaped like zeppelins, filled with ground meat and served with bacon and sour cream—or kugelis, a baked potato casserole with bacon. Both dishes are heavy and salty, and a dry beer with little carbonation helps lighten them.

In summer, cold dishes follow, such as šaltibarščiai, the pink beet-and-kefir soup served with boiled potatoes, along with smoked sausage or bacon from the farm. With hearty dishes, a beer with pronounced yeast character helps balance sweetness and herbal notes.

Those wanting to explore the region's beer culture can follow the Alaus kelias, the beer trail near Biržai. Rinkuškiai runs an inn there, pairing its own beers with suitable dishes and leading visitors through the brewery. The town festival 'Biržai – mano sostinė' is also part of the scene: at the 2026 festival, held from July 31 to August 2, brewers from the region presented their beers under the title 'Biržų krašto alaus skoniai' on Radvilos Street.

On the farms, beer remains a drink for guests and celebrations. It isn't stored chilled on a shelf but kept in the cellar and served fresh. That fits a region where recipes are inherited from parents and poured for guests gladly, but without much fuss.