Food & Beer Culture

What do people in Danzig eat with their beer? The cuisine of the Baltic coast thrives on fish from the sea and from the lakes of Kashubia: herring (śledź), pickled in oil or cream, fried flounder, and smoked fish. Alongside these are the classics of Polish cuisine, such as pierogi, filled dumplings, and żurek, a tangy soup based on rye sourdough, often served with sausage and egg.

Herring pairs best with a pale beer, since it calls for freshness. A Baltic Porter, on the other hand, suits heartier fare: grilled kiełbasa, roast pork, stews like bigos, or dark chocolate desserts. Its sweetness and gentle roast balance out fat and smoke, much as it would with a roast served in a dark sauce.

The harbor of Danzig and the Old Town around Długi Targ, the Long Market, shape the city's drinking culture. Piwna Street, the old Jopengasse, carries a name that recalls the brewers of centuries past. The Jarmark Dominikański, a major fair, has taken place in the city every summer since the 13th century, drawing merchants and visitors alike.

In Poland, beer is usually served in 0.5-liter bottles or glasses. A strong Porter, however, is often poured into smaller glasses, since at 7 to 9% ABV it packs considerably more alcohol than standard lager. The toast is "Na zdrowie", meaning "To your health" in English. In the evenings, visitors to Gdańsk like to settle into brewhouses that brew their own beer and serve it fresh straight from the tank.