Microbreweries in Lebanon: The Growing Craft Beer Scene
AdvisorLB Team
Lebanon's microbrewery scene started with one or two breweries in the early 2010s and has since expanded into a recognisable craft beer culture. Most breweries are based in Mount Lebanon and the Beqaa, where altitude and pure spring water are ideal for brewing.
Common styles produced
- IPA: hoppy, citrus or pine character — the flagship of most breweries.
- Pale ale: lighter, more approachable.
- Stout/porter: dark roasted malts, coffee and chocolate notes.
- Wheat beer: banana-clove esters, refreshing.
- Seasonal: pumpkin, spiced winter ales, lemon summer ales.
Where to drink
- Brewery taprooms (Beirut, Mzaar, Jounieh, Batroun).
- Craft beer bars and gastropubs.
- Bottle shops and supermarkets stocking 330 ml and 500 ml cans.
- Festivals and beer weeks each year.
Tasting basics
- Serve at the right temperature — IPAs at 7–10 °C, stouts at 10–12 °C.
- Use a tulip or pint glass to concentrate aroma.
- Smell first, sip second — note bitterness and finish.
- Pair with food: IPAs with spice, stouts with chocolate dessert, wheat with salads.