Microbreweries in Lebanon: The Growing Craft Beer Scene

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.