Georgia is famous for wine and chacha, but locals drink much more than that. Cold beer goes with khinkali, children get bright green tarragon soda, and the morning after a feast is saved by mineral water from Borjomi. If you don't drink spirits or just want some variety, this guide is for you.

Georgian beer

Beer has been brewed in Georgia for a long time, but industrial beer became widespread in the second half of the 20th century. Today every supermarket and restaurant stocks several local brands — pale lagers, unfiltered beers and dark styles. They are classic European styles, light and refreshing, and work perfectly with rich Georgian food.

What to pair it with. Beer is the best partner for khinkali, mtsvadi (grilled meat), fried sulguni and salty snacks. Many Georgians insist that khinkali call for beer, while wine is for the feast.

Craft beer. Small breweries and craft bars have opened in Tbilisi in recent years. You can try IPAs, stouts and experiments with local ingredients such as Georgian herbs or fruit. If you love beer, look for a craft bar in Saburtalo, Vake or the Old Town.

Prices. A bottle of local beer costs 2–5 lari in a shop and 5–10 lari a glass in a bar; craft beer is more expensive.

Mountain beer for festivals

In the mountains of Pshavi, Khevsureti and Tusheti people still brew traditional beer, simply called "ludi". It is not a shop product but part of rituals: brewed from barley in large cauldrons for shrine festivals, weddings and memorials, and poured from shared vessels. Travellers can only try it if they are lucky enough to attend a village festival or if a guesthouse host offers some. If that happens, consider it an honour.

Lagidze lemonades

Georgia's biggest non-alcoholic pride is Lagidze waters. In the late 19th century pharmacist Mitrofan Lagidze in Kutaisi began making lemonades from natural fruit and herb syrups. His drinks later became famous across the Soviet Union, and a café on Rustaveli Avenue in Tbilisi served them from siphons for many years.

The most popular flavours:

  • Tarragon — bright green with the aroma of estragon, the most recognisable Georgian soda.
  • Pear (mskhali) — sweet and mellow, loved by children.
  • Cream (naghebi) — vanilla and cream, similar to cream soda.
  • Chocolate — unusual and very sweet.
  • Lemon, mandarin, cherry, strawberry and more.

Lagidze lemonades are sold in glass bottles almost everywhere. Some cafés still mix syrup and soda water in front of you, which tastes fresher. Do try tarragon with khachapuri — a classic pairing.

Mineral waters

Georgia is one of the richest countries in the world for mineral springs. In a restaurant you will almost always be asked "still or sparkling?", and sparkling will be a local mineral water.

  • Borjomi. The best-known Georgian mineral water, from the town of Borjomi in the Mtkvari gorge. Slightly salty with a distinctive taste. Locals drink it for a heavy stomach and after feasts. In Borjomi itself you can taste warm sparkling water straight from the spring in the park.
  • Nabeghlavi. Softer than Borjomi and less salty, great with food.
  • Sairme. Mineral water from the Sairme resort in Imereti.
  • Likani and other waters from the Borjomi area.

Tip: if Borjomi tastes too salty, try Nabeghlavi — many visitors prefer it.

Tea and coffee

Georgia has grown tea since the 19th century, especially in Guria, Adjara and Samegrelo. After the Soviet Union collapsed the plantations declined, but small family farms are now reviving Georgian tea. You can visit tea plantations in Adjara and Guria and buy local black and green tea in specialised shops in Tbilisi.

Georgians drink plenty of coffee too, from Turkish coffee brewed in a cezve to speciality coffee shops that have opened in Tbilisi and Batumi in recent years.

Matsoni

Matsoni is a Georgian fermented milk product similar to thick yoghurt. It is eaten with honey for breakfast, diluted with water in hot weather and used in sauces. In the mountains you can try homemade matsoni from cow's or sheep's milk, which is very different from the shop version.

What to take home

  • A few bottles of Lagidze lemonade — tarragon and pear (in checked luggage, well wrapped).
  • Borjomi, if you want to recreate the "Georgian effect" at home.
  • Georgian tea from Guria or Adjara — a light and unusual gift.
  • Lemonade syrups, if you find them in shops, to make your own at home.

In short

Don't stop at wine. Order a cold beer with khinkali and tarragon with khachapuri, drink Borjomi straight from the spring and have a cup of Georgian tea in Adjara. And if you are invited to a mountain festival and offered ludi, say yes — you won't find it in any shop.