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Soft drinks from Poland, Lithuania
Podpiwek is a Polish low-alcohol drink brewed from cereal coffee (roasted barley) and chicory with hops and sugar, fermented by yeast in a closed vessel. It turns lightly fizzy and slightly sour, with a coffee-like, bitter note. Made in 3 steps over 14 days. The longest step, add sugar and yeast; ferment closed, takes 14 days (Staniszewski A 2025). Saccharomyces cerevisiae does most of the fermenting.
| Main step | 14 daysReported[staniszewski2025] | Add sugar and yeast; ferment closed |
|---|---|---|
| Acidity | pH 6.7Measured[staniszewski2025] | Make the wort from cereal coffee, chicory and hops |
| Cereal coffee and ground chicory root with hops · The drink contains no malt[staniszewski2025][smiechowska2018] | |
| 500 g per 10 L of wort | Sucrose · As used in one laboratory study with a commercial podpiwek base[staniszewski2025] |
| Yeast (Saccharomyces cerevisiae)[staniszewski2025] | |
| Starter | defined-culture (yeast) |
Total time across the recorded steps: 14 days
What changes: Hot water draws colour and flavour from cereal coffee, chicory and hops
Output: sweet wort.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Unlike kvass, which is brewed from rye bread or malt, podpiwek is made from cereal coffee and chicory with hops and contains no malt. Some products sold as podpiwek today are diluted, carbonated malt concentrates that are not fermented at all.
Every number is labelled with how it is known. How this atlas is made
Podpiwek is considered traditional to Poland and Lithuania, perhaps from the time of the Polish-Lithuanian Commonwealth; commercial production began in the mid-19th century. It stayed popular until the end of the 1980s as an alternative to scarce bottled soft drinks.
