Pubs In Austria: A Cultural Thing?

Pubs are a thing in Austria, with the country boasting between 65 and 70 breweries. The greatest concentration of breweries is in Obersterreich, which has almost a third of the country's total. Beer is generally sold in sizes of 0.2 litres, 0.33 litres, 0.5 litres, and 1 litre. The most popular types of beer are pale lager, naturally cloudy Zwicklbier, and wheat beer. Austrian pubs are similar in nature to those in the Czech Republic and Bavaria, with pine tables, tiled floors, and vaulted ceilings. They serve hearty, filling meals of pork, potatoes, and dumplings. In addition to pubs, Austria is also known for its cafe culture, with coffeehouses (Kaffeehäuser) being some of the most popular places to socialise in the country.

Pub etiquette in Austria

Greeting and Meeting People

When introduced to new people, or greeting people you have already met, shake hands and make eye contact with everyone you meet. Start with women, then greet men. If there are children present, shake their hands too. Women should extend their hands first, and whatever your gender, make sure not to leave your other hand in your pocket!

Austrians are proud of their contributions to world civilisation and see themselves as cultured. As such, titles are very important. Address everyone by their appropriate titles and last names until that person explicitly invites you to use their first name. 'Herr' is used for men and 'Frau' is used for women over the age of 18. If you are meeting someone with a professional title, such as a doctor, use 'Herr/Frau', their title, and then their last name.

Salutations

When entering shops, buses, or any smaller space with people, say hello. A simple 'Guten Tag' as you enter and a cheery 'Auf Wiedersehen' as you exit will keep you in good graces.

Punctuality

Punctuality is a big deal in Austria, and you should call your host if you are running late. For dinners, a delay of 5 to 15 minutes would be generally tolerated, but being later than 15 minutes might upset your host.

Dress

Austrians take pride in dressing well, regardless of where they are going or what position they hold. People tend to dress up when leaving the house, even if it’s just to hang out with friends, so skip packing the yoga pants and cargo shorts in favour of something a little dressier.

Toasting

When toasting, take the time to make eye contact and say 'Prost' to each participant. Only clink with one other glass at a time, and never reach for another person’s extended arm to complete the ritual.

Paying the Bill

Generally, the person who extends a dinner invitation is the person who pays the bill. When you have finished your meal, leave about 10% for the waiter. If someone else insists on paying, don’t struggle over the bill, but make sure to invite them out again before you leave in order to return the favour.

Austrian drinking culture

Austria has a strong drinking culture, with the average Austrian consuming over 100 litres of beer per year. The country has between 65 and 70 breweries, with the number on the rise in recent years due to the establishment of a few micros and several brewpubs.

Beer is extremely popular in Austria, with the country boasting the highest density of breweries in Europe. There are 298 active breweries throughout the country, ranging from small, centuries-old breweries to trendy craft breweries. The beers produced in Austria are of very high quality and are subject to strict food quality regulations.

In addition to beer, wine is also a popular drink in Austria. The country has been making wine since 700 BC and its vineyards produce both white and red wine, though it is more famous for its dry white wines. Coffee is another important aspect of Austrian drinking culture, with café culture being an integral part of Austrian life since the 17th century. In fact, the grand cafés of Vienna have been granted intangible cultural heritage status by UNESCO.

When it comes to drinking establishments, Austrians tend to drink at bars, restaurants, pubs, and clubs. One unique tradition is the Schanigarten, which are courtyard gardens and pavement terraces that pop up during the summertime. Vienna alone has around 3,500 Schanigärten.

Drinking laws and customs vary across Austria, with different age requirements and restrictions on public drinking depending on the region. For example, in Upper Austria, Salzburg, and Tyrol, under-18s are prohibited from consuming distilled beverages, while in Carinthia and Styria, the restrictions are based on the percentage of alcohol content.

Overall, Austria has a diverse and vibrant drinking culture, with a wide range of beverages and establishments to suit all tastes.

Popular alcoholic drinks in Austria

Austria has a diverse drinking culture, with a range of seasonal drinks. While the country is known for its wine and beer, there is more to discover.

Beer

Beer is mostly consumed in Western Austria, with the city of Salzburg at its centre. The most common type is a light lager, similar to the Bavarian tradition, called "Märzen". Beers are considered full-strength if brewed to at least 12% plato, with almost nothing under 5% and beers of over 4% labelled as 'leicht' (light). The everyday beer of most breweries is Mrzen or simply Lager, which is a malty, golden beer of 12-13% plato or 5-5.5% alcohol. Beer is served in various amounts, from a Pfiff (0.2 litres) to a Stiefel or Doppelliter (2 litres).

Other types of beer include Pils, which are pale yellow and very light in body, and Spezialbier, which is full-bodied and malty with a good hop character. At Christmas and Easter, Austrians drink Bock, an amber or pale brown beer with a very full body and a bittersweet flavour. There is also a style of dark lager called Dunkle, which tends to be very sweet.

Wine

Wine is mostly produced in Eastern Austria, in the provinces of Styria, Burgenland and Lower Austria, as well as Vienna. Wine from the current year is called "Heuriger", which is also the name for traditional taverns in Vienna and Lower Austria. Legendary Austrian white wines include the Grüner Veltliner, the Schilcher and the Welschriesling. Red wine specialities include Zweigelt, Blaufränkischen and Sankt Laurent.

There are also several seasonal wine-based drinks. In the summer, Austrians drink Spritzer, a mix of white wine and sparkling water, and Hugo, a cocktail made with prosecco, elderflower syrup, fresh mint, soda water and lime. In September and October, they enjoy Sturm, a sweet, fermenting grape juice. In the winter, Tipperl, a mix of white wine, raspberry lemonade and water, is popular, as are hot drinks like Glühwein (mulled wine) and Punsch, a mixture of fruit juice or tea with spices and liquor.

Other drinks

Austria also has a few unique alcoholic drinks. Most, a type of cider made from apples, is traditionally consumed in Austrian taverns called "Heuriger". Eierlikör is a liqueur made from alcohol, egg yolk and sugar that is consumed around Easter and Christmas.

Seasonal drinks in Austria

Austria has a diverse drinking culture, with a wide range of seasonal drinks. Here is a guide to some of the most popular seasonal drinks in Austria:

Spring and Summer

In the warmer months, Austrians enjoy a range of refreshing drinks. One popular choice is a Spritzer, which is traditionally made with white wine and soda or sparkling mineral water. A sweet version can be made by adding lemonade, and sometimes red wine is used instead of white. An Aperol Spritz is another popular variation, made with Aperol and a slice of orange. A Kaiserspritzer is made by adding elderberry syrup to the traditional spritzer, and a Hugo-Spritzer is a less sweet version of this, with fresh mint added.

Another summer favourite is Radler, a beer-based mixed drink usually combined with Almdudler, Sprite, or a lemon-based lemonade.

Autumn

In the autumn, Austrians make the most of the last warm rays by enjoying Sturm, a drink made from fermenting grape juice, which is still on its way to becoming wine. According to Austrian law, Sturm can only be sold between 1 August and 31 December and must have an alcohol content of at least 1%. Schilchersturm is another autumnal drink, made from fermenting grape juice but using the Blauer Wildbacher red grape variety, which gives it a light red colour.

Winter

As the cold winter months set in, Austrians turn to heartier drinks. One popular choice is Tipperl, made from white wine, raspberry lemonade, and water. Eierlikör is a liqueur enjoyed at Easter and Christmas, made from alcohol, egg yolk, and sugar, and often added to hot drinks like eggnog. It is also used in baking. Glühwein, or mulled wine, is a popular winter drink, made by cooking red wine with herbs, spices, fruit, and sugar. Jagertee, or black tea with a shot of rum, is another popular way to keep warm when the temperatures drop.

Pub food in Austria

Austria's drinking culture is diverse, and Austrians love drinking. The country is often associated with wine and beer, but there is also a wide range of seasonal drinks. While the country has 65 to 70 breweries, the number has been increasing in recent years due to the establishment of a few micros and several brewpubs.

Austrian pubs are similar to those in the Czech Republic and Bavaria. They are simple, unpretentious boozers with pine tables, tiled floors, and vaulted ceilings, used by a broad spectrum of society. The food they serve is based on the same Central European culture: hearty, filling meals of pork, potatoes, and dumplings, perfect for soaking up large quantities of beer.

• Wienerschnitzel: This is one of Austria's most important national dishes and is found everywhere, from street food stalls to high-end restaurants. It is a thin, fried cutlet of meat, usually veal or pork, coated in breadcrumbs and served with a wedge of lemon and a side dish such as potato salad or French fries.
• Tafelspitz: A classic Austrian dish, Tafelspitz is made by boiling beef or veal in a spicy broth with root vegetables. It is typically served with potatoes, carrots, and a creamy apple-horseradish and chive sauce.
• Goulash: Although originally from Hungary, goulash is now a long-standing part of Austrian food culture. It is a hot, spicy stew that usually includes potatoes, onions, bell peppers, and sausages, and is seasoned with hot paprika.
• Käsespätzle: This is Austria's answer to macaroni and cheese. It consists of chewy egg noodles in a creamy cheese sauce, often served with caramelized onions.
• Tiroler Gröstl: A hearty dish from the Tyrol region, Tiroler Gröstl is made with potato, chopped beef or pork, and butter and onion, often topped with a fried egg.
• Knödel: A type of dumpling popular across Eastern Europe, Knödel can be either sweet or savoury. Savoury Knödel are served as a side dish or in soups, while sweet Knödel are made with plums.
• Backhendl: A type of fried chicken, similar to Southern Fried Chicken but with a tighter, finer, crisper coating.
• Leberkäse: A pressed meat made from pork, similar in consistency to SPAM, usually served sliced on a roll with mustard.
• Verhackert: A hearty spread made from finely chopped, smoked bacon, often served on bread or as part of a "Brettljause" (platter of cold cuts).
• Wiener Würstchen: The iconic Viennese sausage is traditionally made from a mixture of pork and beef encased in sheep's intestine. It is often served as a main dish with fermented cabbage or as a snack in a hot bun.
• Sachertorte: A rich, dense chocolate cake invented in Vienna in the 19th century. It consists of two thick layers of chocolate sponge cake, separated by a thin layer of apricot jam and coated in dark chocolate icing.
• Spargel: A summer dish made with asparagus, served with butter and lemon or hollandaise sauce, or wrapped in prosciutto.
• Brettljause: A platter of cold cuts or cold meats and spreads, often served in the Buschenschanks of Styria.
• Krainerwurst: A popular grilled sausage, similar to kielbasa, served with mustard, grated horseradish, and sometimes a roll. There is also a cheese-stuffed variation.
• Fleischlaberln: Delicious mixed meat patties made from pork and beef, seasoned with salt, pepper, garlic, onions, and parsley, and served with mashed potato.
• Vogerlsalat: A small plant with lots of small leaves, usually mixed with other specialties like Austrian potato salad or Käferbohnen (runner beans).
• Käferbohnen: An oversized purple-ish black bean that is often drizzled with Styrian pumpkin seed oil.

Frequently asked questions