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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.
| Cereal coffee and ground chicory root with hops | The drink contains no malt[staniszewski2025][smiechowska2018] |
| Sucrose500 g per 10 L of wort | As used in one laboratory study with a commercial podpiwek base[staniszewski2025] |
| Yeast | Added as a starter culture in the laboratory study, which tested Saccharomyces cerevisiae var. boulardii and three non-Saccharomyces species[staniszewski2025] |
| Starter | defined-culture (yeast starter cultures in the laboratory study) |
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
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 5 steps over 14 days. The longest step, ferment closed, takes 14 days (Staniszewski A 2025). Saccharomyces cerevisiae var. boulardii and Pichia kudriavzevii, Metschnikowia pulcherrima and Hanseniaspora uvarum do most of the fermenting.
| Main step | 14 daysReported[staniszewski2025] | Ferment closed |
|---|---|---|
| Acidity | pH 6.7Measured[staniszewski2025] | Make the wort from cereal coffee, chicory and hops |
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.
In the laboratory study the flasks went to the fridge after 14 days, yet Saccharomyces yeast kept fermenting slowly there. Ethanol reached 9.69 g/L with S. cerevisiae and 24.27 g/L with S. boulardii by day 30, so a drink meant to be low- or non-alcoholic can gain alcohol in storage when live yeast is left in it.
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.
