Norwegians enjoy a robust pub culture and a burgeoning culinary scene, especially in the larger cities of Oslo, Bergen, Trondheim, and Tromsø. They started brewing 3,000 years ago, and modern Norwegians continue that tradition with traditional ales and innovative craft beers. A more recent interest in wine led to an increase in imports from its southern Italian neighbors, France and Spain.
Although the heavily regulated Norwegian alcohol industry relaxed somewhat during the first decades of the years, prices for alcoholic beverages throughout Norway remain high, and a near-zero tolerance policy means that drinking even an adult beverage earlier to promote a risky proposal. But with Norway’s efficient public transport system, you can join the locals for a carefree toast.
Akevitt
The Norwegians began distilling akevitt, also known as aquavit or akvavit, in the 16th century. Common throughout Scandinavia, akevitt resembles gin, with the dominant flavor of caraway rather than juniper. A neutral spirit derived from potatoes or grain, akevitt can include other spices such as fennel, cumin or cardamom, and the zest of citrus fruits.
The golden hue of the drink varies from light to light brown depending on the vintage. The famous Linie Aquavit from Norway is shipped to Australia and returns in an unusual aging process. Scandinavians often consume akevitt, ideally in tulip-shaped glasses, during festive gatherings such as Christmas, New Years Eve, and weddings.
Mead
Mead plays an important role in many Scandinavian celebrations that originated in Viking times, such as summer festivals. In winter, Norwegians often consume the hot drink alongside gingerbread cookies. Most of the fermented sugar in the drink comes from honey, which gives it the popular nickname honey wine.
Mulled wine
Traditional Scandinavian mulled wine called glogg adds aquavit to simmered red wine with cloves and cinnamon to produce a subtly sweet yet potent drink best served warm. Norwegians traditionally consume it during winter, especially around Christmas. A spoon can accompany the glogg, useful to remove the raisins and almonds that are normally added to the glass.
Punch
Introduced to Scandinavia from Java, Indonesia, by Dutch merchants in the 18th century, the name “punsch” derives from the Hindi word for five, which refers to the amount of ingredients that make up the drink: alcohol, water, sugar, fruit, and spices
Originally based on arrack, a distilled spirit from Southeast Asia made from fermented fruit and rice or the sap of coconut palms, Norwegian punsch can be flavored with liqueur to add the characteristic notes of almond, chocolate and banana. Like many adult beverages in Norway, where about a third of the country is within the Arctic Circle, punsch is served hot during the winter.
Brennivin
Although more closely related to Iceland than Norway, Brennivin can be found throughout Scandinavia. Translating to “burnt wine,” Brennivin, technically a type of aquavit, looks more like strong brandy, with an alcohol content of 30 to 38 percent.
Beer
Beer production in Norway dates back 3,000 years, but until recent years, most pubs only served beer. Popular Norwegian beer styles include Pilsner, a pale lager with a distinctive hop flavor; bayer, a larger dark malt with a sweet taste; and stronger lagers like juleøl and bokko. Today you can also find an international menu of craft beer styles and a growing number of thriving microbreweries.
Cider
In Norway, apple cider can be served hot or cold. In some regions, the drink is called apple wine, and its golden hue varies from light to dark depending on the preparation process and the ingredients. You can go straight to the source in the Hardangerfjord region, where English monks introduced locals to apples in the 13th century and 40 percent of the country’s fruit trees now grow.
Vodka
Vikingfjord, a well-known brand of Norwegian vodka distilled from Jostedalsbreen glacier water, won a gold medal at the international Wine and Spirit competition in London in 2016. A bestseller in Norway, you can now buy it in stores around the world. Vikingfjord comes in flavored and unflavored varieties with an alcohol content of 40 percent.
Wine
Although Norway is the world’s northernmost commercial vineyard, the Lerkekåsa vineyard in Gvarv, the country produces only a small percentage of the wine it consumes. Most of the bottles found in restaurants come from France, Italy and Spain, although the country’s Vinmonopolet (Wine Monopoly) chain, the only store authorized to sell wine by the bottle, has a more global selection.
Fruit beer
Fruit beers made with Arctic blackberries (like a cross between a blackberry and a blueberry) come flavored with various herbs and spices. Other flavors can include cherry, raspberry, and peach, and brewers often produce them in a slightly tart lambic style.
