What People Drink in Tampere: 7 Traditional Alcoholic Beverages

Set between lakes Näsijärvi and Pyhäjärvi, Tampere drinks reflect hardy northern seasons and a strong sauna tradition. Industrial red-brick heritage, forested ridges, and nearby farms shape a palate that favors grain-based spirits, juniper aromas, and pragmatic, warming flavors.

You’ll find local classics in brewery restaurants, public saunas, and Alko shops, with lighter cans for summer terraces and stronger bottles for winter. The rhythm shifts with the weather: crisp long drinks by the water in July, mulled wine and tar-flavored schnapps after a December sauna.

Sahti is Finland’s ancient farmhouse ale and the most traditional drink you can seek around Tampere. Brewed from malted barley (often with rye), it uses a juniper infusion and a lauter bed of juniper branches or straw. The wort is typically unboiled, then fermented with baking yeast in open vessels, yielding a turbid, honeyed beer with banana-and-clove notes reminiscent of hefeweizen. Alcohol strength ranges roughly 7–11% ABV, with a smooth, chewy body and low carbonation.

Culturally, sahti belongs to weddings, harvest work, and winter feasts in Häme and surrounding regions, which include areas near Tampere. Today it’s rarer on tap but still found in season at select pubs and festivals; Alko shops in Tampere often stock bottled examples from traditional producers when available. Try it fresh when you see it—sahti is meant to be drunk young, ideally alongside hearty dishes after sauna or at a long communal table.

Lonkero, the Finnish long drink, is a quintessential warm‑weather refresher in Tampere. Originally mixed for the 1952 Helsinki Olympics, it blends gin or neutral spirit with grapefruit soda, yielding a lightly bitter, citrusy profile. Most canned versions sold in supermarkets sit around 4.7–5.5% ABV, with stronger variants available at Alko. Expect a clean, zesty aroma, moderate sweetness, and a crisp finish that suits waterside afternoons.

Culturally, lonkero bridges Finland’s regulated alcohol system and casual social life: pre-mixed, portable, and consistent. In Tampere it’s common on summer terraces near the lakes, at festivals, or outside public saunas where people cool off between steams. Pair it with grilled salmon, new potatoes, or simply a paper cone of fries. While grapefruit is classic, local bars sometimes rotate other citrus or berry infusions; the appeal remains the same—easy refreshment with a distinctly Finnish origin story.

Jaloviina—often called “Jallu”—is a Finnish cut brandy: imported brandy blended with domestic neutral grain spirit, typically bottled at 38% ABV. Star grades indicate the proportion of brandy in the blend, with more stars meaning a higher brandy share. In the glass, it offers soft oak, vanilla, and dried-fruit notes over a firm, warming base. It’s usually enjoyed neat at room temperature or as a straightforward highball with cola.

Historically, Jaloviina reflects post‑war pragmatism: a way to stretch scarce cognac while preserving flavor. In Tampere’s classic pubs and neighborhood bars, it remains a rite-of-passage shot and a comfortable companion to conversation. You’ll find it behind most counters, from brewery restaurants around the Finlayson area to small corner pubs. Order a small pour with a lager chaser, or ask for it as a winter warmer after a brisk walk along the Tammerkoski rapids.

Salmiakki Koskenkorva (often shortened to salmiakkikossu) is a salty licorice liqueur built on a vodka‑like grain spirit, flavored with salmiakki—the Finnish love-it-or-hate-it sweet based on ammonium chloride. Typically around 30% ABV, it pours near-black, with a bold, saline aroma and bittersweet, anise‑like spice. The texture is slightly syrupy, finishing with a lingering medicinal edge that locals find deeply nostalgic.

The drink surged in popularity in the 1990s and has since become a staple of student bars and late‑night shot rounds across Finland. In Tampere—a university city—you’ll see it ordered in compact measures in lively downtown venues around the central square. It pairs well with beer and is often sipped cold after time in the freezer. If you’re unsure, start with a half‑shot: the flavor is intense, but it’s hard to find a more distinctively Finnish taste in a glass.

Lakkalikööri (cloudberry liqueur) captures the northern bogs in a bottle. Made by macerating or infusing Arctic cloudberries (Rubus chamaemorus) in neutral spirit, it typically sits at 21–24% ABV. The aroma is honeyed and resinous with hints of apricot and rose, while the palate balances jammy sweetness with a gentle tart finish. Well‑known Finnish bottlings include Lapponia Lakka, widely sold at Alko.

Culturally, lakkalikööri belongs to the dinner table and dessert trolley. In Tampere it appears as a digestif after mushroom or game dishes, or drizzled over vanilla ice cream and baked cheese curds. It also pairs beautifully with blue cheese. Order a small glass in restaurants that spotlight northern produce, or pick up a bottle for a weekend cottage visit: cloudberry liqueur travels well and brings a taste of Lapland to the city, especially welcome during the dark season.

Terva snapsi is a tar‑flavored schnapps that speaks to Finland’s deep forest economy. Pine tar—traditionally made by slow‑burning pine in a kiln—lends a smoky, resinous character to a neutral spirit base, often around 30–32% ABV. The result is amber‑brown, with aromas of campfire, pine resin, and a touch of sweetness. On the palate, it’s gently viscous, with smoke, menthol, and caramel notes that finish warm but clean.

This schnapps aligns naturally with sauna culture. After a steam at one of Tampere’s public saunas, locals may share small, chilled shots outdoors to reset body temperature. Brands vary in intensity; ask the bartender for a softer style if you’re new to tar. In restaurants, terva snapsi functions as a digestif and conversation piece—an edible link to the days when tar waterproofed boats and protected timber, turning a practical material into an unmistakable Finnish flavor.

Glögi is the Finnish take on mulled wine, a December staple across Tampere. Red wine is warmed with cloves, cinnamon, cardamom, ginger, and citrus peel; raisins and blanched almonds are often spooned into the cup. Alcohol content depends on the base—wine-based versions are typically around 10–14% ABV and may be fortified with a splash of brandy or vodka for extra heat.

In practice, you’ll encounter glögi at the Tampere Christmas Market in the city center, as well as in cafés when the first snow sticks. The aroma carries down the stalls—spice, red fruit, and orange zest—making it hard to pass without a cup. Pair it with gingerbread or pulla (cardamom bun) while browsing handicrafts. Non‑alcoholic glögi is equally common, but the adult version remains a cozy ritual for cold evenings and winter reunions.