Traveling to the very core of Romania, where the breathtaking Carpathians surround us and the lively little towns take us back to history, we will find the iconic Csíki Sör in every bar or store! Especially if we set our foot in Harghita county, where all this started.
The Ciuc basin is a hidden gem for brewing beer, offering the perfect natural conditions for creating exceptional craft brews. Beneath its tectonic and volcanic layers flows pure, crystal-clear spring water—the key ingredient that elevates the quality and flavor of Csíki Sör, crafted with just water, malt, and hops. Interestingly, the region’s chilly, foggy climate has been on the forefront of shaping its beer-making tradition. With conditions unsuitable for growing grapes or fruit like grapes or plums for wine and pălincă production, the locals embraced beer as their beverage of choice over wine or spirits. Yet, the cold weather had its perks: from autumn to spring, the icy Olt River provided a natural advantage for fermentation and storage, ensuring the beer was brewed to perfection.
It is common knowledge that the natives of this area have always been fond of making beer and other amazing drinks, considering that the first written note about homemade beer originates back to 1152. After the 12th century, beer making in Csík county is mentioned countless times in written memorials, last wills and testaments, notes by priests and other people in higher roles of that time. And not only were they fond of the art of brewery, but had a unique perspective on it which reflected in their language. As László Szathmári writes in his book, The Past of Hungarian Brewing, “The old Szeklers used to call brewing ‘beer breeding’. They didn’t brew, they ‘bred’ the beer. This is indeed true because barley has to be germinated, matured in malt, marc and then fermented to become beer. It has to be grown and nurtured like a child until it is ready for market. Our ancestors knew neither brewers nor beer producers, only breeders.” He continues: ‘Beer breeding’ is an old Hungarian craft, which we brought with us as a special process, competing with the hitherto customary brewing of barley (zythum).”
Our ancestors knew neither brewers nor beer producers, only breeders.
László Szathmári
However, despite the fact that many were making beer at home, the brand, running by the name Igazi Csíki Sör (True Csíki Beer), was only established officially in the year 2014, when they settled in the old manufacture of hard drinks in the village of Csíkszentsimon, near the city of Csíkszereda (Miercurea Ciuc). Right after that year, there has been a serious lawsuit that the brand had to face, with a beer company that had a name similiar to theirs. The brand name was changed to Csíki sör and even Tiltott Csíki sör (Forbidden Csíki beer).
Luckily, the two have gotten to an agreement and this is how since 2015, Csíki sör is one of the most popular beer companies in Romania. In 2016, they have opened a second factory, quadruplicating their capacity and the buyers. In these past nine years, it also gained popularity outside Transylvania, and they make beer and ship it to more places: Hungary and Slovakia as well.
Visitors of the the brewery have the unique opportunity to step inside its heart and witness firsthand the artistry and dedication that go into every bottle. A tour of the factory offers a captivating journey through the brewing process—from the careful selection of ingredients to the techniques passed down through generations. Csíki Sör seems to be something more than meets the eye; it’s a celebration of heritage, meticulously crafted with respect for age-old traditions. By walking through its story you connect with a legacy, and the significance and community building power of a beverage with such a loud and deep seated cultural identity.
Csíki Sör is available in bars, pubs, and supermarkets across Transylvania, Hungary, and Slovakia as an IPA (5%), and a brown beer (7%), as well as unique flavors and brews specific to the brand such as honey beer (9%), cream beer (4.5%), gold (6%), ginger chilli (4.2%), wild raspberry (1.2%) and blueberry (4.7%).
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