VIP Tour of KORÇË BREWERY!! Albanian Beer Tasting & Steak Lunch | Korçë, Albania

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🍺 KORÇË BREWERY: https://www.instagram.com/birrakorca_official
🥩 TAVERNA VASILI: https://www.instagram.com/taverna_vasili_korce
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The amazing ninth day of my epic Albanian adventure continued in the city of Korçë, where I dove into Albania’s food and beer culture! Join me as I go on a VIP tour of Korçë Brewery, have an Albanian beer tasting, and enjoy a mouthwatering steak lunch in Korçë, Albania!

🧳 BALKAN PEARLS TOUR OPERATOR: http://www.balkanpearls.com/
🚗 RENTAL CAR ALBANIA: https://www.instagram.com/rentalcaralbania/

My boy Erjan from Travel Media EU and I began our day at Taverna Vasili. Like nearly every restaurant I had visited in Albania, it seemed like it was an old house that had been converted into a restaurant.

I started with some Korçë beer, which comes in two styles: dark and blonde. The dark was nice and chilled. It was basically their version of craft beer. It was a porter style and had notes of espresso beans in it!

Then, we had a soup with egg yolk, lemon, pepper, butter, and tiny noodles. It was light and tasty! Then, our main course arrived!

The pork ribs were marinated in the Korçë beer and baked in it before it was grilled. The skin was super crispy and the meat was tender and juicy. It’s one of the best ribs I’ve ever eaten!

Our mixed platter also contained grilled pork, marinated veal, fava beans, potatoes, red peppers, grilled cucumbers, and eggplant! The eggplant was phenomenal and super fresh! I also loved the smoky grilled pork. The beans were tasty and oily, and the veal was amazing!

Then, we had a unique type of petula that was very soft, not fried, and covered in nuts! It was like several layers of crepes topped with walnuts. It was bitter and not sweet at all, but tasty! I loved it with the grilled pork! The red peppers were also super tasty and full of moisture.

Inside the restaurant, I saw some aged sirloin steaks, which is aged 300 days. It looked unbelievable!

Now that I was stuffed, we headed to Korçë Brewery, a.k.a. Birra Korçë. It’s the oldest brewery in Albania and opened in 1928. I could see a building with offices, some huge tanks, and a beer garden. It smelled amazing inside the brewery. They several of their beers arranged on a table, including a light, a blonde, and the dark beer I tried earlier.

The stools inside were made from barrels! Then, I saw their 4 massive tanks including a masher and boiler and some of the ingredients they use. It’s a classic large brewery, which is a well-oiled machine. They produce 10 million liters of beer per year!

In the chemical room, they keep a bottle of each beer here and check the quality of the beer constantly. Next, we headed through a dark tunnel to the filtration room, where there is a huge system. We drank two large beers, which were light and refreshing. It was fresh from the tank and was perfect!

Next, we saw where they increase the cells of the yeast. It was freezing there! Under the 58,000-liter fermenting tanks is a type of room I’d never been in! Then, we saw how they check the quality of the water they use and how they can and keg the beers. The cans go down a long assembly line. It was such a unique VIP experience that most people can’t get! I hadn’t been to a brewery this big in a long time!

Then, we headed to the beer garden to try the blond and the dark. The blond is on tap there while the dark is bottled. The garden reminded me of Germany! The blond is not too alcoholic or filling and a nice, summer beer. The dark one was so tasty with the notes of espresso beans! What an awesome afternoon!

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About Me:

My name is David Hoffmann. For the last 12 years, I have been traveling around the world in search of unique culture, food, and history! Since starting David’s Been Here in 2008, I have traveled to over 1,100 destinations in 77 countries, which I welcome you to check out on my YouTube channel, travel blog, and social media sites.

I focus a great deal on food and historical sites, as you probably have seen! I love to experience the different flavors that each destination has to offer, from casual street food to gourmet restaurant dining. I’m also passionate about learning about the local history and culture.

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