16 Best Moscow Breweries and Craft Beers in Russia – The Definitive Guide

Recommendation: begin with a tasting flight at arsenalnoe terrace; this scene reveals capital city’s brew hubs turn artisanal brews into vivid experiences.

arsenalnoe area hosts a handful of spots with a recommended mix: sierra, ciders, imported lagers, fedotov experiments, salted snacks.

From there, a point becomes clear: lunch-hour tappings switch between airy terraces; brick-cellar setups prevail.

National tastings favor sours around a handful of addresses; weekend releases, sometimes featuring imported hops, draw visitors.

Different venues offer cheese boards alongside flights; guests linger, discuss saisons, stamm bottles, saldens ciders; glassware clinks against a sunlit terrace, show of beer culture.

there remains a practical route: start in arsenalnoe, switch toward terrace zones, sample a handful of local brews; they themselves provide a baseline for preference, note down a few metrics for each stop.

Finally, this scene offers a national pulse: eager tasters pursue different profiles; sierra pours, fedotov experiments, imported bottles surface during lunch.

Moscow Craft Beer Guide

Start with a late-evening visit to a пивоварне in zamoskvorechye; Belgian-style pale delivers a crisp finish; brewing notes feature fruit, spice; price around 420–520 rubles per glass; online calendar shows exact times; favorite for curious tasters.

arbat venues host compact rooms; city center goes through a calendar of events; this district reveals hidden gems; ptitsa-sinitsa appears on seasonal labels; labels reveal a playful brand direction that catch locals’ eyes.

general vibe favors quick samplers; everyones favorites emerge across a short lineup; to maximize flavor, sample a Belgian-influenced flight, a saison exploration, plus a modern IPA; free evenings have value for casual tastings; schedule is flexible, so guests maximize exposure; Each tasting serves up multiple notes; interesting label art completes the experience.

Venue	Area	Signature	Price (rubles)	Serves	Ore de lucru
Pivovar Zamoskvorechye	zamoskvorechye	Belgian pale ale, saison	350–520	Glass, sampler flight	17:00–01:00
Arbat Tap House	arbat	IPA, stout	320–480	Glass, halfs, online ordering	16:00–23:00
Kalashnikov Brews & Co	central	session ales, witbier	300–450	Glass, calendar events	18:00–00:00
Night Hops Studio	city center	experimental brews, saison	360–600	Flight, late tastings	17:00–02:00

Best Moscow Breweries by Neighborhood

Begin in Presnensky for a homey, compact evening route; read shelves, pour aged stouts, ready for foreign hops; schedule lists some microbreweries options, brews to sample; alexander, driven, curated a tasty array; eventually museums nearby offer a catch after stores close; angeles vibe persists

• Presnensky
  • Spot A – cozy brew pub; ABV 4.8 percent–6.3 percent; recommended pours: pale ale, aged stout; schedule 16:00–23:00; shelves display 9–12 taps; some editions rotate monthly; looked at flavor notes, caught oak-aged finish; stores nearby for late purchases; ultimate experience
  • Spot B – compact room; ABV 5.2 percent–6.8 percent; recommended pours: foreign hops IPA, amber lager; schedule 17:00–22:30; shelves hold 6–10 taps; nearby museums provide a post-visit catch; alexander helped shape concept
• Arbat
  • Spot C – airy venue; ABV 4.9 percent–6.7 percent; what to order: wheat beer, hazy IPA; schedule 15:00–21:30; shelves carry 6–10 options; angeles-inspired glow; foreign grains appear
  • Spot D – cozy corner; ABV 5.0 percent; recommended pours: amber lager, stout; schedule 16:30–23:00; stores cluster within a short radius; catch: mellow malt profile
• Zamoskvorechye
  • Spot E – rustic vibe; ABV 5.4 percent–6.2 percent; recommended pours: malt-forward stout, chocolate porter; schedule 16:00–22:45; shelves reveal some limited editions; alexander’s notes on boards occasionally
  • Spot F – modern brew bar; ABV 4.6 percent–5.9 percent; recommended pours: pale ale, session IPA; schedule 17:00–23:00; stores nearby for bottles; ultimate tasting path

Must-Try Craft Beers Across Moscow’s Breweries

Kick off with a friendly, refreshing tasting flight in arsenalnoe pubs; a steady schedule pairs light, vintage pints with true, modern profiles.

Plan a dozen tastings across a cluster of venues; limited releases, citrusy IPAs, malt-forward stouts, hop-forward pale ales provide true contrasts.

Neighborhoods around arsenalnoe, close to urban centers, offer open patios, friendly staff, pizza complements to bold, refreshing options.

Standouts include a russky lager, light, crisp; a vintage barleywine with caramel depth; a limited session IPA that jaws drop with brightness.

Public tastings schedule gives three to four samples per stop; staff provide insights into hops, malt, aging, mouthfeel.

Open venues in arsenalnoe workspace share a true scene where everyone feels seen; cluster mood stays friendly, welcoming, easygoing.

Close with a light bite lineup: pizza, pickles, cheese boards; each complement boosts the flavor profile of chosen pours.

Schedule reflections: revisit favorites, try a new release, then loop back again to capture evolving twists in this urban drinking scene.

Plan a Moscow Craft Beer Route: Stops and Timing

Start with a precise two-hour loop, beginning at пивоварне in Presnensky district, sitting at the bar, check opening hours, prepared for a guided flight.

Stop 1, 18:00–18:45: porters, stouts on the taps; arrive early to see kitchen prep; what you loved about this space is its stamm culture, a small crowd, inviting vibe; a tank mural behind the bar, three statuettes on the shelf.

Stop 2, 19:00–19:50: move to пивоварне in Arbat, fedotov leads a 20-minute mini-tasting, exact notes about caramel, roasted malt; check the flight menu; guests get three snacks paired with three tasters.

Stop 3, 20:30–21:15: Zamoskvorechye district; tasting focuses on porters, IPAs with caramel undernotes; guide shows brewing tank, inviting guests to sit nearby; along a wall, statuettes decorate this space.

Stop 4, 21:30–22:20: Basmanny district; finishing flight centers on caramel porter; three snacks recommended; guests mark the experience on a shared card.

Practical notes: check metro routes between districts; plan resting moments sitting outdoors; some spots may be expensive; three metrics to track: taps rotation, beer styles available, snacks pairing; total distance walked along river embankment; unlock path to unseen tastes; mark remains ultimate.

Insider note: fedotov recommend a route with three stops, timing fixed to show off taps across districts; guests arent shy about sharing impressions, mood, statuettes, inviting ambience; the aim remains showing guests a sequence that resonates, caramel notes, a trio of snacks to reinforce memory.

Taproom vs. Production Visit: What to Expect

Begin with a taproom visit; authentic atmosphere delivers a sharp first impression. Check calendar ahead; renovations may shift hours; afternoon slots often fill quickly.

A production visit aims to deliver real-world flow; observers watch the line; tanks reveal process; quality checks explained by staff. A pour may be offered only during open tasting moments; otherwise pours reserved for staff.

Rule: exceptions exist for private events; verify via addresses, cards; nick or ivanovs can confirm schedules.

Taproom details: shelves; tables; offering lists; citrus notes; vibes always authentic. Guests notice citrus accents. Rich aromas fill space. Gardens nearby offer fresh air between tastings.

Hidden corners offer a quieter vibe; ptitsa-sinitsa posters pop up; that space delivers learning moments about fermentation. Deliver clearer signals on post-visit options by checking afternoon schedules; always keep a calendar open for changes. Addresses, cards, direct contacts help arrange a second session with ivanovs, nick.

Food Pairings: Russian Dishes with Moscow Craft Beers

A refreshing, pale lager guides the palate at lunch; compact bites set the stage for foods move toward richer mains on a sunlit outdoor terrace. Move toward the next course with confidence.

What follows reveals practical matches, including crisp compact bites, russky ingredients, a focus on malt, yeast, vintage notes; the organization behind the tasting keeps textures balanced, avoiding wrong pairings that blunt flavors; their being behind each selection is to move flavors through courses with clarity.

• Ptitsa-sinitsa starter: served cold, dill accent, compact mouthfeel; a refreshing pilsner counterpoints richness; foods stay light, enabling the move toward the next course.
• Kurskaya main: braised cutlet with onion, heavier profile; malt-forward brew resists fat; yeast notes on the finish heighten the experience; what Alexander the chef notes, this stand remains stylish.
• Dense fish dish with saldens glaze: salmon or pike, salt-cured, dense texture; a pale ale or light lager provides a clean counterpoint; face of the plate brightens, moving from fat toward citrus; outdoor lunch atmosphere suits this rhythm with friends.
• Dessert option: rye bread pudding with dried fruits, orange zest; a mellow stout or amber malt finish reveals the balance; the finish feels satisfying, never cloying.

alexander shares a note: the moving practice keeps dishes balanced, never rushing texture, always respecting the malt, yeast profile; this kind of balance defines the city table.