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One of the most well‑known symbols of the Tartu Marathon has become warm honey beer. It’s a drink eagerly awaited on the finish straight, and it’s something that makes our marathon recognizable even in international skiing circles. We took a closer look at how this legendary drink began and what role it still plays in the ski marathon today.
Warm honey beer was first offered to participants of the legendary ski marathon about thirty years ago. Jaanus Pulles, head of Toidutorn AS, recalls that the idea originated in Sweden in the 1990s: “We took part in the Vasaloppet ski marathon, and at the end of the course they served warm beer. The drink revived bodies exhausted by the cold very well and stood out among the sweeter marathon beverages.” The idea was put into practice, and honey beer began to be served at Tartu Marathon events as well. The drink has been part of the ski marathon’s finish menu since the late 1990s.
Ülle Müürsepp, product developer at A. Le Coq, remembers working on the drink’s recipe: “Since there was no exact recipe, everything was done by feel. A warm drink was needed at the finish, and essentially the only option was porter. To make the drink more interesting and refreshing, we added lemon juice. It fit perfectly.” Ülle notes that while an alcohol‑free version was only a dream back then, today it’s also available for skiers.
A. Le Coq’s beverage creators entrusted the preparation and serving of honey beer to the Toidutorn AS team. The honey beer is still made on-site at the finish area today. The beer is heated and carefully mixed with specific ingredients that give the warm drink its distinctive flavor nuances.
Indrek Kelk, director of the Tartu Marathon, first encountered honey beer as a participant, not an organizer. “I believe it was in 1997 or 1998. I still remember the taste, and looking back, it’s quite similar to what we have today.” According to him, warm honey beer is a drink that’s hard to define: “With the first sip, you don’t quite understand what it is. It tastes like beer, but the bitterness doesn’t dominate. There’s something reminiscent of mulled wine, but not as spicy.”
In the organizer’s view, honey beer has become a kind of ritual. “If you ask returning participants what they think about during the marathon or what they look forward to at the finish, many say warm honey beer. Satisfaction, bones buzzing from fatigue, and a warming drink make the marathon day complete.”
All the speakers agree that the honey beer station is not just a drink counter. It’s a place where the marathon doesn’t end immediately—where impressions are exchanged and participants’ gratitude is at its most genuine. The honey beer, created through the collaboration of the Tartu Marathon, beloved beverage maker A. Le Coq, and Toidutorn AS, has by now become a well‑known landmark.
