Best Craft Beer Bars in Reykjavik for Serious Beer Drinkers

When people ask me about the best craft beer bars in Reykjavik, I usually start by saying that this city went from having almost no beer culture to becoming one of the most exciting small beer capitals in Europe, all within about fifteen years. The 1985 lifting of the beer ban is still a living memory here, and you can feel that sense of liberation in every tap list across town. I have spent the better part of a decade drinking my way through the local breweries Reykjavik has produced, and what follows is the guide I wish someone had handed me when I first started taking this scene seriously.

The Beer Revolution Started on Laugavegur

Laugavegur is the obvious starting point, and I will not pretend otherwise. This is the main shopping street that runs from the city center toward the old harbor, and it is where most visitors end up whether they plan to or not. What most people do not realize is that the craft beer taps Reykjavik is known for are concentrated in a stretch of barely eight hundred meters. You can walk from the top of Laugavegur to the harbor in under twenty minutes, stopping at four or five serious beer bars along the way. The density is unusual for a city of 130,000 people, and it reflects how tightly knit the Icelandic beer community is. Nearly every brewer in town knows every other brewer, and you will often find their beers on each other's taps as a matter of pride and mutual respect.

The street itself has changed dramatically since I first moved to Reykjavik. What used to be a row of tourist shops and overpriced restaurants has slowly given way to independent bars, record stores, and design studios. The beer bars here are not trying to impress anyone with flashy interiors. They are small, often dimly lit, and staffed by people who can tell you the exact malt bill of whatever is on tap. If you only have one evening in Reykjavik and you care about beer, spend it walking Laugavegur from Hlemmur Square downward, stopping wherever the tap list looks interesting.

Microbrewery Reykjavik: Ölverk Grill & Brewery

Ölverk sits at the top of Laugavegur, right near Hlemmur Square, and it occupies a space that used to be a hot dog stand before the owners converted it into a microbrewery Reykjavik locals actually respect. The brewing operation is visible from the bar, which is a small detail that matters more than you might think. Watching the fermenters while you drink a beer made thirty meters away changes the experience. Their house IPA is the thing to order, a hazy, tropical number that tastes like it was brewed in Portland rather than at 64 degrees north latitude. The food menu is built around wood-fired pizza, and the combination of a fresh IPA and a margherita pizza at 11 PM on a Friday is one of the great simple pleasures in this city.

The best time to go is between 5 and 7 PM on a weekday, before the after-work crowd fills the place. On weekends it gets loud and the wait for a table can stretch past thirty minutes. What most tourists do not know is that Ölverk also runs a small bottle shop next door where you can buy their seasonal releases, which never make it to the regular taps. I picked up a smoked porter there last winter that was one of the best Icelandic beers I have ever tasted, and it was only available in that one spot. The connection to Reykjavik's broader character is direct: this is a city that reinvents itself constantly, and Ölverk is a perfect example of a space that transformed from something ordinary into something genuinely worth seeking out.

Local Insider Tip: "Ask the bartender for the 'tapping list' — it is a separate sheet that shows beers going on later in the evening. If you time your visit right, you can catch a fresh keg being poured, and the first glass off a new keg is always the best."

Skúli Craft Bar: The Heart of the Scene

Skúli Craft Bar is on Aðalstræti, just off Laugavegur in the old town, and it is the place I send every serious beer drinker who asks me for a single recommendation. The bar has around twenty taps, and the rotation is aggressive, meaning the list you see on Monday will be half different by Thursday. The owner, Skúli, is a former homebrewer who opened this place specifically because he was frustrated by the lack of variety in Reykjavik's beer bars. That was in 2014, and the place has been packed almost every night since. The interior is minimal, almost aggressively so, with concrete floors, wooden stools, and a chalkboard wall where the tap list is written by hand each day.

You should order whatever is listed as the freshest pour, but if you see anything from Borg Brugghús on the list, grab it immediately. That brewery, founded by the legendary Icelandic brewer Ölafur Þórðarson, produces some of the most technically accomplished beers in the country. The best time to visit is between 4 and 6 PM, when the after-work crowd is thinning but the evening crowd has not yet arrived. On weekends after 10 PM, the line can stretch out the door, and the noise level makes conversation difficult. What most tourists do not know is that Skúli keeps a small reserve of rare bottles behind the bar that are not on the menu. If you have been there a few times and the staff recognizes you, ask quietly about the bottle list. It is not advertised, and it is one of the best-kept secrets in Reykjavik's beer scene.

Local Insider Tip: "Sit at the far end of the bar, closest to the kitchen door. That is where Skúli himself usually stands, and if you strike up a conversation, he will pour you something off-menu. He does this regularly for people who show genuine interest."

Session Craft Beer Bar: Where the Brewers Go

Session is on Hverfisgata, a short walk from Laugavegur, and it has the feel of a place designed by people who drink beer for a living. The tap list leans heavily toward local breweries Reykjavik is proud of, with a strong representation from smaller operations like Segull 67 and RVK Brewing Co. The bar itself is long and narrow, with a row of stools along one wall and a few small tables along the other. It is not a place for groups. It is a place for two people to sit side by side and work through a flight of four beers while arguing about which one is best.

The flight option is what makes Session special. You can order four 150ml pours for a price that works out to less than buying four full beers, and the staff will help you build a flight that moves from light to dark or from local to international. I usually go local to international, starting with a pale ale from one of the microbrewery Reykjavik operations and finishing with something Belgian or German. The best time to go is early evening on a Tuesday or Wednesday, when the bar is quiet enough that you can actually talk to the bartender. Thursday through Saturday it fills up with locals who work in the creative industries, and the energy is good but the seats are scarce. What most tourists do not know is that Session hosts a monthly "brewer's night" where a local brewer comes in and pours experimental batches. These are not advertised on social media. You have to ask the staff or follow the bar's newsletter to find out when the next one is.

Local Insider Tip: "If you see a tap handle that looks handmade or unlabeled, ask about it first. Those are usually one-off collaborations between local brewers, and they are gone within hours of being tapped."

Mikkeller & Friends Reykjavik: The International Connection

Mikkeller & Friends is on Hverfisgata as well, just a few blocks from Session, and it represents the international side of Reykjavik's beer culture. The Danish brewery Mikkeller opened this bar as a partnership with the local beer community, and the tap list is split roughly evenly between Mikkeller's own beers and guest taps from Icelandic and international breweries. The space is larger than most craft beer bars in Reykjavik, with high ceilings, long communal tables, and a back room that can be reserved for groups. It feels more like a European beer hall than a cozy Icelandic bar, and that is intentional.

The thing to order here is the Mikkeller "Beer Geek" series if it is available, or any of the Icelandic collaboration beers that appear seasonally. Last autumn I had a Mikkeller x Borg Brugghús imperial stout that was aged in Icelandic birch barrels, and it was one of the most complex beers I have ever tasted. The best time to visit is late afternoon on a weekday, when you can grab a communal table without waiting. On Friday and Saturday nights the place becomes a social hub for Reykjavik's expat community, and the atmosphere shifts from beer-focused to party-focused. What most tourists do not know is that the bar has a small selection of aged bottles stored in a temperature-controlled cabinet behind the counter. These are not on the menu, and they are priced significantly higher than the taps, but if you are a serious beer drinker, the aged sour ales in that cabinet are worth every króna.

Local Insider Tip: "Ask to see the bottle cabinet before you sit down. The selection changes weekly, and if you see something from the Mikkeller "Spontan" series, order it immediately. Those bottles sell out within days of arriving."

Reykjavik Brewing Company: The Pioneer

Reykjavik Brewing Company, often called RBC, is on Brautarholt, a residential street just south of the city center. It is not on any tourist map, and that is part of its appeal. This was one of the first craft breweries to open in Reykjavik after the beer culture started to take shape in the early 2010s, and it has maintained a loyal local following ever since. The taproom is small, with a handful of tables and a view of the brewing equipment through a glass partition. The beers are clean, well-made, and unpretentious, which is exactly what you want from a neighborhood brewery.

The RBC Pale Ale is the flagship, and it is a reliable, well-balanced beer that pairs perfectly with the lamb soup they serve on weekends. The best time to go is Saturday afternoon, when the taproom is open but the evening crowd has not yet arrived. On weekday evenings the place fills with locals who live within walking distance, and the atmosphere is more like a living room than a bar. What most tourists do not know is that RBC does not distribute widely. Most of their beer is sold exclusively through their taproom and a handful of bars in the city center. If you want to try their seasonal releases, you have to go to the source. This is a common pattern among local breweries Reykjavik has produced, many of which prefer to keep their beer close to home rather than chase distribution deals.

Local Insider Tip: "Bring cash. The taproom has a card machine, but it is notoriously unreliable, and you do not want to be stuck at the bar with an empty glass and no way to pay for the next round."

Smiðjan Brugghús: The Industrial Edge

Smiðjan Brugghús is in the Grandi harbor area, on the edge of the old fishing district, and it occupies a converted industrial building that still smells faintly of fish and salt. The brewery and taproom opened in 2019, and the space retains much of its original character, with exposed steel beams, concrete floors, and large windows that look out over the harbor. The beer list focuses on bold, experimental styles, including barrel-aged stouts, sour ales, and smoked beers that use Icelandic ingredients like birch syrup and wild thyme.

The thing to order is the "Smiðjan Sour," a mixed-culture fermentation that changes character with each batch. I have had versions that tasted like tart cherry and versions that were closer to a dry cider, and the inconsistency is part of the point. The best time to visit is on a Saturday afternoon, when the harbor area is lively but the taproom is not yet at capacity. On weekday evenings the place is quiet, almost contemplative, and it is a good spot to sit with a single beer and watch the light change over the harbor. What most tourists do not know is that the brewery offers informal tours on Saturday afternoons, where one of the brewers will walk you through the facility and pour samples directly from the fermenters. These are not scheduled tours. You just show up and ask, and if the brewer is free, you get a tour.

Local Insider Tip: "Stand at the window that faces the harbor and look for the old fish-drying racks on the building across the street. That building was part of the same industrial complex in the 1960s, and the brewery's name, Smiðjan, means 'the forge' in Icelandic, a reference to the metalwork that used to happen there."

Hlemmur Mathöll: The Food Hall with Serious Beer

Hlemmur Mathöll is the food hall at the top of Laugavegur, in the old bus terminal that was converted into a culinary destination in 2017. It is not a craft beer bar in the traditional sense, but the beer selection at several of its stalls is better than what you will find at many dedicated bars. The hall houses around a dozen food vendors, and at least three of them serve craft beer on tap, with a rotating selection that draws from the local breweries Reykjavik is known for. The advantage of Hlemmur Mathöll is that you can eat exceptional food and drink exceptional beer in the same place, which is not always easy in this city.

The thing to do is order a beer from the bar near the entrance, then walk the hall and find food that pairs with it. I usually start with a light lager or pale ale and a plate of tacos from the Mexican stall, then move to a darker beer and a lamb skewer from the grill. The best time to visit is between 12 and 2 PM on a weekday, when the lunch crowd is present but the hall is not yet chaotic. On Friday and Saturday evenings the place becomes a social gathering spot for young Reykjavik residents, and the energy is infectious but the noise level is high. What most tourists do not know is that the food hall has a small outdoor terrace on the upper level that is rarely crowded. If the weather is decent, grab your beer and food and eat outside, where you can watch the foot traffic on Laugavegur below.

Local Insider Tip: "The bar near the back left corner of the hall has the best tap list, but most people walk past it because it is partially hidden behind a pillar. Go there first, before you commit to food, so you can plan your meal around the beer."

The Beer Garden at KEX: Where Culture Meets Craft

KEX Hostel is on Skúlagata, just off Laugavegur, and its beer garden is one of the most underrated craft beer spots in Reykjavik. The hostel itself is a cultural institution, a former biscuit factory that now houses a bar, a restaurant, a live music venue, and a guesthouse. The beer garden is open to the public, not just guests, and the tap list is curated with the same care you would find at any of the dedicated craft beer bars in the city. The space is large, with long wooden benches, string lights, and a view of the mountains to the east.

The thing to order is whatever is on the "guest tap," which changes weekly and usually features a beer from a smaller Icelandic brewery that does not have its own taproom. I have discovered some of my favorite Icelandic beers this way, including a farmhouse ale from a one-person operation in the Westfjords that I never would have found on my own. The best time to visit is on a summer evening, when the garden is open until midnight and the long Icelandic daylight makes the space feel almost magical. In winter the garden closes early, and the action moves inside to the KEX bar, which is smaller but equally well-curated. What most tourists do not know is that KEX hosts a weekly "beer and vinyl" night on Thursdays, where a local DJ spins records while the bar offers a special tap list. It is one of the most relaxed social events in Reykjavik, and it draws a mix of locals, travelers, and expats who all share an appreciation for good beer and good music.

Local Insider Tip: "Bring a jacket even in summer. The beer garden is exposed to the wind coming off the harbor, and the temperature can drop quickly after 9 PM. The staff will lend you a blanket if you ask, but having your own layer makes the evening much more comfortable."

When to Go and What to Know

Rekjavik's craft beer scene operates on Icelandic time, which means things start late and end late. Most bars open around 4 PM on weekdays and noon on weekends, and the real action does not begin until 9 or 10 PM. If you show up at 5 PM on a Friday, you will have the place to yourself, which is actually a great time to talk to the staff and get recommendations. The legal drinking age in Iceland is 20, and bars are strict about ID, so bring your passport if you look under 30.

Beer prices in Reykjavik are high by European standards. Expect to pay between 1,200 and 1,800 Icelandic króna for a draft craft beer, which is roughly 8 to 12 euros. Bottles and specialty pours can go higher. The happy hour culture is not as developed as in other European cities, but several bars offer discounted pours between 4 and 6 PM on weekdays. Tipping is not expected or customary in Iceland, which is a relief for visitors from countries where tipping is obligatory.

The best months for beer drinking in Reykjavik are September through March, when the weather drives people indoors and the bars are at their most atmospheric. Summer is beautiful but distracting, and many locals spend their evenings outdoors rather than in bars. That said, the summer beer gardens, particularly at KEX and in the harbor area, are worth visiting for the experience of drinking craft beer in near-continuous daylight.

Frequently Asked Questions

How easy is it to find pure vegetarian, vegan, or plant-based dining options in Reykjavik?

Reykjavik has a surprisingly strong plant-based dining scene for a city of its size. As of 2024, there are at least eight fully vegan or vegetarian restaurants in the city center, and most craft beer bars and food halls, including Hlemmur Mathöll, offer multiple plant-based options. The Icelandic staple of lamb soup is not vegetarian, but many bars now serve vegan soups and stews, particularly in winter. You will not struggle to find a meal to pair with your beer.

Are there any specific dress codes or cultural etiquettes to keep in mind when visiting local spots in Reykjavik?

There are no formal dress codes at any craft beer bar in Reykjavik. The dress code across the city is casual, and you will see people in everything from hiking gear to business casual. The one cultural etiquette to remember is that Icelanders value personal space and quiet conversation in bars. Loud, rowdy behavior is tolerated but not appreciated, particularly in smaller venues like Skúli or Session. Keep your voice at a reasonable level and you will fit right in.

Is Reykjavik expensive to visit? Give a realistic daily budget breakdown for mid-tier travelers.

Reykjavik is one of the most expensive cities in Europe. A mid-tier daily budget, excluding accommodation, should be around 15,000 to 20,000 Icelandic króna, or roughly 100 to 140 euros. This covers three meals (a lunch at a food hall for around 2,500 ISK, a dinner at a mid-range restaurant for around 5,000 ISK, and a coffee and pastry for around 1,500 ISK), two to three craft beers at 1,500 ISK each, and local transportation. Accommodation in a mid-range hotel runs 20,000 to 35,000 ISK per night. Budget travelers can reduce costs significantly by staying in hostels and eating at grocery stores.

Is the tap water in Reykjavik safe to drink, or should travelers strictly rely on filtered water options?

The tap water in Reykjavik is among the cleanest in the world. It comes from natural springs and glaciers, requires minimal treatment, and is safe to drink directly from the tap. Every bar and restaurant in the city serves free tap water, and many locals consider it superior to bottled water. There is no need to buy bottled water or seek out filtered options. The water has a slightly mineral-rich taste due to the volcanic geology, but most people find it pleasant.

What is the one must-try local specialty food or drink that Reykjavik is famous for?

The must-try local specialty is fermented shark, known as hákarl, which is available at several bars and restaurants in the old town. It is an acquired taste, with a strong ammonia flavor and a chewy texture, and it is traditionally chased with a shot of Brennivín, the Icelandic caraway-flavored spirit often called "Black Death." Most craft beer bars do not serve hákarl, but several, including Skúli and KEX, will serve Brennivín, and pairing it with a local stout or porter is a surprisingly good combination. If fermented shark is too adventurous, the Icelandic lamb soup, served at most bars in winter, is a far more approachable introduction to local cuisine.