The aim of this article was to examine the written records of beer consumption in Thrace to identify the variety of beverages produced, which, in addition to being made from different grains – barley, millet, and rye – also had different alcohol content. An attempt was made to trace the individual stages in beer production, accepting the hypothesis of a distinct Thracian brewing technology, different from the well-documented Egyptian one. Based on the assumption of the Eastern model of consuming the beverage with straws, a review was conducted of the ceramic forms that are associated in the relevant literature with the preparation and drinking of beer, which could find parallels with those from Thrace. This preliminary study could be expanded with chemical analyses of vessels in the future to either confirm or refute the hypotheses presented in the text.