The après-ski and nightlife scene is really taking off, with the global mountain and ski resorts market growing at a CAGR of 11.8%. Skiing has never been just about the slopes. For many, it’s also about what happens after. Boots off (or maybe not), cheeks still flushed from the cold, that first sip of something strong. The stories, laughter and traditions that stretch back decades, or in some places, centuries. And depending on where you are in the world, après-ski looks wildly different.
“The best days on the mountain don’t end when the lifts stop,” says Gary Clark, Director of SIA, an international ski instructor academy. “That transition, from carving down a run to clinking glasses with strangers, is what makes skiing a culture, not just a sport.” So, how does the world do it? What’s in your glass? Where’s the best place to thaw out? Here, ski experts, SIA, share their favourite tips and insights on après-ski.
Austria: the party starts on the slopes
If après-ski had a birthplace, it would probably be Austria. St. Anton, Ischgl, Mayrhofen are names that mean something to those who have skied there. The moment you unclip your skis, the music is already thumping from the Schirmbars (umbrella bars). Picture people still in ski boots, stomping on wooden benches, shouting the words to 80s Europop classics, steins of beer sloshing over the edges. There’s something wonderfully chaotic about it.
“Austrian après is like a second sport,” says Clark. “You either pace yourself or accept defeat.”
Signature drinks? Start with a Jägertee, it’s hot, strong, and deceptively dangerous. Or a Weissbier, preferably served in a litre glass. Food? Try the energy boosting Kaiserschmarrn, a plate of shredded pancakes drowned in fruit compote.
France: Champagne and fireplaces
Hop over to France and you’ll find something different. In places like Courchevel, Val d’Isère, or Méribel, après-ski is an art form. Fur-lined outdoor sofas, waiters carrying trays of Veuve Clicquot, the scent of truffle fries drifting in the cold air. It’s indulgent but effortless.
“French après is all about the setting,” explains Clark. “You sip, you watch, you take it all in. There’s no rush. It’s skiing’s equivalent of a long lunch.”
The best seat? Somewhere at La Folie Douce, where a DJ spins house music while champagne sprays in the background. The signature drink has to be a Kir Royale – a dark red from the blackcurrant liqueur, dangerously drinkable. When you get hungry, try tartiflette: melted Reblochon cheese, potatoes, lardons, and onions.
Canada: beers, banter, and hot tubs
The scene in Canada is more cosy and friendly, than pretentious. Think warm lighting, flannel shirts, and a bartender who might also be a ski instructor. Whether you’re in Whistler Blackcomb, Banff or Tremblant, there’s a fireplace waiting for you somewhere. And the beer is always local.
“There’s something about a Canadian ski lodge that just feels welcoming,” says Clark. “You’ve got hardcore skiers swapping stories with first-timers. No one’s trying too hard.”
Here, you grab a pint, maybe the one from Whistler Brewing Co. or something dark and rich from Unibroue. The food? Poutine, obviously. That’s hot fries, squeaky cheese curds, drenched in gravy. You might end up in an outdoor hot tub, snow falling gently around you, beer in hand, steam rising into the cold night. It’s a different kind of après, but just as perfect.
Japan: sake and silence
Après-ski in Japan is something else entirely. No pounding or sweaty crowds. Just a lovely sense of peace. Niseko, Hakuba and Nozawa Onsen have some of the best powder on Earth, but what happens after skiing is just as memorable. Instead of beer or cocktails, you sink into an onsen, natural hot spring water warming every muscle. You might sip a warm sake while you steam.
“It’s the complete opposite of Europe,” shares Clark. “Après here is about recovery, not excess but instead almost ritualistic. It’s après, but not as you know it but just as unforgettable.”
A warm meal is often a ramen. A deep, comforting bowl of miso or shoyu broth, rich with pork, scallions, and a soft-boiled egg. Grilled salty and smoky skewers of chicken, known as Yakitori, is also popular. Both are great washed down with an ice-cold Asahi beer.
“Après is the thread that ties skiing together,” adds Clark. “You might be in a packed Austrian hut or alone in a Japanese onsen, but the feeling is the same. The mountain stays with you. And that’s what keeps people coming back.”
About SIA (Ski Instructor Academy)
SIA is an international instructor academy, founded in 2010 by British ski and snowboarding enthusiasts, Gary Clark and Ashley Hamer. Now employing over 30 world-class coaches, SIA delivers ski and snowboard training across 15 resorts in seven countries, including Austria, France, Canada, Japan, Switzerland, Argentina, and New Zealand. SIA’s courses combine expert coaching, globally recognised qualifications, and guaranteed job placements.
SIA remains a trusted choice for British trainees. Courses are taught in English, fees can be paid in pounds, and UK passport holders benefit from tailored visa guidance and a range of “Brexit-proof” options that support work placements after training. The academy attracts everyone from school-leavers to mid-career professionals and those planning retirement, offering structured training with real pathways into seasonal work abroad.
Images courtesy of unsplash.com and pexels.com. Gary Clark image supplied
