The après-ski and nightlife scene is really taking off, with the segment growing at a CAGR of 8.5%. 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. The laughter. The 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, Academy Director at ski instructor course provider, SIA Austria. “That transition, from carving down a run to clinking glasses with strangers, is what makes skiing a culture, not just a sport.”
“With 12,100 average monthly searches online for “après ski” last year, UK ski lovers are all about seeking out where the best spots are and exploring the different après ski scenes. Online monthly searches surged to 27,100 in both January and December 2024, indicating that après ski activities and events were perhaps influencing the choice of ski holiday destination for many winter holiday makers,” says Gary Clark.
So, how does the world do it? What’s in your glass? Where’s the best place to thaw out? Let’s take a trip.
Austria: the party starts on the slopes
If après-ski had a birthplace, it would probably be Austria. St. Anton, Ischgl, Mayrhofen – 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,” Clark laughs. “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? Kaiserschmarrn – shredded pancakes drowned in fruit compote. You’ll need the energy.
France: Champagne and fireplaces
Hop over to France and you’ll find something different. Courchevel, Val d’Isère, or Méribel – here, 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,” Clark explains. “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. Signature drink? A Kir Royale, dark red from the blackcurrant liqueur, dangerously drinkable. Hungry? Try tartiflette: melted Reblochon cheese, potatoes, lardons, and onions.
Austrian après burns fast. French après lingers.
Canada: beers, banter, and hot tubs
Canada doesn’t do pretentious. It does cosy. Friendly. Warm lighting, flannel shirts, and a bartender who might also be a ski instructor. Whistler Blackcomb? Banff? Tremblant? No matter where you are, there’s a fireplace waiting for you somewhere. And the beer – always local.
“There’s something about a Canadian ski lodge that just feels welcoming,” Clark says. “You’ve got hardcore skiers swapping stories with first-timers or those who train to be a ski instructor. 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. 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 bass. No sweaty crowds. Just peace. Niseko, Hakuba, Nozawa Onsen – these places 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. Maybe you sip warm sake. Maybe you just let the steam do its work.
“It’s the complete opposite of Europe,” Clark notes. “Après here is about recovery, not excess. It’s a ritual, almost.”
The food? Ramen. A deep, comforting bowl of miso or shoyu broth, rich with pork, scallions, and a soft-boiled egg. Or yakitori, grilled skewers of chicken, salty and smoky, washed down with an ice-cold Asahi beer.
It’s après, but not as you know it. And yet, just as unforgettable.
It’s strange, isn’t it? How skiing, this one simple act, can lead to such wildly different celebrations. Austria gives you wild parties. France, quiet luxury. Canada, warmth and friendship. Japan, calm and tradition. But in the end, it all comes back to the same thing: that moment when the day ends, and the stories begin.
“Après is the thread that ties skiing together,” Clark says. “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.”
So. Where’s your next après? And more importantly, what’s in your glass?
Author: Gary Clark, ski expert and Academy Director at ski instructor course business: SIA Austria
