Belgian beer that everyone should try
When we say Belgium, we mean beer, and this is not an exaggeration: the foamy drink is really one of the main symbols of the country. And its quality is recognized even on an international level: in 2016, UNESCO included Belgian beer in the list of cultural heritage of mankind.
Belgium is the birthplace of the world famous, and sometimes even legendary, styles of beer: Trappist, Blanche, Lambic. Each of them has dozens of varieties, which, although they have a common character, still differ markedly in taste. It's up to everyone to decide which one they prefer, but we offer a little guide for those who are just starting to get acquainted with Belgian beer heritage.
Westmalle Trappist Tripel
If you are ever asked to describe Belgium with just one drink, choose Westmalle Tripel. First of all, it is a Trappist beer, which means that it is already unique: it is brewed in only 13 certified breweries, which are located in real Catholic monasteries. Secondly, it is also a blanc - a white ale, a special kind of beer with a distinctive flavor. This particular variety has a strength of 9.5%, a mild fruity taste and an attractive "appearance" - a white-gold color and a dense foamy cap. A couple of decades ago it was voted "the best beer in the world", and since then Westmalle Tripel has only strengthened its position!
Lindemans Kriek
This lambic, though it is more of a variation of the original line, is for some reason particularly loved by connoisseurs around the world. This Belgian beer is made by spontaneous fermentation - microorganisms from the air get into the open vat with the wort and provoke the fermentation process. It differs from the usual lambic in the nuances of production - before the filtration they add cherry juice to it as well. It is ideal for those who can't like other types of this style because of the excessive acidity - the berries in the composition make it sweeter.
Rodenbach Grand Cru
Rodenbach Grand Cru has a really complex composition - beers of different ages are mixed, bacteria of different strains are added, in general, it's real magic. But the result is worth it - the soft taste with distinct cherry and plum notes (with the complete absence of fruit in the composition) will not leave indifferent even the most sophisticated connoisseurs.
Dubuisson Bush Caractere
The character is really felt in everything: from the strength (as much as 12%) to the nuances of the production. he Dubuisson Bush Caractere recipe has been kept a top secret for many years, but we know that the water for it is extracted from the sources in the cellars of the brewery, and the unique yeast and exclusive malt are used for brewing it. The taste is worth it: mild, with a perfect balance between bitterness and sweetness. It is impossible not to fall in love!
If you're not going to visit Belgium yet, we invite you to the Lambic beer restaurant - here you can taste all the above-mentioned brands and hundreds of others, traditional and original. And surely - with the best appetizer, which will accentuate the noble taste of the drinks. We are waiting for you!
Coffee and beer - a match or a flop? Exploring the myths about the famous combination
Coffee and beer are drunk at different times and on different occasions, but they have much more in common than meets the eye. Beverages that were considered ordinary 10 years ago have now become gourmet products: craft beer and specialty coffee have won millions of fans. But what if you mix the two? Let’s find out how justified this combination is and what myths are associated with it. How did the combination of coffee and beer appear? Experiments with coffee and beer began in the middle of the XX century, when brewers and bartenders began to look for new flavors. But the real boom happened in the nineties and noughties due to the growing popularity of craft beer. The first successful variants were coffee stouts and porters — dark brews with deep flavors that perfectly complemented the coffee notes. Brewers added coffee at various stages: — during brewing — for a rich flavor;— during fermentation — for softness;— into the finished beer — as a cold coffee infusion. A good example of such a recipe is the Japanese beer Hitachino Nest Espresso Stout, which can be tasted in Lambic beer restaurants. It’s a flavorful, dense ale brewed in the style of American imperial stouts with coffee beans added for espresso. Bartenders, too, have contributed to popularizing this unusual combination, creating original cocktails from coffee and beer. The most popular is the Black & Tan, which includes stout, lager and espresso. Today, such mixes are part of the craft culture. Is it true that coffee helps sober you up? One of the main myths is that coffee supposedly neutralizes alcohol. In fact, caffeine only masks intoxication. It creates the illusion of liveliness, but coffee does not actually lower blood alcohol levels. In addition, a cocktail of coffee and beer can increase the strain on the heart. If you drink coffee before alcohol, it will temporarily increase the activity of liver enzymes that break down ethanol. But this does not mean that it is necessary to increase the dose. Coffee with beer: harm or benefit? In moderate quantities, low-alcohol coffee beers (for example, stouts with 4-6% strength) are relatively safe. If you want to try such a mix, choose drinks from quality ingredients. For example: — Dark beer (porter, stout) and cold espresso.— Lager or ale and light coffee syrup. There are contraindications for such cocktails. Mixing coffee with beer is not recommended for people with hypertension, heart and GI diseases, as well as those who use drugs incompatible with caffeine. The combination of coffee and beer is an interesting gastronomic experience, especially if you respect the measure. Come to Lambic — we will treat you to interesting drinks without harming your health!
20 May 2025
Bitter! Let's understand what IBU is and how bitterness affects the taste of beer
If you’ve scrutinized craft beer labels, you’ve definitely seen the mysterious IBU abbreviation on them. This indicator plays a key role in shaping the flavor of the beverage. Let’s find out what it means and why bitterness is one of the main criteria for evaluating beer. What is IBU? IBU (International Bitterness Unit) is an international indicator of beer bitterness. It indicates the concentration of isohumulone, an alpha acid found in hops, which gives the drink its characteristic bitterness. The higher the IBU, the more bitter the beer will be. However, the perception of bitterness depends not only on this indicator, but also on the balance with malt sweetness, strength and aromatic additives. Why do you need the IBU index? Before the advent of industrial brewing, a beverage could be either too sweet or, conversely, too sour or bitter. To achieve a harmonious flavor, brewers began to adjust bitterness with hops. In the past, herbs (thistle, mint, juniper) were used to soften sweetness, but today the main source of bitterness is hops. It is added at different stages of brewing to: — compensate for the sweetness of the malt;— add complexity and flavor to the beer;— increase shelf life (isohumulone has antibacterial properties). The first to calculate the bitterness of beer were the people of Great Britain, using the formula «pounds of hops per quart of malt». The modern IBU standard was developed to accurately categorize beers. How to calculate IBU? The bitterness index is determined using a mathematical formula: G = D × E D = (A × B) / (C × 0.1) Where: A — mass of hops (in grams); B — alpha acid content of hops (%); C — wort volume (in liters); E — loss factor (production time and beer density are affected); G — final IBU. The longer the hops are brewed, the more alpha acids pass into the wort, increasing bitterness. IBU scale: from lager to IPA Beer bitterness is measured on a scale of 0 to 120+ IBUs, but most beers are in the 5-90 range. Beer Style IBU Level Characteristics Pale Lagers 8–15 Light, smooth, minimal bitterness Wheat Ales 10–20 Fruity notes, low bitterness Porters/Stouts 30–50 Coffee, chocolate tones, moderate bitterness American IPA 50–80 Strong hop bitterness, citrus and pine notes Imperial IPA 80–120+ Extreme bitterness, high alcohol content Why is IBU not the main selection criterion? A high IBU does not always mean that the beer will seem too bitter. For example, sweet stouts (30-50 IBU) seem less bitter than IPAs due to caramel and chocolate notes. And light lagers (8-15 IBU) may be perceived as more bitter due to a lack of malt balance. How do you choose a beer based on bitterness level? If you don’t like bitterness — choose lagers, wheat ales, Belgian trippels (up to 30 IBU). If you like balance, try porters or amber ales (30-50 IBU). If you like a rich hop bitterness, an IPA or Imperial Stout (50+ IBU) is ideal. You can try any of these varieties in Lambic beer restaurants. Come — we will find something to surprise you!
20 May 2025