Articles

Non-alcoholic beer is a great alternative to the usual foam beer when drinks with degrees are prohibited. And if earlier the taste and quality of such beer left much to be desired, now it has become a self-sufficient product that can bring no less pleasure than alcoholic varieties. We tell you how non-alcoholic beer is produced and at what point it loses degrees. A bit of history The first batch of non-alcoholic beer was made in 1976 in the Czech Republic. At first it was so unpopular that manufacturers had to engage in its mass promotion. In the 1980s, beer without degrees began to be actively promoted, including talking about the harm of drunk driving. But it didn’t help much — until the end of the nineties its market share was less than 1%. Non-alcoholic beer has gained real popularity only recently — in the early 2020s. The reason is the trend towards a healthy lifestyle. People all over the world are giving up meat, practicing sports and now — preferring beer without degrees to drinks with alcohol. Secrets of production Non-alcoholic beer contains the same ingredients as regular beer. Only the production technologies differ. They are based either on reducing the degrees by eliminating the fermentation stage or on removing alcohol from the finished beer. Here are the three most popular methods: — The interrupted fermentation method - when the fermentation of the wort is stopped and then the resulting liquid is carbonated, pasteurized and filtered. This is the most common method that most producers use;— evaporation - the degrees leave the beverage under the influence of high temperature;— membrane filtration method - the finished beer is filtered, separating the alcohol from the drink. Non-alcoholic beer is the right product if you are health-conscious. In addition to the fact that it does not contain alcohol, which in large quantities negatively affects the body, it is also low in calories. In beer without degrees only 30 calories per 100 grams — against 45 or more in the usual. But be vigilant: to improve the flavor of the drink, manufacturers often add extra sugar and various chemicals. You can try tasty and high-quality non-alcoholic beer in any beer restaurant of the Lambic chain. Our menu includes hundreds of beer varieties from all corners of the world. Non-alcoholic beer section also pleases with the choice: there are varieties from Germany, Austria, Italy, Russia and even South Korea. Come and let us find a drink for your lunch or dinner that will surely give you pleasure!

19 September 2024

Gluten intolerance affects about 1% of the world’s population. Once in the GI tract, gluten, which is found in cereal plants, causes inflammation and leads to stomach upset. Sometimes intolerance becomes a disease when the villi of the small intestine begin to break down. This disease is called celiac disease. Until a couple of decades ago, people with celiac disease had to simply exclude gluten-containing foods from their diet, making it much more sparse than for normal people. Today, the problem is almost solved: manufacturers produce gluten-free pasta, breads and pastries, and many restaurants have gluten free items. Gluten-free beer: what kind of beer is it? Since beer is brewed on the basis of malt, which is sprouted grains, it contains a significant amount of gluten. But this does not mean that those who suffer from intolerance will have to give up their favorite drink — gluten-free beer has also been invented long ago. It is divided into two groups: low gluten and gluten free. Beverages from the first group can be consumed in moderate quantities by people with gluten intolerance, and those who suffer from celiac disease are recommended only gluten free beer. A completely gluten-free beer is one that contains less than 20 milligrams of gluten per kilogram (or 20 parts per million). Secrets of production Two technologies are used to make gluten-free beer: — beer is brewed on the basis of malt from gluten-free cereals: rice, corn, buckwheat, and gluten-containing grains are removed from it completely;— gluten is removed from the finished beer with the help of a special enzyme that breaks down the protein. If only part of the protein is removed, the beer is labeled as low gluten. In the first case, the drink may have a slightly different taste than the usual foam, while in the second case, all the characteristics of beer are preserved, including taste, color and foaming. Therefore, gluten-free beer made in this way is no different from regular beer. To try delicious gluten-free beer, come to the beer restaurants of the Lambic chain. For example, we have Baladin Nazionale Gluten Free — 100% gluten-free beer originating from Italy, which has an exquisite taste and aroma. We look forward to your tasting!

19 September 2024

Cold beer is a must on the beach, just like boiled corn or churchkhela. And in the city, when thermometers exceed 30 degrees, many people hurry to quench their thirst with a glass of beer. But doctors are sure: uncontrolled use of alcoholic beverages in the heat can negatively affect the human body. We tell you how to drink beer correctly, so that the output was only pleasure, not health problems. A few simple rules The main problem that can provoke alcohol in the heat is that the processes occurring in the nervous system are slowed down, and this leads to the fact that a person is not able to adequately assess his condition. To put it simply, can ignore a bad feeling and get overheated or sunstroke. In addition, alcohol can lead to additional dehydration, which is especially dangerous in hot weather. How to avoid it: It is recommended to consume clean water in parallel with beer. For 0.5 liters of beer, about 0.75 liters of water should be consumed;— it is advisable to eat a heavy meal before drinking beer. Ideally, if it will be food rich in proteins — it allows ethanol to be absorbed more slowly, and intoxication will come not so quickly;— it is better to use beer with minimal strength, and varieties with a high number of degrees should be left for the cold season;— it is desirable to snack on beer with light dishes — for example, cheeses, salads. Salty snacks are also excellent — salt helps to prevent dehydration of the organism;— it is advisable to limit yourself to one or two glasses. Contraindications Some categories of people are better to completely refuse to drink beer in the heat — even if all recommendations are followed, the risk is too high. In this group: — elderly people;— people with excessive body weight;— those suffering from endocrine diseases;— people with pathologies of the respiratory system;— those who are prone to thrombosis due to high blood density. For these categories of citizens, the heat itself is a dangerous phenomenon, and when combined with alcohol, it can cause irreparable damage to the body. Therefore, the best solution is to wait until the weather cools down, and then enjoy your favorite drinks. You can try delicious beer in Moscow in the network of Belgian brasseries Lambic. In summer our beer restaurants have open verandas where you can relax after a long walk or a hard working day. And we also have delicious dishes on the menu, a pleasant atmosphere and quality service — the only thing missing is you!

19 September 2024

If you ask beer connoisseurs what a porter is now, many will answer: a noble dark beer whose flavor is dominated by notes of chocolate, fruit, coffee beans, biscuit and toast. But all these flavors did not appear at once, and far from always the variety was considered refined. How porter came to be and when it acquired a recognizable flavor profile — we’ll tell you in this article. Back in the past The first mention of porter dates back to the early 18th century. It went down in history as the first style to be aged — brewers used to put their products on the counter immediately after production. Porter got its name from the English porter — loader. The point is that the new style became especially popular among the working class and port movers because of its high caloric content. The first London Porters were much stronger than modern ones — about 6.6%. At first they were made exclusively from brown malt, then they switched to a mix of light and black malt — 95 and 5 percent respectively. Until now, this recipe is not considered strict, but many producers use it. Sometimes caramel, chocolate, brown and other varieties of malt are added instead of black malt, but not roasted, as it adds undesirable notes to the drink. Hops and yeast are usually English, but in other countries producers often change them to local ones. At the end of the 18th century, porter became popular in Russia. In our country it was considered the drink of aristocrats. After World War II the drink was practically stopped being produced, and its triumphant revival took place in 1978 thanks to the efforts of the Penrhos craft brewery, which was later joined by other producers. Types of Porter There are several official types of porter: — brown — the weakest, with a strength of about 4.5%;— strong — existed until 2015, now conditionally divided into English with a strength of 4 to 5.4% with a pronounced malt character and American (bitter, dry, strength up to 6.5%);— «pre-dry» — reminiscent of American, but milder, strength up to 6%;— Baltic — the strongest porter up to 9.5%, with pronounced fruity tones. How to drink? Porter is recommended to be consumed chilled to 8-12 degrees. It goes well with mature cheeses, various meat dishes, including steak, chocolate desserts. You can try a quality porter in any of Lambic beer restaurants. Our list includes hundreds of varieties from all over the world, as well as many delicious dishes, pleasant atmosphere and excellent service. Come — we will find something to surprise you!

09 August 2024

Dark, dense, with hints of coffee and chocolate — of course, we are talking about stout. This English ale has long been on the menus of all beer restaurants and in the personal top of true beer connoisseurs. There are hundreds of stout varieties, each of which is unique in its own way. We will tell you about one special variety — Hook Norton Double Stout — in this article. What’s unique about it? Hook Norton Double Stout is produced by the British brewery of the same name using an ancient recipe dating back centuries. It is kept in strict secrecy, and it is not surprising: Hook Norton Double Stout differs significantly from other similar brews. Its uniqueness lies in the fact that two types of malt are used: brown and black. The first one gives the drink dryness and characteristic mild bitterness, the second one is responsible for rich dark color and aroma. The flavor of Hook Norton Double Stout is rich, tantalizing, with notes of toast and roasted coffee beans. A bit of history Hook Norton Brewery traces its history back to 1849, when founder John Harris bought a farm with a malt house in Oxfordshire. At first, he focused solely on selling malt, but in 1856, he began brewing his own beer. Today, the Hook Norton complex has dozens of buildings, including its own visitor center. The brewery is especially proud of its Hooky line. This is a series of English ales of the highest quality, which includes Hook Norton Double Stout. How to drink Double stout is recommended to drink from tall glasses, which allow to better reveal the aroma and taste of beer. However, the ideal glass for a stout is the Irish pint or pint tulip. This glass widens slightly in the middle — its top is slightly wider than the bottom. The drinking temperature is room temperature or slightly lower (around 12-14 degrees Celsius). Hook Norton Double Stout beer goes well with a variety of meats — pork, beef, game, as well as barbecue dishes and dark chocolate desserts. You can try the unique Hook Norton Double Stout beer at any beer restaurant in the Lambic chain. We have hundreds of beers on the menu, as well as delicious food and great atmosphere. We are waiting for you!

09 August 2024

The pleasure of drinking beer is influenced by many things. You need to choose the right appetizer, cool it down to the right temperature, and serve it in the right glass. It is also very important to pour the beer into the glass correctly, so that no excess foam is formed and you can start tasting it right away. In this article we will tell you how to pour beer to enjoy the first sip. Is foam necessary? Many beer lovers prefer to consume the drink without any foam at all. But employees of beer restaurants insist that the foam cap should be — it is the standard of serving for the drink. It is different for all varieties, so you need to focus on a specific one. The average height of the foam cap for most varieties is 2-3 centimeters. Instructions for use To keep the foam cap at the correct height, proceed according to the following algorithm: — tilt the glass at an angle of 45 degrees; — bring the bottle with foam at a distance of 3 centimeters from the edge of the glass; — fill the container so that the foam flows down the wall; — as soon as the drink fills half of the glass, place it flat and continue pouring strictly in the center; — stop when the foam cap rises slightly above the rim of the glass. If the drink foams too much — you should do the following: — tilt the glass at an angle of 45 degrees; — pour the drink to about the middle of the container; — wait for the foam to subside a little; — top up the beer until the cap is level with the rim of the glass. A few tips and tricks Whether the beer is poured correctly is not the only thing that affects the flavor of the drink. In order for the foam to reveal its flavor and aroma, it is important to pay attention to several other things: — the temperature of the beverage. If the beer is warm, it will foam too much. In addition, the temperature significantly affects the flavor. But it is also not recommended to cool beer too much — it may lose its flavor and aroma. The optimal temperature is 8-10 degrees, although some ales can be served even at 15-20; — cleanliness of the glass. If there are particles of detergent or other contaminants on the walls of the container, it can interfere with proper foaming. Therefore, the drink should be poured into an immaculately clean glass, and you can rinse it with water just before pouring. Do you want to taste high-quality foam, which is served according to all beer canons? Come to any beer restaurant of the Lambic chain! We have hundreds of beers from all corners of the world, delicious food and always pleasant atmosphere. We are waiting for you!

09 August 2024

Many people believe that it's all about color: lagers are light beers, ales are dark beers. In fact, this is not the case: there is a wide variety of beers in both families. Indeed, due to the production technology, lager is mostly a light lager beer, while ale has a rich flavor and is often quite strong, but it would still be wrong to separate them by this characteristic. What is the difference, then? It's the yeast Ale, historically considered to be the first beer, is made by top fermentation. Special yeasts are used for this and the process takes place at high temperature (from 15°C to 2070°C). As a result, the yeast accumulates on the surface - hence the name. A lot of higher alcohols and esters are produced during top fermentation, which affects the taste and aroma of the beer - it is richer than that of lager. Lager is produced by bottom fermentation, which is considered the most modern and popular method today, primarily because of the fact that such beer can be stored without pasteurization for up to 2 years (ale - up to 6 months). The process takes place at lower temperatures (from 8 to 13 degrees Celsius) and the yeast settles to the bottom after refining. The lager matures in even colder conditions - at temperatures close to zero. The taste of the lager is smoother and less sweet. Lager is considered a universal beer - no wonder it is the most common beer on supermarket shelves. It goes with any dish, even simple ones, and is suitable for any event. In addition, it can and should be drunk chilled, which is especially important in the hot season - not every beer can boast such an option. Ale can rather be compared to wine - its taste and aroma are more complex, which means that you need to treat it in a special way: choose appetizers carefully so they do not drown the taste of the drink, serve at the right temperature (the best way to taste ale is warm) and so on. In addition, ale and lager usually differ in strength: for the former it is on average 4-9%, while the latter can boast only a modest 3-5%. But this condition is not strict: you can find both light ales and lagers with a strength of up to 13%. Despite some advantages of the ale, it cannot be said that it is somehow better than lager. They are really very different families, and not all beer lovers are looking for complex flavors and high strength. So just choose what you like, and in the beer restaurant Lambic you will be served the chosen beer according to all the laws of the genre - for maximum enjoyment!

28 March 2021

Real beer connoisseurs know that the flavor of beer is revealed better if it is served with the right dish. But even if you don’t consider yourself a gourmet, drinking beer is always more enjoyable with an appetizer. In this article we will list ten dishes that will make a perfect pair with your favorite drink. Chicken wings and strips Fried chicken goes great with different types of beer. The most popular poultry appetizers are wings (can be spicy or non-spicy) and strips. They are often served with sauces, such as barbecue or cheese sauce. Fried fish The most popular appetizer with fish is, of course, fish & chips. For the preparation of this dish, cod is most often taken, but pollock, flounder, halibut or pike-perch are also common. Fries are fried in oil or baked in the oven. Fish and chips in restaurants are usually served with tartar sauce, green peas, or cole slaw. Restaurants also often offer fried fish separately with beer, such as smelt or mullet. Garlic croutons A simple but very tasty dish that goes perfectly with both light and dark beers. Hot, crispy and generously sprinkled with garlic, garlic croutons are served with beer in almost all beer restaurants. They go well with all kinds of sauces, but we recommend ordering bleu-cheese with the croutons. Grilled cheese Crispy on the outside, tender on the inside — breaded cheese has long been in the top of the best beer appetizers. Different kinds of cheese are used for preparation. And sometimes — several at once: for example, in cheese sticks often put mozzarella and parmesan at the same time. If you want something more refined, you can order baked Camembert with truffle paste or brie cheese in crispy breading with cherry chili sauce. Shrimp Served both fried and boiled, often with garlic. Shrimp is also used to make airy chips that go well with mayonnaise dips, and more complex appetizers, such as mini seafood burgers. Jalapeño fries An appetizer that’s just gaining popularity so far. Jalapeño peppers fried in batter go well with fresh beer and add a pleasant spice to the meal. Served with sauces or cheese. French fries An all-time classic. If regular potatoes are boring, try yam fries with ginger sauce. Almost all of the above appetizers can be tasted in Lambic beer restaurants. And we also have hundreds of quality beers from all over the world. Come — we will find something to surprise you!

14 June 2024

Lambic has hundreds of varieties of excellent beer from all over the world, and our beer menu is constantly replenished with new labels. In this article we will tell you which varieties to pay special attention to. Draft Martin’s IPA is an India pale ale from Belgium, brewed using dry hop technology. Rich multi-layered flavor, balanced character, long refreshing aftertaste — this drink will definitely not leave indifferent even subtle connoisseurs. It goes well with Mediterranean cuisine, various cheeses, fish and seafood. Zeezuiper Tripel is an elegant Belgian tripel that has won many international awards. The slogan of Schelde Brouwerij brewery is to brew beer in balance. It has a fresh balanced flavor, in which tones of malt, coriander, light sweetness of yellow fruits and subtle bitterness of hops are clearly felt. We recommend to order something hearty to accompany the drink — for example, a hot meat or fish dish. Bottled Baladin Nazionale Gluten Free is an excellent gluten-free beer for those who watch their health. It is made in Italy from natural raw materials. You will definitely enjoy its balanced flavor with notes of coriander and orange zest! As an appetizer, it is perfect with light dishes such as cheeses or salads. Hitachino White Ale is an interesting Japanese beer brewed according to the recipes of light Belgian ales. In addition to malt, hops and wheat, it contains coriander, nutmeg and local orange juice, which gives the drink a bright, juicy and recognizable taste. Gouden Carolus Whisky Infused is a strong balanced quadruple with the addition of single malt whisky. The flavor has subtle notes of oak and vanilla, as well as roasted malt, caramel and fruit. To create a perfect gastronomic pairing, we recommend to order it with meat or poultry dishes, sausages and cheeses. Jeju Pellong Ale is a craft ale from South Korea. In the aroma of the drink you can clearly feel fruits, the taste is clean and smooth with notes of citrus and flowers. A light bitterness sounds delicately in the refreshing aftertaste. Ideal with spicy dishes, fish and meat. Rodenbach Alexander is a Flanders red ale with a tart, balanced flavor. It was first brewed in 1986 for the 200th anniversary of Alexander Rodenbach — co-founder of Brouwerij Rodenbach. This drink is an ideal aperitif, and if you want to order it as an appetizer, we recommend choosing meat dishes, cheeses and unsweetened desserts. All these drinks can be tasted in any beer restaurant of Lambic chain. Come — we know what to surprise you with!

14 June 2024