Bottled or draft: which beer is better?
High-quality beer, if it has been stored correctly, cannot be bad in principle. And when a favorite beer is found and a beer restaurant is checked, you should not expect any unpleasant surprises. But if the bar offers the same drink both in a bottle and on tap, many still begin to doubt — what way to serve it, to get the maximum pleasure from the taste? Let's find out how bottled beer differs from draft beer, and which of these options is better.
In a bottle
Bottled beer is valued primarily for its authenticity. Simply put, it is the same shape, volume, and taste that was once intended by the producer. You can go to any city or walk into any bar and you are guaranteed to get the same result. In addition, even at home you can play with the serving temperature, thus revealing even the most complex flavor nuances.
On tap
The situation with draft beer is more unstable. Even if beer restaurants are on the same street, there is no guarantee that the taste of the same drink in them will be the same. It should not be like that, but in some establishments, especially budget format, they often neglect important things. For example, they don't clean the bottling structure in time, they store kegs with beer not in a specially equipped room, but just under the bar, they serve beer that was connected to the tap many weeks ago. All this affects the taste of the drink in your glass, especially if we are talking about complex brews.
What do you prefer?
In order not to take risks, in unfamiliar places it is better to order only light varieties from the tap, so it is less likely that they can be spoiled. And if you want to enjoy a complex drink, to feel every nuance and nuance, you should not rely on the seller's conscientiousness — it is better to take a bottled beer and insist that it is served chilled to the right temperature. For example, it is better to try lambic for the first time in a bottle — the drink itself has a very specific taste, and the wrong serving can easily spoil the first impression. But an ordinary lager can be ordered from the tap in any bar — it is the most popular beer, and the probability that it is stale is almost zero.
You can try drinks that won't disappoint, no matter how they're served, at the chain of beer restaurants. We carefully control the conditions of beer storage and cleanliness of drafts, serve drinks only at the right temperature, and recommend dishes that help to further sharpen all the nuances of taste and flavor. Come and see for yourself!
Bourgogne des Flandres Beer: History, Flavor, and Perfect Pairings
Contents A look back in time Key characteristics What to serve it with Come and try it at Lambic Belgium is a country where beer has long become part of the cultural fabric. Hundreds of styles are brewed here, and each one is unique in its own way. But even among this diversity, there are drinks that stand out from the crowd. Bourgogne des Flandres is exactly such a case. This beer, whose name literally translates as «Burgundy of Flanders,» combines the traditions of two famous regions and features a distinctive flavor that is unlike any other. We’ll tell you what makes it special, how it came to be, and what it pairs best with. A look back in time The history of Bourgogne des Flandres began back in 1765 in the city of Bruges, where it was first brewed by the Van Houtryve family of brewers. In 1957, production moved to the Verhaeghe brewery, which later became famous for another renowned Flemish red ale — Duchesse de Bourgogne. Since the early 1990s, Bourgogne des Flandres has been brewed at the Timmermans brewery, which is part of the John Martin group. The name of the beer refers to the history of the 15th century, when the Dukes of Burgundy controlled a large part of the Netherlands, including the wealthy cities of Flanders. This heritage is reflected both in the name of the drink and in its character — noble and refined. Key characteristics Bourgogne des Flandres is a dark beer with an ABV of 5%, produced using a unique «lambic infusion» technique. The process works like this: a specially selected lambic — a spontaneously fermented beer — is blended with a dark ale, after which the drink is aged in port wine oak barrels. Bourgogne des Flandres has a rich, ruby-brown color. Its aroma reveals a complex bouquet: juicy notes of cherry, nectarine, and apple intertwined with malt, vanilla, and chocolate, as well as subtle hints of oak and even stone. The flavor is soft, sweetish, almost wine-like, with a light tartness and sourness. Cherry, caramel, chocolate, and malt dominate, yet the beer doesn’t feel heavy at all. The finish is long, caramel-like, with a pleasant slightly sour note. What to serve it with Thanks to its rich flavor, Bourgogne des Flandres is often served as a digestif. But it also pairs beautifully with food. The best gastronomic companions for this beer are aged cheeses with intense flavor and roasted meat with a delicious crust. It especially shines when paired with grilled meat, Flemish beef, roast beef, and even potato waffles. The beer’s soft sweetness and fruitiness beautifully offset the saltiness of cheese and the spiciness of meat, creating harmonious and memorable combinations. Come and try it at Lambic At the Lambic brasserie, you can try Bourgogne des Flandres on tap — exactly as it should be enjoyed. And our waitstaff will always recommend the perfect gastronomic pairing to ensure you get the most out of your meal. We look forward to seeing you at Lambic!
15 July 2026
What to Order with Beer at a Restaurant: Simple Food and Drink Pairings
Contents Light beer and universal snacks Dark beer and more substantial dishes Fruity and sour beer: what to drink it with Seafood, cheese, meat, and desserts How to avoid mistakes when choosing Many people are used to carefully pairing snacks with wine, but not with beer. And that’s a shame — a successful gastronomic duo can highlight the flavor of the drink or, on the contrary, play on contrast to great effect. The main rule is that simpler beers are served with light dishes, while richer beers pair with heartier fare. In this article, we’ll explore what food goes well with beer and share successful pairings with fish, meat, cheeses, and even desserts. Light beer and universal snacks Light styles — lagers, pilsners, or witbiers — don’t overpower the food but rather serve as a backdrop to it. Such beers pair perfectly with snacks that have bright but not heavy textures. Cheese sticks or crispy cheese balls are an excellent choice, helping to highlight the beer’s freshness. Another universal option is classic garlic croutons made from dark rye bread with blue cheese sauce. If you’re looking for something more sophisticated, try the Portuguese cod croquettes at Lambic — tender on the inside and crispy on the outside, they beautifully complement the light bitterness of the beer. For vegetable snack lovers, we recommend the spicy eggplant in Thai sauce — the kick of Asian spices is softened by Greek yogurt, creating an interesting contrast. Dark beer and more substantial dishes Stouts, porters, and dark ales are beers with a pronounced malty flavor, featuring notes of chocolate, caramel, and even coffee. Such drinks deserve worthy companions with a rich, «meaty» character. The malt sweetness and light bitterness perfectly complement grilled meat and hearty sauces. Chicken wings are a universal choice — their spiciness and sweetish sauce perfectly echo the caramel tones of dark beer. If you want something more substantial, check out the bruschetta with roasted beef and caramelized onions from the Lambic menu. Another great option is Spanish empanadas with pork and suluguni cheese: hearty meat in crispy pastry, complemented by barbecue sauce and sour cream-garlic sauce, making a worthy pairing for any dark style. Fruity and sour beer: what to drink it with Lambics, gueuzes, and fruit ales are sparkling, often sour, with pronounced fruity notes. They require carefully chosen gastronomic partners so as not to overwhelm the drink’s flavor. The best companions are snacks that can either create contrast or highlight the complexity of the chosen style. For example, baked camembert with truffle paste and ciabatta. Seafood in batter, such as shrimp, also works wonderfully. Seafood, cheese, meat, and desserts Meat and poultry pair magnificently with ales featuring caramel and malty notes. Fish and seafood go best with light styles and wheat beer with its citrus freshness. And a cheese board is perhaps the most universal food to pair with beer, suitable for most styles, especially if it includes aged varieties with nutty flavors. Don’t forget about desserts with beer either: dark styles pair beautifully with chocolate desserts, while fruit lambics complement light mousse cakes. How to avoid mistakes when choosing The main rule is that food should either complement the beer, enhancing its flavor, or create contrast — for example, salty with sweet. The most reliable way is to ask your waiter for advice. At Lambic, they’ll always recommend which snacks will best bring out the beer’s character. Don’t be afraid to experiment and order different dishes with your beer — rules are rules, but the most important thing is to find that perfect combination that wins you over. See you at Lambic!
15 July 2026