Fruit beer: how it is brewed and why it is loved
Even those who do not often eat fruit in its natural form encounter it one way or another in other dishes. Fruit combines surprisingly with meat, complements sauces, becomes the highlight of salads - in a word, it's easy to list where they are not. And beer is not left aside - on the basis of fruits and berries are brewed many amazing varieties, affecting the taste and aroma even the most distinguished species. No, we are not talking about store-bought drinks with dubious content - real fruit beer is refined and noble, despite the deliberate sweetness of the fruit. What is its secret?
History of appearance
It is believed that the first fruit beer was brewed in ancient Egypt. But it was in Belgium that it began to be brewed on a regular basis. The appearance of the new taste was provoked by too abundant harvest - local brewers didn't know where to put the extra fruit, so they decided to add it to the beer as an experiment.
Today the fruits are mixed with many kinds of beer, but their taste is best revealed in tandem with wheat beer or ale. The finished drink is not particularly strong (from 3 to 6%), but it boasts a beautiful color - in line with the fruit that was added to it.
Popular Styles
Most often fruits and berries are mixed with lambic. This style of beer is brewed by spontaneous fermentation - the wort is left in open vats, where "wild" yeast - microorganisms that are in the air - is introduced. It is believed that the most suitable bacteria for lambic are found only in the valley of the river Senna, so this ale is considered a traditional Belgian invention. A variety of fruits are added to the finished lambic, which harmonize with the taste of the beer itself - sour and tart.
The most popular Belgian fruit beer in the lambic family is the cherry Kriek. Only Morello cherries (there may be other variations, but they are not the original beverage) grown in the vicinity of the capital, Brussels, are used to make it. The fruit and pips are added to the already fermented mixture before being filtered, and then the whole mixture is left to mature for six months until the beer has finally matured.
Cherries are also used to make rue. The only thing that makes it similar to Kriek is the berry in its composition, but in other respects the production process is fundamentally different: when making rue, cherry liqueur is added to the strong ale. The result is an original beer with a fruity taste and high strength, but at the same time it is very easy and pleasant to drink.
If you mix old and young lambic, you get Gueuze, another popular type of fruit beer. Gueuze on its own has an original, dry, sour taste, but when combined with fruit, it is even more memorable.
To taste this and other fruit-based beers, come to the beer restaurant We'll find something to surprise you!
The strongest beers: what to try
Beer is considered to be a light drink - you can drink a lot of it and hardly get tipsy. But this is true only for non-strength varieties. Meanwhile, there are some that can easily give a head start to both vodka and whiskey. Let's tell you more about them! World leaders Brewmeister Snake Venom (67.5%) Scottish ale called “snake venom” for its incredible strength. It is achieved by smoking peat malt, using two types of yeast and multiple freezing. Despite the high concentration of alcohol, the beer is characterized by softness, retaining hop aroma and malt bitterness. Price - more than 6000 rubles. Used in cocktails. Brewdog Strength in Numbers (57.8%) The result of a collaboration between BrewDog and Schorschbräu, who created the beer using the “Icebock” method (freezing and clearing of ice). Additional strength was provided by a 10-year-old whisky. It was released in a limited edition at a price of $40 for 50 ml. Brewmeister Armageddon (65%) Scottish beer made from crystal malt, oats, wheat and spring water. The strength is achieved thanks to the addition of aged whisky. Price - from 5000 rubles. Koelschip Start the Future (60%) Dutch ale obtained by the “Icebock” method. Despite the standard ingredients, the flavor turned out to be unusual - sweet-tart with soapy and peppery notes. Created as an experiment, not flavor-oriented. Price - approximately $46 for 330 ml. Schorschbrau Schorschbock 57 (57%) German ale from the famous Schorschbrau brewery, which usually produces beers with a strength of 13-16%.It is distinguished by dark amber color, oily texture and burning taste with whiskey notes. It is produced in limited batches, the price is $300 for 400 ml.Rock Bottom Campbell Beer PT's Punch (56%)A California ale with guava, orange and passion fruit. Easier to drink than its European counterparts, with a pleasant bitterness and floral notes. Unlike other experimental varieties, the drink is available in online stores for pre-order. Strong in Lambic In our country, of course, you can not drink 50-degree beer. But you can treat yourself to a strong foamy drink in any beer restaurant. At Lambic we offer several with high strength. The result of a collaboration between BrewDog and Schorschbräu, who created the beer using the “Icebock” method (freezing and clearing of ice).Additional strength was provided by a 10-year-old whisky. It is listed in the Guinness Book of Records as the strongest in the world, and the high degree is achieved thanks to fermentation. We will recommend excellent gastronomic accompaniments for all varieties so that you can get a real pleasure. We look forward to seeing you!
23 April 2025
Bornem Double beer: a taste with a history
There are many special options among Belgian brews, especially when it comes to beers with a history. But Bornem Double stands out even among such stars. At the recent California Microbrew Beer Festival, this Van Steenberge Abbey draft was recognized as the best in its category. What is its charm — we will tell you in this article. Main features Bornem Double is a lively beer with a full, rich, velvety flavor that harmoniously combines fruity notes and malt sweetness. The long aftertaste reveals nuances of spices and chocolate, as well as neat hop notes. Separately it is worth talking about the aroma. It is very beautiful, with notes of milk chocolate, brown sugar, vanilla and spices. The variety is good both inside and outside — in the glass it reveals a deep dark brown color with burgundy reflections. Bornem Double is usually served with meat dishes — steaks, grill, game, sausages. Despite the rather high strength of 8%, the beer is very drinkable, and you can hardly feel alcohol in it. It is also perfect for cold seasons, as it has a warming effect. Secrets of production The history of Bornem beer began in 1957 at the Beirens brewery in the town of Wommelgem. After the brewery closed in 1971, thanks largely to the abbots of the Bornem monastery, the recipe was taken over by the Van Steenberge brewery. The beer was originally sold under the St. Bernard brand and with the monk’s image on the label. However, to avoid similarity with the St. Bernardus Watou brand, the logo was changed: an image of a heron holding a fish appeared on the label. The choice of the symbol is not accidental: the heron is a typical inhabitant of the neighborhood of Bornem, which reflects both the charm of the local fauna and the traditional culture of the region. By the way, the word «heron» is often found in the names of local bars and brasseries. The main feature of this dub is the manufacturing technology. The beer is not pasteurized, and after primary fermentation in barrels it undergoes secondary fermentation in bottles, acquiring its unique taste. You can try Bornem Double in any Lambic brasserie. In our beer restaurants you will find a large selection of varieties from all over the world, including Trappists, as well as an excellent assortment of dishes and always cozy atmosphere. Come — we will find something to surprise you!
23 April 2025