How to Read a Beer Menu: From Numbers to Flavors
- ABV, IBU, OG, SRM: what they mean and why they matter
- From sour to gose: how not to get lost in styles
- How to tell from the description if you’ll like the beer
- How to quickly navigate a Lambic beer list
In a good restaurant, the beer menu is often packed with abbreviations, style names, and detailed descriptions. For a beginner, it may seem overwhelming—but once you understand it, you’ll be able to choose your drink with confidence. Let’s break it down in just a few minutes.
ABV, IBU, OG, SRM: what they mean and why they matter
Those unfamiliar letters next to a beer’s name are technical characteristics. Here are the main ones to know:
— ABV (Alcohol By Volume) — the alcohol content. Values below 4–5% indicate light, refreshing beers. 6–8% is medium strength. Above 8–10% and up to 12–15% are strong, often dessert-like or warming styles.
— IBU (International Bitterness Units) — bitterness. 0–20 IBU — almost no bitterness; 20–40 IBU — light, balanced; 40–60 IBU — noticeable (IPAs); 60+ IBU — intense, dominant bitterness.
— OG (Original Gravity) — original wort density. Higher OG (1.050–1.080+) means richer flavor and higher alcohol potential.
— SRM (Standard Reference Method) — color scale. Pale (3–6), amber/copper (10–20), dark (30–40+). Color hints at flavor: pale — light and malty; amber — caramel and nutty; dark — roasted malt, coffee, chocolate.
Now you know what ABV, IBU, OG, and SRM mean. If a menu includes these parameters, it’s a sign the establishment takes beer seriously.
From sour to gose: how not to get lost in styles
You don’t need to master every beer style, but knowing the key categories makes choosing much easier:
— Lagers (pilsner, helles, bock) — bottom-fermented, clean, smooth, malty.
— Ales (ale, pale ale, IPA, porter, stout) — top-fermented, fruity, complex. IPAs — hoppy and citrusy; porters/stouts — dark, coffee, chocolate.
— Wheat beers (weizen, witbier) — soft, banana, clove, citrus. Light, often cloudy.
— Sour beers (gose, Berliner Weisse, sour ales) — refreshing, acidic.
— Gose — German style, lightly salty, coriander.
— Lambic — Belgian spontaneous fermentation, sometimes fruit-based (kriek, framboise).
Menus often group beers by type (light, dark, sour, hoppy). If not, rely on keywords: «light/dark,» «hoppy/malty,» «sour/neutral.»
How to tell from the description if you’ll like the beer
A beer description is your guide. Focus on three key elements:
— Aroma and flavor. Citrus/tropical — hoppy, refreshing; caramel/bread/nuts — malty, warming; coffee/chocolate — dark, bitter; banana/clove — wheat; apple/cherry — sour.
— Body. «Light» — easy drinking. «Medium/full-bodied» — richer, pairs with hearty food.
— Finish. «Dry/clean» — quick, refreshing. «Long/rich/warming» — lingers, savor it.
If you enjoy dark chocolate and coffee, look for stouts. If you prefer light white wine, try gose or lambic.
How to quickly navigate a Lambic beer list
The Lambic restaurant menu is structured clearly:
— Draft beers «on tap» first: blond ales, lambics, Bourgogne des Flandres.
— Bottled beers next: Belgian classics (Trappist ales, quadrupels) and international selections. Includes specialties: Brussels champagne, cider, non-alcoholic options.
— Unsure? Order a tasting set of 3–5 beers to compare styles.
— Ask the staff! Say «something light and not bitter» or «a rich, dark beer» — they’ll suggest options.
The key principle: don’t try to cover everything at once. Pick one parameter (strength, bitterness, color, or fermentation style) and filter by it. The rest will fall into place with guidance. See you soon at Lambic beer restaurants!
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