Lager is the world’s best-selling beer: almost 80 percent of the lagers on the market can be attributed to this family of beers. Not surprisingly, such popularity gives rise to numerous myths: for example, some people believe that all light, unfiltered beers belong to lagers. But in fact, this is not true: it is not the color, strength or number of filtration that determines what style you belong to. The point is the brewing method: only low fermentation beers (i.e. beers made at low temperatures) can be called lagers. This distinguishes it from ales, which are brewed by top fermentation under warmer conditions.
Accordingly, the lager can be either light or dark. There are hundreds of varieties in this family, including the most popular — Pilsner, Bock, Schwarzbeer and others. What else is known about lager?
Lager was born in Germany. Like everywhere else, beer was mainly brewed in monasteries — it was considered a great alternative to everyday beverages that could not boast a high degree of purification or a long shelf life. And because the German monks’ brewing season began in late autumn, the beer matured in cold cellars. Hence the name — «lager» in German means «storehouse».
It turned out that the method of bottom fermentation separates the beer yeast from the wort and settles to the bottom, which gives the drink a special taste. The monks highly valued their invention, proudly called it «liquid bread» and consumed it even during Lent.
Despite the apparent ease of production, modern lager — quite capricious beer. It is sensitive to temperature changes and requires strict adherence to the recipe. To make lager the malt should be firstly crushed, but not to a pulp, then soaked and filtered. Only after the mash is separated from the solid particles go to the boiling. Hops are added to the boiling mass, then cool it down to 5-10 degrees, and only then the yeast is added to the wort. It takes up to four months for the lager to mature. To «sink» the yeast to the bottom, the fermentation temperature is gradually reduced during the whole period.
The classic of the family is European amber lager, which has a characteristic color and universal taste. Also popular variants include pilsner, which is made from light malt, dark lager with a smell of caramel, black Schwarzbier and bock of roasted malt. A distinctive feature of lagers — notes of bread, rye and banana in the aroma and a long pleasant aftertaste.
Lager should be consumed at a temperature of 5-8 degrees. Higher or lower is not an option: the drink will lose some of its flavor. After the lager has been poured into the glass you need to let it breathe and just before drinking it you need to shake it in a circular motion, covering the neck of the glass with your hand. Roll the drink in your mouth like wine, you do not need to — its taste is felt brightest after swallowing.
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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
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