Lager: what kind of beer it is and how to drink it properly
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?
How and when?
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 secrets of use
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.
The best lager is waiting for you in the beer restaurant. Come and try it!
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