Lambic: beer for real connoisseurs
The world of beer lovers is divided into two camps: some believe that there is no better beer than lambic, others are never ready to try it again. It's all due to a specific taste, which appears due to a special production technology. What is it all about?
The secrets of making
Lambic is a generalized name for a whole family of foamy drinks that are produced by spontaneous fermentation. The mash of unfermented wheat and barley malt is placed in an open vat and left to ferment in this form. Yeast is not used in this fermentation, as it is carried out by micro-organisms on the walls of the vessel and in the environment. They get into the ready mixture and cause fermentation - usually this process lasts no more than a week. But there is one thing: not all wild bacteria are good for making lambic, only the ones from the Senna Valley. That's where the special microflora has developed, which ultimately gives the product its unique flavor.
Experts love lambic for its uniqueness-as nature is impossible to fully control, the proportion of microorganisms that cause fermentation may vary from batch to batch. This means that each brewed batch of beer will be at least slightly different from the previous one.
But you should not expect any unpleasant surprises: despite the "wild" brewing process, brewers control it thoroughly at all stages. Only certain bacteria affect wort, which gives the finished product a characteristic taste: tart and sour, without obvious bitterness, with recognizable aroma notes - old leather, wet hay, horse blanket, which are in harmony with the smell of fresh fruit, wine vinegar and freshly baked pie.
What is it?
The lambic family varieties range from dry gueuze to faro, which has caramelized sugar added to it. Some varieties may also include fruits and berries. The most popular variety is kriek, made with the addition of fresh cherries with a bone, which gives the drink a unique fruit and nut flavor.
Also lambics can be raspberry, peach, strawberry, and currant - if the taste of the traditional drink seems too specific, fruits and berries will help smooth it out.
Even if the first acquaintance with lambic is not a success, it is worth trying it again, because it is like a cheese with a noble mold, which does not reveal all the richness of its flavor right away. It is important to have the right serving and the right appetizer - then you have a chance to join the army of connoisseurs of this unique drink once and for all. Come to Lambic Beer Restaurant - we will choose the right kind of beer for you and provide all the necessary conditions for you to get maximum enjoyment!
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