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!
Coffee and beer - a match or a flop? Exploring the myths about the famous combination
Coffee and beer are drunk at different times and on different occasions, but they have much more in common than meets the eye. Beverages that were considered ordinary 10 years ago have now become gourmet products: craft beer and specialty coffee have won millions of fans. But what if you mix the two? Let’s find out how justified this combination is and what myths are associated with it. How did the combination of coffee and beer appear? Experiments with coffee and beer began in the middle of the XX century, when brewers and bartenders began to look for new flavors. But the real boom happened in the nineties and noughties due to the growing popularity of craft beer. The first successful variants were coffee stouts and porters — dark brews with deep flavors that perfectly complemented the coffee notes. Brewers added coffee at various stages: — during brewing — for a rich flavor;— during fermentation — for softness;— into the finished beer — as a cold coffee infusion. A good example of such a recipe is the Japanese beer Hitachino Nest Espresso Stout, which can be tasted in Lambic beer restaurants. It’s a flavorful, dense ale brewed in the style of American imperial stouts with coffee beans added for espresso. Bartenders, too, have contributed to popularizing this unusual combination, creating original cocktails from coffee and beer. The most popular is the Black & Tan, which includes stout, lager and espresso. Today, such mixes are part of the craft culture. Is it true that coffee helps sober you up? One of the main myths is that coffee supposedly neutralizes alcohol. In fact, caffeine only masks intoxication. It creates the illusion of liveliness, but coffee does not actually lower blood alcohol levels. In addition, a cocktail of coffee and beer can increase the strain on the heart. If you drink coffee before alcohol, it will temporarily increase the activity of liver enzymes that break down ethanol. But this does not mean that it is necessary to increase the dose. Coffee with beer: harm or benefit? In moderate quantities, low-alcohol coffee beers (for example, stouts with 4-6% strength) are relatively safe. If you want to try such a mix, choose drinks from quality ingredients. For example: — Dark beer (porter, stout) and cold espresso.— Lager or ale and light coffee syrup. There are contraindications for such cocktails. Mixing coffee with beer is not recommended for people with hypertension, heart and GI diseases, as well as those who use drugs incompatible with caffeine. The combination of coffee and beer is an interesting gastronomic experience, especially if you respect the measure. Come to Lambic — we will treat you to interesting drinks without harming your health!
20 May 2025
Bitter! Let's understand what IBU is and how bitterness affects the taste of beer
If you’ve scrutinized craft beer labels, you’ve definitely seen the mysterious IBU abbreviation on them. This indicator plays a key role in shaping the flavor of the beverage. Let’s find out what it means and why bitterness is one of the main criteria for evaluating beer. What is IBU? IBU (International Bitterness Unit) is an international indicator of beer bitterness. It indicates the concentration of isohumulone, an alpha acid found in hops, which gives the drink its characteristic bitterness. The higher the IBU, the more bitter the beer will be. However, the perception of bitterness depends not only on this indicator, but also on the balance with malt sweetness, strength and aromatic additives. Why do you need the IBU index? Before the advent of industrial brewing, a beverage could be either too sweet or, conversely, too sour or bitter. To achieve a harmonious flavor, brewers began to adjust bitterness with hops. In the past, herbs (thistle, mint, juniper) were used to soften sweetness, but today the main source of bitterness is hops. It is added at different stages of brewing to: — compensate for the sweetness of the malt;— add complexity and flavor to the beer;— increase shelf life (isohumulone has antibacterial properties). The first to calculate the bitterness of beer were the people of Great Britain, using the formula «pounds of hops per quart of malt». The modern IBU standard was developed to accurately categorize beers. How to calculate IBU? The bitterness index is determined using a mathematical formula: G = D × E D = (A × B) / (C × 0.1) Where: A — mass of hops (in grams); B — alpha acid content of hops (%); C — wort volume (in liters); E — loss factor (production time and beer density are affected); G — final IBU. The longer the hops are brewed, the more alpha acids pass into the wort, increasing bitterness. IBU scale: from lager to IPA Beer bitterness is measured on a scale of 0 to 120+ IBUs, but most beers are in the 5-90 range. Beer Style IBU Level Characteristics Pale Lagers 8–15 Light, smooth, minimal bitterness Wheat Ales 10–20 Fruity notes, low bitterness Porters/Stouts 30–50 Coffee, chocolate tones, moderate bitterness American IPA 50–80 Strong hop bitterness, citrus and pine notes Imperial IPA 80–120+ Extreme bitterness, high alcohol content Why is IBU not the main selection criterion? A high IBU does not always mean that the beer will seem too bitter. For example, sweet stouts (30-50 IBU) seem less bitter than IPAs due to caramel and chocolate notes. And light lagers (8-15 IBU) may be perceived as more bitter due to a lack of malt balance. How do you choose a beer based on bitterness level? If you don’t like bitterness — choose lagers, wheat ales, Belgian trippels (up to 30 IBU). If you like balance, try porters or amber ales (30-50 IBU). If you like a rich hop bitterness, an IPA or Imperial Stout (50+ IBU) is ideal. You can try any of these varieties in Lambic beer restaurants. Come — we will find something to surprise you!
20 May 2025