Myths about beer: what exactly you should not believe
Any Belgian will confirm that beer should not be drunk icy - the lower the temperature, the harder the taste and aroma unfolds. But in our country the culture of drinking beer has not yet reached this level, which means that there are still many misconceptions and myths associated with the favorite drink. Which of them definitely can not be believed?
About temperature
The opinion that cold beer tastes better was born at a time when the choice of beverages was very sparse. Beer was heavily chilled in order to hide flaws in taste. Nowadays there's no such a need - if a beer is of high quality, it should be consumed at a temperature offered by the producer.
About the composition
They say that they add preservatives to beer and alcohol to strong beer, make it from powder, and so on. These are all misconceptions. It is not profitable to add alcohol to a drink because it must first be produced from some raw material, and there is no point in arguing about artificial ingredients - all breweries produce beer using the same technologies, and only the quality of the raw material can influence the quality of the finished drink.
About authenticity
Many uninformed aficionados are convinced that beer is just water, hops and malt. Belgian producers are ready to argue with them: there are internationally recognized brews that are made without one or even two "basic" ingredients, but, for example, with a mixture of herbs and spices in the composition.
About the effects on the body
It is believed that beer makes people fat, but in reality it is not - it is a fairly low-calorie product. But if you drink it too much or combine it with fatty snacks, you can easily exceed the required caloric content.
About appetizers
It is thought that beer has to be accompanied by certain snacks, like salted fish or chips. That's not true: good beer often doesn't need an accompaniment at all, and if it is consumed in tandem, it is usually with more refined dishes, from noble cheeses to seafood and fruit. Usually it depends on the variety - each one has its own unique pairing.
About storage times
Many people believe that a good beer is one that is stored for no more than three days. This is a myth: beer itself cannot be a fresh product because it has undergone the fermentation process, which means that it can be stored for the entire shelf life prescribed by the manufacturer.
About beer restaurants
It is believed that a good beer restaurant can be found only in the homeland of the famous frothy drinks - that is, not in ossia. This is a major myth: in the Moscow brasserie chain Lambic you can try original Belgian beer, which will be properly served and accompanied by the best snacks. Come - we'll prove it in practice!
Porter beer: from the working class to the aristocrats
If you ask beer connoisseurs what a porter is now, many will answer: a noble dark beer whose flavor is dominated by notes of chocolate, fruit, coffee beans, biscuit and toast. But all these flavors did not appear at once, and far from always the variety was considered refined. How porter came to be and when it acquired a recognizable flavor profile — we’ll tell you in this article. Back in the past The first mention of porter dates back to the early 18th century. It went down in history as the first style to be aged — brewers used to put their products on the counter immediately after production. Porter got its name from the English porter — loader. The point is that the new style became especially popular among the working class and port movers because of its high caloric content. The first London Porters were much stronger than modern ones — about 6.6%. At first they were made exclusively from brown malt, then they switched to a mix of light and black malt — 95 and 5 percent respectively. Until now, this recipe is not considered strict, but many producers use it. Sometimes caramel, chocolate, brown and other varieties of malt are added instead of black malt, but not roasted, as it adds undesirable notes to the drink. Hops and yeast are usually English, but in other countries producers often change them to local ones. At the end of the 18th century, porter became popular in Russia. In our country it was considered the drink of aristocrats. After World War II the drink was practically stopped being produced, and its triumphant revival took place in 1978 thanks to the efforts of the Penrhos craft brewery, which was later joined by other producers. Types of Porter There are several official types of porter: — brown — the weakest, with a strength of about 4.5%;— strong — existed until 2015, now conditionally divided into English with a strength of 4 to 5.4% with a pronounced malt character and American (bitter, dry, strength up to 6.5%);— «pre-dry» — reminiscent of American, but milder, strength up to 6%;— Baltic — the strongest porter up to 9.5%, with pronounced fruity tones. How to drink? Porter is recommended to be consumed chilled to 8-12 degrees. It goes well with mature cheeses, various meat dishes, including steak, chocolate desserts. You can try a quality porter in any of Lambic beer restaurants. Our list includes hundreds of varieties from all over the world, as well as many delicious dishes, pleasant atmosphere and excellent service. Come — we will find something to surprise you!
09 August 2024
Hook Norton Double Stout beer: twice the fun
Dark, dense, with hints of coffee and chocolate — of course, we are talking about stout. This English ale has long been on the menus of all beer restaurants and in the personal top of true beer connoisseurs. There are hundreds of stout varieties, each of which is unique in its own way. We will tell you about one special variety — Hook Norton Double Stout — in this article. What’s unique about it? Hook Norton Double Stout is produced by the British brewery of the same name using an ancient recipe dating back centuries. It is kept in strict secrecy, and it is not surprising: Hook Norton Double Stout differs significantly from other similar brews. Its uniqueness lies in the fact that two types of malt are used: brown and black. The first one gives the drink dryness and characteristic mild bitterness, the second one is responsible for rich dark color and aroma. The flavor of Hook Norton Double Stout is rich, tantalizing, with notes of toast and roasted coffee beans. A bit of history Hook Norton Brewery traces its history back to 1849, when founder John Harris bought a farm with a malt house in Oxfordshire. At first, he focused solely on selling malt, but in 1856, he began brewing his own beer. Today, the Hook Norton complex has dozens of buildings, including its own visitor center. The brewery is especially proud of its Hooky line. This is a series of English ales of the highest quality, which includes Hook Norton Double Stout. How to drink Double stout is recommended to drink from tall glasses, which allow to better reveal the aroma and taste of beer. However, the ideal glass for a stout is the Irish pint or pint tulip. This glass widens slightly in the middle — its top is slightly wider than the bottom. The drinking temperature is room temperature or slightly lower (around 12-14 degrees Celsius). Hook Norton Double Stout beer goes well with a variety of meats — pork, beef, game, as well as barbecue dishes and dark chocolate desserts. You can try the unique Hook Norton Double Stout beer at any beer restaurant in the Lambic chain. We have hundreds of beers on the menu, as well as delicious food and great atmosphere. We are waiting for you!
09 August 2024