Beer and antibiotics: enemies or friends?
Until recently, when asked if it was okay to drink alcohol while taking antibiotics, scientists gave an unequivocal answer: absolutely not. However, in recent years, some of them are not so categorical - there are studies that if not destroy, then at least question this theory. Especially when it comes to low-alcohol beverages, particularly beer. Let's look into whether or not you should give up your favorite drink while taking medication, and if so, in what cases.
Why might it be harmful?
Doctors name two main reasons why drugs should not be mixed with alcohol:
— Alcohol reduces the therapeutic effects of antibiotics - destroying the active ingredient itself or preventing it from interacting with the proteins of pathogens. In addition, alcohol can accelerate the elimination of drugs from the body, thereby reducing its effectiveness, or, conversely, to slow the process, leading to intoxication of the body.
— Both alcohol and antibiotics destroy the liver, so taking both at the same time will be doubly dangerous. In addition to the liver, other organs - pancreas, heart and blood vessels, the central nervous system - can also suffer from such a cocktail.
The other side of the coin
The opposing view - that alcohol is harmless when taking antibiotics - is based on recent research by scientists. They conducted relevant experiments first on animals and then on volunteers. All the test subjects were divided into two groups - one took the medication unaccompanied, the other - combined them with alcohol. Studies have shown that most antibiotics do not interact with alcohol. The rates of absorption, distribution and elimination of drugs from the body were about the same, with slight deviations.
Even so, the scientists did not come to an unequivocal conclusion. First, because the experiments were one-time experiments, which means that the results may be inaccurate. Secondly, it was a question of moderate consumption of alcoholic beverages, but not of large doses. And thirdly, the researchers only tested the mechanism of interaction between the drug and alcohol, and the possible negative impact on the liver was not studied as part of the experiment.
In other words, it is better to refrain from drinking beer while taking antibacterial medications - no one has yet proved that this combination will not harm the body. This is especially true for medications which, if consumed together with alcohol, may cause metabolic problems (ketoconazole, voriconazole, itraconazole, erythromycin, cimetidine and their analogues) or provoke disulfiram-like reaction (metronidazole, cefotetan, levomycetin, tetracycline). But even if you dare to drink at your own risk while taking medication, remember that the dose should be small. About the heavy drinking the scientists and doctors are unanimous: it can cause serious harm to the body.
And the best thing is to have a party after you are cured. Come to the beer restaurant Lambic - our company makes enjoying your favorite drink even more pleasant!
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