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!
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