Leffe beer: the brand that everyone knows
Most people in our country can hardly recognize even the most popular Belgian beers by sight. But everyone has definitely seen Leffe at least once - the drink with a bright yellow label has long become a regular in beer restaurants and supermarkets. But accessible in this case does not mean bad: both at home and abroad Leffe is appreciated for its excellent taste and quality. And it also has a very rich history, which is definitely worth telling separately.
Back to the Past
Leffe beer was born in the abbey of Notre Dame de Leffe, which was founded in the twelfth century. As in other monasteries, beer was brewed there out of necessity - the quality of local water left much to be desired, and substitutes like milk did not have a long shelf life. So beer served as an everyday drink - the monks consumed it themselves and treated travelers to it.
During the French Revolution, the abbey was destroyed and beer production ceased for a time. In 1929 the monastery was rebuilt and a little later the brewery was opened. And almost immediately it was purchased by the company Stella Artois, which launched the legendary beer into mass production. Today Leffe is brewed in Leuven and the abbey receives its royalties from sales.
Main Features
Leffe is a real Abbey beer, which means that it is traditionally dense and strong. Of course, there are also variations - the producer has included both Leffe-based beers and fruity ales in the lineup. But the main thing - the character of the legendary beer - the brewers have preserved even in modern flavors.
One of the classic varieties is considered to be Leffe Tripel. Its strength is 8.5%, and the taste has notes of orange peel, coriander, pineapple and peach. Another characteristic feature is the natural turbidity, which appears due to bottle fermentation.
Another popular variant is Leffe Blonde. It is less strong, only 6.5%, but it is in this variety that the traditional recipe of the old Abbey is recreated. The taste is full-bodied, with apricot, clove, vanilla, sweet corn and orange peel in the aftertaste.
These and other Leffe varieties can be tasted both in Belgium itself and in beer restaurants far beyond its borders. In the capital, you can enjoy this legendary beer in the Brasserie network. On top of this beer, you'll find a wide variety of popular and rare beers on our menu, as well as a delicious selection of tasty dishes and snacks to accompany the beers. We welcome all who are not indifferent to quality heady drinks - you'll like it here!
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