Holiday with Christmas beer flavor: we tell you what is Christmas beer
New Year’s Eve is associated with sparkling wine, the cold season with warming mulled wine, and Christmas — especially in beer-loving countries — with the rich taste of Christmas beer. Not everyone in Russia is familiar with this Western tradition, and few have tasted true Christmas beer. Let’s fix that and explore what it is, how to enjoy it, and what to pair it with.
A bit of history
Christmas beer dates back to pre-Christian Scandinavia, where Vikings brewed a special winter drink for the Yule festival. It was considered a gift to the gods and a required part of the celebration.
In the Middle Ages, the tradition spread across Europe — Germany, France, Belgium, and England — where it was brewed in monasteries as a seasonal strong ale. In the 18th century, it reached the USA, gained commercial status in the early 20th century, and became widely popular in 1975 thanks to Anchor Brewing Co’s holiday release.
Today, Christmas beer is celebrated in many countries. In Denmark, its annual release is marked by a national holiday called J-Day.
Features of Christmas beer
- Style: Strong, dark, and spicy
- Flavor: Rich body with sweet notes and a warming finish
- Common spices: Nutmeg, coriander, cinnamon, ginger, orange and lemon zest
- Example: Delirium Christmas — a strong amber ale with fruit, spice, and caramel malt aromas, plus a bittersweet spicy taste
- Serving temperature: 7–15 °C
- Glassware: Rounded glasses, similar to wine glasses
- Food pairings: Grilled meat, oven-roasted vegetables, chocolate and creamy desserts
Want to try authentic Christmas beer? Visit Lambic beer restaurants — we offer a wide selection of quality brews from around the world and delicious food to match. Come in — we’ll find something to surprise you!
Coffee and beer - a match or a flop? Exploring the myths about the famous combination
Contents How did the combination of coffee and beer appear? Is it true that coffee helps sober you up? Coffee with beer: harm or benefit? 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
Bornem Double beer: a taste with a history
Contents Main features Secrets of production Among Belgian brews, there are many special options — especially those with a rich history. But Bornem Double stands out even among the stars. At the recent California Microbrew Beer Festival, this abbey-style beer from Van Steenberge was named best in its category. What makes it so remarkable? Let’s explore. Main features Flavor: Full-bodied, velvety, with fruity notes and malt sweetness. The long finish reveals hints of spice, chocolate, and subtle hops. Aroma: Elegant and layered — milk chocolate, brown sugar, vanilla, and warm spices. Appearance: Deep dark brown with burgundy reflections — visually stunning in the glass. Pairing: Perfect with hearty meat dishes — steaks, grilled meats, game, and sausages. ABV: 8% — warming and smooth, with alcohol barely noticeable on the palate. Secrets of production The story of Bornem beer began in 1957 at the Beirens brewery in Wommelgem. After its closure in 1971, the recipe was preserved and passed on to Van Steenberge — thanks to the support of the Bornem monastery abbots. Originally sold under the St. Bernard label with a monk illustration, the branding was later changed to avoid confusion with St. Bernardus Watou. The new logo features a heron holding a fish — a nod to the local fauna and cultural heritage of Bornem. The heron is a common motif in the names of nearby bars and brasseries. Bornem Double’s standout feature is its brewing method: it’s unpasteurized and undergoes secondary fermentation in the bottle after primary fermentation in barrels. This process gives the beer its distinctive depth and complexity. You can try Bornem Double at any Lambic beer restaurant. Our brasseries offer a wide selection of beers from around the world — including Trappists — plus a delicious menu and cozy atmosphere. Come by — we’ll find something to surprise you!
23 April 2025