Unbelievable but true: the loudest beer-related world records
While some people show their love for beer in beer restaurants, others are looking for more original ways to prove themselves. And thanks to this, the centuries-old history of beer, one after the other, includes the names of those who have stepped forward, invented something new, or simply happened to be the fastest among the competitors. Today we will talk about these fighters of the invisible beer front, as well as about the amazing records they set.
Brewers
Many beer brewers are concerned about finding new brews and combinations, but some of them create beverages so original that they secure a place in the Guinness Book of World Records. For example, the strongest beer in the world is the British Famous Falling over Water, which contains 17.3% alcohol. Also British Roger and Out with 16.9% alcohol is again a contender for the title of the most hoppy beer.
The bitterest beer in the world is Hoop, created by Peter Flower. Its bitterness level according to a special scale equals 323 units.
Another achievement of the producers, which is worth mentioning, is a beer without malt and hops, but with milk! The drink contains kefir, milk sugar, milk bacteria and extract additives. This unusual drink was created in Augsburg, Germany, and the producers themselves called it "driver's beer."
Collectors
Every lover of beer drinks probably has a small collection of beer mugs. But it turns out that you can collect not only beer cups. For example, the Norwegian Jan Solberg can boast a collection of 350 thousand beer labels, the Austrian Leo Pisker has brought from 155 countries almost 140 thousand beer mug stands, and in the house of the British David Maund there are almost 30 thousand miniature beer bottles. By the way, on such a hobby you can make good money — the largest collection of unopened cans and bottles of beer (a total of 2503 pieces) sold in 1990 at an auction for a handsome sum.
The fastest
In 1977 a record was set for the speed of drinking, which has not been broken until now. Stevenson Petrosin drank a liter of foamy drink in 1.3 seconds. So far, only a resident of Moscow came close to him — he managed to drink the same amount of beer in 1.4 seconds.
An unusual record was set by the famous Russian actor Alexander Filippenko. He sniffed out a mug of Guinness dark beer for 12 hours and was listed in the legendary Record Book. How the degree of sniffing was measured — history is silent, but doctors say that sniffing quality beer is even useful.
Many records are also set during the so-called beer races. For example, in 1981 an American Ozi, who worked as a barman in a local bar, ran the 15-metre distance with 5 pints of beer in each hand in 4 seconds. And she didn't spill a single drop!
And a runner named João Manuel de Sosa covered 132 kilometers with beer in his hands. He carried a tray with two bottles of beer and two glasses for 22 hours. It is true that the beer got hot on the way, which was not appreciated by the mayor, who was supposed to taste the drink at the finish line.
In the meantime, the Belgian brasserie chain Lambic does not set records, but simply offers the highest quality beer from around the world. Come and try it!
Chimay Red: A Unique Trappist Beer with Monastic Roots
Contents Back to the Past: The Monks’ First Beer Taste Profile: Fruity Depth and Malt Softness Food Pairings: What to Serve It With Chimay Red — a legendary Belgian beer brewed under the supervision of Trappist monks at the Notre-Dame de Scourmont Abbey. The beer’s main strength is its rich, silky flavour, where pronounced sweetness intertwines with a slight bitterness and pleasant astringency. In this article, we will explore the history of Chimay Red, its distinctive taste characteristics, and how to pair it properly with food. Back to the Past: The Monks’ First Beer The history of Chimay Red began in 1862, when brewers at Scourmont Abbey first brewed this beer. At the time, it was called «Première», meaning «first». Production was later suspended, and after the Second World War, the beer was recreated according to a recipe by Father Theodore. Chimay Red was the starting point for the legendary range that later included the world-famous Chimay Blue and Chimay Triple. The beer is produced in accordance with strict rules that allow it to carry the status of an authentic Trappist beer. It is brewed on the monastery grounds under the supervision of the community, while the proceeds are used for charitable causes and the maintenance of the abbey. The beer is neither filtered nor pasteurised, but undergoes secondary fermentation in the bottle, which makes its flavour more intense and complex. Taste Profile: Fruity Depth and Malt Softness Chimay Red — a 7% dark ale with top fermentation. Its colour ranges from copper to deep ruby red, while the head is dense and cream-coloured. Fruit and berry notes intertwine in the flavour and aroma — strawberry, apricot, cherry and fig. The malt adds notes of nuts and caramel. You may also detect hints of liquorice, spices, and even subtle earthy or leathery notes characteristic of the Trappist style. The hop bitterness is present in the flavour, but it is soft and refreshing, helping to balance the sweetness of the malt. The finish is long and warming, leaving a pleasant caramel aftertaste. Food Pairings: What to Serve It With Chimay Red — a versatile beer: its rich yet soft flavour complements a wide range of dishes: Cheeses. Mature, buttery cheeses (Gouda, Brie) or piquant washed-rind cheeses are excellent choices. Those who like to experiment can try it with Gorgonzola or nutty cheeses. Meat and poultry. The beer makes an excellent pairing with poultry, braised meat or meat stews. It also pairs well with beef, pork and especially dishes served with tomato-based sauces. Desserts. Chocolate desserts and caramelised nuts are the best choices. To experience the unique character of Chimay Red for yourself, visit any Lambic beer restaurant — we will serve it according to all the proper traditions: at an optimal temperature of 10—12°C in a traditional glass. Our waiters will also help you choose the perfect appetiser to accompany it and recommend other interesting beers from our beer menu. We look forward to welcoming you!
29 September 2026
What Is Gastropairing in Simple Terms: How Food and Beer Complement Each Other
Contents What Does Gastropairing Mean? The Principle of Similar Flavours The Principle of Taste Contrast Why Beer Works Well with Complex Dishes Examples of Successful Pairings at the Restaurant In good restaurants, beer is served with more than just snacks — carefully considered food pairings are offered to complement it. The same dish can reveal completely different flavours when paired with different beers, while the beer itself can taste brighter and more interesting when combined with the right food. This is what gastropairing is all about — the art of matching drinks with food. In this article, we’ll explore what this concept means, the principles behind successful pairings, and why beer can work just as well as wine with complex dishes. What Does Gastropairing Mean? Gastropairing, or food pairing — in simple terms, means combining dishes and drinks in a way that allows their flavours to complement each other. The English term food pairing literally means «combining food». It is a whole system that takes into account the taste, aroma, texture and even the temperature of both the dish and the drink. At good beer restaurants such as Lambic, staff receive specialised training and can easily recommend the perfect pairing: choosing a beer for a specific dish or a snack for a particular drink. Gastropairing works according to two main principles: pairing similar flavours and pairing contrasting ones. Let’s look at both approaches. The Principle of Similar Flavours This principle is based on the idea that the dish and the drink share common flavour notes. For example, if a dish contains caramelised vegetables or a sweet sauce, a beer with caramel nuances will complement it well. If a dish contains a lot of citrus or herbs, it is worth choosing a beer with similar flavour notes. Examples of successful pairings based on similarity: — Spiced dishes pair well with beers that have spicy notes. For example, Belgian witbier with coriander and orange peel perfectly complements spicy dishes. — Smoked meat should be served with beer featuring smoky notes. A smoked porter will enhance the flavour of the meat and make it more intense. — Creamy sauces pair well with beer that has a creamy texture, such as stout. Its creamy notes echo the richness of the cream and make the dish more harmonious. The Principle of Taste Contrast The idea behind this approach is that the flavours do not match but complement each other through contrast. Contrast creates balance: the flavours of the dish can cut through, highlight or soften the nuances of the drink. The simplest example of contrast is pairing fatty food with an astringent or sour beer. The acidity and tannins in beer counteract the richness, refresh the palate and make the dish easier to enjoy. For example, sour lambic or a fruit ale is an ideal match for fatty meat. Another example of contrast is pairing spicy food with a light, sweet beer. Sweetness tones down the heat, while light carbonation refreshes the palate. That is why wheat beer or fruit ales are often served with spicy Asian cuisine. Why Beer Works Well with Complex Dishes Beer has three key advantages over other drinks when it comes to gastropairing: — Carbonation. The bubbles of carbon dioxide refresh the palate and cleanse the taste buds. Wine does not have the same ability. — A malty base. Even the lightest beer has a malt foundation that gives the drink bready or caramel notes. This makes beer an excellent complement to complex sauces, meat and baked goods. — Bitterness. Hop bitterness highlights the sweet and fatty components of a dish without overpowering them, instead complementing them. That is why beer restaurants such as Lambic often recommend beer with dishes that can be difficult to pair with wine: Asian appetisers, desserts and smoked foods. Beer does not clash with them; on the contrary, it creates an ideal balance. Examples of Successful Pairings at the Restaurant Here are a few pairings you can try at a Lambic beer restaurant: — Spicy aubergine in hot sauce with Belgian witbier. — Butcher’s steak with French fries and pepper sauce with Scottish stout. — Pork ribs in barbecue glaze with a dark ale featuring caramel notes. — Mediterranean-style salmon with courgette, potatoes and tomato sauce with olives and herbs, paired with Belgian pale beer. — Belgian waffle with strawberries, ice cream and hot chocolate with cherry lambic. For delicious food and beer — come to Lambic! Our beer restaurants offer hundreds of beers from around the world, as well as dishes that pair perfectly with them. Our experienced staff will help you choose a drink and recommend the perfect food pairing. Come and visit — you’re sure to enjoy it!
29 September 2026