Secrets of production: what beer is made of and how it is brewed
The first beer appeared in the 7th century BC. Most likely, it bore little resemblance to modern varieties, and the production technology differed considerably. We won’t be able to find out how the ancient Sumerians prepared their drink, but it’s easy to tell you what ingredients and how beer is brewed today. Let’s go!
The subtleties of the process
The basis of any beer is malt. This is the name given to the seeds of cereals that have undergone special fermentation. Grains can be different — wheat, barley, rye and even corn. After the grains are ripe, they are sent to a crusher to be pulverized. Once the grains are completely broken, the next stage of production comes — mashing.
This is the name given to the process of mixing malt with water. The resulting mass is heated to a high temperature — from 60 to 72 degrees Celsius. This is necessary for the malt to release starch, which is then broken down and transformed into simple sugars. It is they that become the alcohol base of the future drink.
At this stage, the malt and water become wort — a sweet mass that undergoes fermentation. The wort is filtered to get rid of residual grains, and then boiled. The high temperatures precipitate the proteins that will later become the foam, and the drink itself is sanitized.
Then hops are added to the wort, either during boiling or immediately after. It is responsible for the aroma of the future drink and bitterness in its taste. The longer the hops are boiled, the more pronounced the bitterness will be.
But that’s not all. The resulting mass is again cleaned from the remnants of grains to make the drink even more transparent. A special decanter or whirlpool is used for this purpose.
Then the wort is cooled — from 100 degrees to the fermentation temperature. Modern production facilities use a special device for this purpose — a heat exchanger. After that, the mass is placed in a container where it will ferment. To start the process, yeast is added to the wort. They turn sugars into alcohol and carbon dioxide. It is the type of yeast that determines which family the beer will belong to: ales or lagers. Sometimes no yeast is added, and fermentation takes place under the influence of «wild» yeasts — microorganisms that are found in a particular geographical area. This is the case with lambic, which is produced by spontaneous fermentation in the Senna River Valley.
Once the fermentation process is complete, aging begins. The beer is placed in a container (for example, some varieties are aged in wine barrels) for a certain period of time.
By the way, non-alcoholic beer is brewed in the same way, and degrees are removed from it with a special device after fermentation.
Lambic has both. Come to any of our beer restaurants and try it!
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