The Style of Stout Beer: All About Ireland's Most Irish Beer
St. Patrick's Day, shamrocks, leprechauns, and dark stout beer are the first associations most people would make when asked about Ireland. Of course, today stouts are produced all over the world, but they are still considered a symbol of this northern country, and the Guinness Brewing Company, which invented the technology and introduced the name, is the benchmark of the trend. Do you want to know how it all began?
History
The first mention of stout — then still called porter — can be found in manuscripts from 1677. According to the descriptions, this inexpensive beer "hit the head well" and could be easily stored for a long time. However, it was not necessarily dark, the main thing being that it was strong.
Originally, the English adjective stout literally meant "courageous, proud and brave." At the beginning of the XIV century the meaning "strong" was added to this list of epithets and the Guinness Brewing Company drew attention to it when choosing a name for its product. The new drink was dubbed stout porter, i.e. strong porter, but with time the second part of the name became irrelevant, including the efforts of the brewers themselves. Arthur Guinness understood the value of the new term and promoted it with all his might in order to create a clear image of the product among consumers with just one word.
The main difference between stout and modern porter is the thick black color, which is achieved by the use of burnt malt in the production process. Stout is also characterized by a pronounced coffee aroma and a rich taste, which clearly shows notes of chocolate, cocoa and barley grains.
Interesting Facts
Perhaps the most unusual thing that can be said about stout is the legends about its alleged healing properties. In the nineteenth century, this misconception reached such proportions that doctors began prescribing stout for post-operative patients, blood donors, and even nursing mothers. Modern scientists have confirmed that beer has a refreshing effect and thanks to the high-temperature roasting process the malt contains a large amount of antioxidants, iron and flavonoids, which prolong youth and freshness of the skin, but it is still an exaggeration to say that its true curative properties are very strong.
Stout also has its own festival, which was established at the initiative of numerous fans of this style of beer. Every first Thursday of November admirers and producers from around the world gather together to taste new varieties, evaluate unusual flavor combinations and just enjoy their favorite beverage.
You can taste real Irish stout in the capital at one of the beer restaurants of the chain. We offer a variety of varieties from the best producers and a large menu of appetizers and main courses. Visit us!
Bourgogne des Flandres Beer: History, Flavor, and Perfect Pairings
Contents A look back in time Key characteristics What to serve it with Come and try it at Lambic Belgium is a country where beer has long become part of the cultural fabric. Hundreds of styles are brewed here, and each one is unique in its own way. But even among this diversity, there are drinks that stand out from the crowd. Bourgogne des Flandres is exactly such a case. This beer, whose name literally translates as «Burgundy of Flanders,» combines the traditions of two famous regions and features a distinctive flavor that is unlike any other. We’ll tell you what makes it special, how it came to be, and what it pairs best with. A look back in time The history of Bourgogne des Flandres began back in 1765 in the city of Bruges, where it was first brewed by the Van Houtryve family of brewers. In 1957, production moved to the Verhaeghe brewery, which later became famous for another renowned Flemish red ale — Duchesse de Bourgogne. Since the early 1990s, Bourgogne des Flandres has been brewed at the Timmermans brewery, which is part of the John Martin group. The name of the beer refers to the history of the 15th century, when the Dukes of Burgundy controlled a large part of the Netherlands, including the wealthy cities of Flanders. This heritage is reflected both in the name of the drink and in its character — noble and refined. Key characteristics Bourgogne des Flandres is a dark beer with an ABV of 5%, produced using a unique «lambic infusion» technique. The process works like this: a specially selected lambic — a spontaneously fermented beer — is blended with a dark ale, after which the drink is aged in port wine oak barrels. Bourgogne des Flandres has a rich, ruby-brown color. Its aroma reveals a complex bouquet: juicy notes of cherry, nectarine, and apple intertwined with malt, vanilla, and chocolate, as well as subtle hints of oak and even stone. The flavor is soft, sweetish, almost wine-like, with a light tartness and sourness. Cherry, caramel, chocolate, and malt dominate, yet the beer doesn’t feel heavy at all. The finish is long, caramel-like, with a pleasant slightly sour note. What to serve it with Thanks to its rich flavor, Bourgogne des Flandres is often served as a digestif. But it also pairs beautifully with food. The best gastronomic companions for this beer are aged cheeses with intense flavor and roasted meat with a delicious crust. It especially shines when paired with grilled meat, Flemish beef, roast beef, and even potato waffles. The beer’s soft sweetness and fruitiness beautifully offset the saltiness of cheese and the spiciness of meat, creating harmonious and memorable combinations. Come and try it at Lambic At the Lambic brasserie, you can try Bourgogne des Flandres on tap — exactly as it should be enjoyed. And our waitstaff will always recommend the perfect gastronomic pairing to ensure you get the most out of your meal. We look forward to seeing you at Lambic!
15 July 2026
What to Order with Beer at a Restaurant: Simple Food and Drink Pairings
Contents Light beer and universal snacks Dark beer and more substantial dishes Fruity and sour beer: what to drink it with Seafood, cheese, meat, and desserts How to avoid mistakes when choosing Many people are used to carefully pairing snacks with wine, but not with beer. And that’s a shame — a successful gastronomic duo can highlight the flavor of the drink or, on the contrary, play on contrast to great effect. The main rule is that simpler beers are served with light dishes, while richer beers pair with heartier fare. In this article, we’ll explore what food goes well with beer and share successful pairings with fish, meat, cheeses, and even desserts. Light beer and universal snacks Light styles — lagers, pilsners, or witbiers — don’t overpower the food but rather serve as a backdrop to it. Such beers pair perfectly with snacks that have bright but not heavy textures. Cheese sticks or crispy cheese balls are an excellent choice, helping to highlight the beer’s freshness. Another universal option is classic garlic croutons made from dark rye bread with blue cheese sauce. If you’re looking for something more sophisticated, try the Portuguese cod croquettes at Lambic — tender on the inside and crispy on the outside, they beautifully complement the light bitterness of the beer. For vegetable snack lovers, we recommend the spicy eggplant in Thai sauce — the kick of Asian spices is softened by Greek yogurt, creating an interesting contrast. Dark beer and more substantial dishes Stouts, porters, and dark ales are beers with a pronounced malty flavor, featuring notes of chocolate, caramel, and even coffee. Such drinks deserve worthy companions with a rich, «meaty» character. The malt sweetness and light bitterness perfectly complement grilled meat and hearty sauces. Chicken wings are a universal choice — their spiciness and sweetish sauce perfectly echo the caramel tones of dark beer. If you want something more substantial, check out the bruschetta with roasted beef and caramelized onions from the Lambic menu. Another great option is Spanish empanadas with pork and suluguni cheese: hearty meat in crispy pastry, complemented by barbecue sauce and sour cream-garlic sauce, making a worthy pairing for any dark style. Fruity and sour beer: what to drink it with Lambics, gueuzes, and fruit ales are sparkling, often sour, with pronounced fruity notes. They require carefully chosen gastronomic partners so as not to overwhelm the drink’s flavor. The best companions are snacks that can either create contrast or highlight the complexity of the chosen style. For example, baked camembert with truffle paste and ciabatta. Seafood in batter, such as shrimp, also works wonderfully. Seafood, cheese, meat, and desserts Meat and poultry pair magnificently with ales featuring caramel and malty notes. Fish and seafood go best with light styles and wheat beer with its citrus freshness. And a cheese board is perhaps the most universal food to pair with beer, suitable for most styles, especially if it includes aged varieties with nutty flavors. Don’t forget about desserts with beer either: dark styles pair beautifully with chocolate desserts, while fruit lambics complement light mousse cakes. How to avoid mistakes when choosing The main rule is that food should either complement the beer, enhancing its flavor, or create contrast — for example, salty with sweet. The most reliable way is to ask your waiter for advice. At Lambic, they’ll always recommend which snacks will best bring out the beer’s character. Don’t be afraid to experiment and order different dishes with your beer — rules are rules, but the most important thing is to find that perfect combination that wins you over. See you at Lambic!
15 July 2026