All about beer tasting: from preparation to evaluation
Quality beer is always a noble beverage that reveals a multitude of flavor and aromatic nuances. But it’s practically impossible to detect each of them during casual drinking. A proper tasting, however, can unlock every subtle note. How do you prepare for it—and more importantly, how do you conduct it correctly? If you want to feel like a beer sommelier, this article is for you.
How to prepare for beer tasting
- at least one hour to activate your taste buds.
- avoid bright lights, loud music, and strong smells.
- flutes for ales, narrow glasses for lagers to enhance aroma and flavor.
- hard cheeses work well without overpowering the beer.
- five varieties is plenty. Avoid mixing light and dark beers in one session.
How to do a tasting
- 10–12 °C is ideal for most styles.
- 100 ml per beer is enough.
- start with lighter beers and move toward stronger ones.
- observe color, clarity, sediment, and foam texture.
- swirl the glass to release aromas, then inhale deeply.
- take a full sip, let the beer coat your palate and tongue. Unlike wine, beer is tasted in sips to capture its full profile.
Evaluation parameters
- Aroma — focus on the first impression. Professionals use aroma charts with up to 100 descriptors. Amateurs may detect dominant notes like flowers, fruits, caramel, chocolate, burnt sugar, spices, or citrus.
- Flavor — typically falls into four categories: sweet, sour, salty, and bitter. Bitterness comes from hops, sweetness from malt. Secondary notes vary by style.
Remember: tasting is a subjective experience shaped by your emotions and personal history. And if you want to explore beer in good company, visit any beer restaurant of the Lambic chain — we offer a wide selection of styles, proper serving, and a cozy atmosphere. We’re waiting for 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