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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

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

Wheat beer is one of the oldest and most beloved styles in Europe. But while in Germany it is known as a spicy weizen, in Belgium it has become a completely different drink — refreshing, citrusy and often with unexpected additives. Let’s find out how Belgian wheat beer came to be, what varieties it has and how it differs fundamentally from its German counterpart. Back in the past Belgian witbier (witbier — «white beer») has a centuries-old history. It was brewed in the Middle Ages, using not only barley, but also wheat, oats and even buckwheat. Unlike Germany, where wheat beer was a privilege of the Bavarian nobility for a long time, in Belgium it was safely drunk by peasants and townspeople alike. A peculiarity of the Belgian approach is the addition of spices. Local brewers used whatever was at hand: coriander, orange zest, herbs like wormwood. This made beer not only tasty, but also healthy — in those days it was considered almost a medicinal drink. By the 19th century, whitbier had all but disappeared, replaced by cheaper lagers. But in the 1960s, it was revived by Pierre Seles, owner of the Hoegaarden brewery. He restored the old recipes, and today Belgian wheat beer is known all over the world. Some of the most famous representatives of Belgian wheat include the world-famous Hoegaarden Original, Blanche de Bruxelles with its particularly delicate texture, St. Bernardus Witbier with a more pronounced hop character, and the unusual Brugse Tarwebier from Bruges, which is bottle aged to develop a complex flavor. Belgian or German? There are a few key differences between the Belgian and German approach. German varieties, such as Paulaner or Weihenstephaner, focus on pure yeast flavors such as banana and clove tones, which are created by special yeast strains. The Belgians, on the other hand, achieve a complex flavor profile through the addition of spice and citrus. In terms of texture, Belgian beers are lighter and more carbonated, while German beers have a denser, almost creamy texture. The color also differs — Belgian variants often do appear «white» due to their cloudiness, while German ones can have a warmer golden or even amber color. To serve, Germans traditionally use tall, narrow glasses to accentuate the flavor. Belgians prefer wide glasses or tulip glasses, which allow you to fully appreciate the aroma, taste and beauty of the drink. You can try quality wheat varieties in any Lambic beer restaurant. Come and let’s find a drink that you will definitely like!

20 May 2025

Beer is considered to be a light drink - you can drink a lot of it and hardly get tipsy. But this is true only for non-strength varieties. Meanwhile, there are some that can easily give a head start to both vodka and whiskey. Let's tell you more about them! World leaders Brewmeister Snake Venom (67.5%) Scottish ale called “snake venom” for its incredible strength.  It is achieved by smoking peat malt, using two types of yeast and multiple freezing. Despite the high concentration of alcohol, the beer is characterized by softness, retaining hop aroma and malt bitterness. Price - more than 6000 rubles.  Used in cocktails. Brewdog Strength in Numbers (57.8%) The result of a collaboration between BrewDog and Schorschbräu, who created the beer using the “Icebock” method (freezing and clearing of ice). Additional strength was provided by a 10-year-old whisky.  It was released in a limited edition at a price of $40 for 50 ml. Brewmeister Armageddon (65%) Scottish beer made from crystal malt, oats, wheat and spring water.  The strength is achieved thanks to the addition of aged whisky. Price - from 5000 rubles. Koelschip Start the Future (60%) Dutch ale obtained by the “Icebock” method.  Despite the standard ingredients, the flavor turned out to be unusual - sweet-tart with soapy and peppery notes.  Created as an experiment, not flavor-oriented. Price - approximately $46 for 330 ml. Schorschbrau Schorschbock 57 (57%) German ale from the famous Schorschbrau brewery, which usually produces beers with a strength of 13-16%.It is distinguished by dark amber color, oily texture and burning taste with whiskey notes.  It is produced in limited batches, the price is $300 for 400 ml.Rock Bottom Campbell Beer PT's Punch (56%)A California ale with guava, orange and passion fruit.  Easier to drink than its European counterparts, with a pleasant bitterness and floral notes. Unlike other experimental varieties, the drink is available in online stores for pre-order. Strong in Lambic In our country, of course, you can not drink 50-degree beer. But you can treat yourself to a strong foamy drink in any beer restaurant. At Lambic we offer several with high strength. The result of a collaboration between BrewDog and Schorschbräu, who created the beer using the “Icebock” method (freezing and clearing of ice).Additional strength was provided by a 10-year-old whisky. It is listed in the Guinness Book of Records as the strongest in the world, and the high degree is achieved thanks to fermentation.  We will recommend excellent gastronomic accompaniments for all varieties so that you can get a real pleasure. We look forward to seeing you!

23 April 2025

There are many special options among Belgian brews, especially when it comes to beers with a history. But Bornem Double stands out even among such stars. At the recent California Microbrew Beer Festival, this Van Steenberge Abbey draft was recognized as the best in its category. What is its charm — we will tell you in this article. Main features Bornem Double is a lively beer with a full, rich, velvety flavor that harmoniously combines fruity notes and malt sweetness. The long aftertaste reveals nuances of spices and chocolate, as well as neat hop notes. Separately it is worth talking about the aroma. It is very beautiful, with notes of milk chocolate, brown sugar, vanilla and spices. The variety is good both inside and outside — in the glass it reveals a deep dark brown color with burgundy reflections. Bornem Double is usually served with meat dishes — steaks, grill, game, sausages. Despite the rather high strength of 8%, the beer is very drinkable, and you can hardly feel alcohol in it. It is also perfect for cold seasons, as it has a warming effect. Secrets of production The history of Bornem beer began in 1957 at the Beirens brewery in the town of Wommelgem. After the brewery closed in 1971, thanks largely to the abbots of the Bornem monastery, the recipe was taken over by the Van Steenberge brewery. The beer was originally sold under the St. Bernard brand and with the monk’s image on the label. However, to avoid similarity with the St. Bernardus Watou brand, the logo was changed: an image of a heron holding a fish appeared on the label. The choice of the symbol is not accidental: the heron is a typical inhabitant of the neighborhood of Bornem, which reflects both the charm of the local fauna and the traditional culture of the region. By the way, the word «heron» is often found in the names of local bars and brasseries. The main feature of this dub is the manufacturing technology. The beer is not pasteurized, and after primary fermentation in barrels it undergoes secondary fermentation in bottles, acquiring its unique taste. You can try Bornem Double in any Lambic brasserie. In our beer restaurants you will find a large selection of varieties from all over the world, including Trappists, as well as an excellent assortment of dishes and always cozy atmosphere. Come — we will find something to surprise you!

23 April 2025

Belgium deservedly holds the title of the beer capital of the world. Here, both production and consumption are treated with great care, which is why beer from this country is always delicious and of high quality. Of course, Germany, the Czech Republic and the USA can boast of good beer. But there is no such variety of original styles as in Belgium. Now we will prove it: we will introduce you to seven varieties of Belgian beer that every beer lover should try. The best of the best Tripel Karmeliet This is the beer that many people call the most favorite. Tripel Karmeliet is a strong tripel that is brewed from barley, wheat and oats. It has a perfectly balanced flavor, which is confirmed by its excellent rating on Untappd (4 stars based on 237 thousand evaluations). Pairs well with cheeses, especially brie — try it! Duvel An iconic Belgian beer with a powerful, dense, very rich flavor. Quite strong — 8.5%. The alcohol does not affect the drinkability, but rather gives sweetness, while Saaz and Styrian Golding hops in the composition give a fruity character. Pairs well with fish and roast potatoes. Pauwel Kwak One of the best-selling varieties not only in the homeland, but also abroad — largely due to the presentation. This amber beer is poured into unique glasses on a wooden base, which, like the drink itself, were invented by brewer Pauwel Kwak. But the flavor is also top-notch: soft, sweet and slightly bitter at the same time, with notes of toffee, spices and orange. Westmalle Tripel Possibly the world’s first tripel — legend has it that this strong beer was first given that name. It is a Trappist brewed at the Abbey of Our Lady of the Sacred Heart of Jesus. The rich flavor has notes of banana, pear, spice, and good hopiness. This is really fantastic! La Chouffe Blonde D’ardenne A world famous beer with a recognizable label. If someone near you asks for «gnome beer» this is it! It has a beautiful golden color and thick foam, as well as a really luxurious taste — sweet, fruity, with a mild spicy aftertaste. Rochefort 8 A dark Trappist beer with a rather high strength of 9.2%. It has a sweet, creamy flavor with nuances of apples, raisins, plums, orange zest and pepper. A multiple winner of beer championships, so it’s a must try. Orval A unique beer with an ever-changing flavor. This unusual property is provided by Brettanomyces yeast, thanks to which the drink continues to develop even after bottling. Young Orval is sweet and hoppy, with time the flavor becomes more complex and dry, and then a sour note appears. Orval never gets boring — proven! You can try unique Belgian beers at Lambic. In our beer restaurants there is a huge choice of drinks from all over the world, as well as an excellent assortment of dishes and always cozy atmosphere. Come — we will find something to surprise you!

23 April 2025

Despite the fact that beer can be both expensive and unique, it is not often served at high receptions. For some reason, it is tacitly considered to be a less refined beverage than, for example, wine or champagne. But Fourchette Blonde can give a head start even to collector’s labels — both in terms of taste and history of origin. In this article we will tell you what this variety is, what makes it so famous and why it should be served at least in Michelin restaurants. One such Fourchette Blonde is probably the most gastronomic beer in the world. And it’s all about the fact that the best chefs in Belgium took part in its creation. Especially for this performance Van Steenberge brewery gathered in 2017 in Ghent, at a specially organized event, 11 recognized masters of their craft. And a unique format began. The vast experience of the Van Steenberge brewers and the exquisite taste of the best chefs could not fail to bear fruit. Thus came Fourchette Blonde, a multi-grain golden strong ale with an incredibly rich, complex flavor. Most drinkers will perceive it as fruity and floral. Notes of apple, peach and tropical fruits are felt thanks to a unique yeast strain, and wheat malt gives the drink floral and honey nuances. But the real connoisseurs will feel in the flavor also shades of citrus, coriander, nutmeg. But everyone without exception, regardless of the experience of tasting, will appreciate the velvety taste, in which floral freshness and soft bitterness are perfectly balanced. To make Fourchette Blonde, in addition to the traditional water, barley malt, hops and yeast, interesting ingredients were used — wheat, rice and sugar. There seems to be no magic, but that’s just for the first sip. For special occasions Fourchette Blonde is definitely not a beer for every day. The producers themselves also recommend to drink it on special occasions, combining it with exquisite dishes. Fourchette Blonde was invented and realized exclusively for culinary impressions, and the drink gives them in full. Where to try Fourchette Blonde in Moscow, if there are no Michelin restaurants anymore? Come to Lambic beer restaurants! Our drink list includes the best beers from all over the world, including truly unique varieties. And thanks to our extensive menu we will offer a good gastronomic pairing for even the most refined drinks. We look forward to seeing you!

24 March 2025

What could be better on a cold winter evening than a spicy warming drink? And we’re not talking about traditional mulled wine or glögg. There is a great alternative among beer drinks as well — for example, A Winter Carol cider. Its name literally translates as «winter history», the manufacturer is domestic — support is always nice, and the taste — above all praise. But about everything in order. Taste the winter A Winter Carol is a luxurious spicy cider from the line of Specials from the Moscow craft brewery Rebel Apple. The drink was inspired by Charles Dickens’ stories, which are as mystical and magical as the cider itself. A Winter Carol is made from pure direct-pressed apple juice with the addition of orange zest, cinnamon, cloves and nutmeg. The result is a unique drink — bright, with a sweet, mild flavor, in which you can feel the nuances of orange zest, honey and spices for mulled wine. The aroma is rich, apple, with notes of citrus and spices. The producer recommends to consume the cider in its pure habitual form or, if you want to feel the real Christmas spirit, in a slightly heated one. It will be a good gastronomic pairing with pastries (for example, cinnamon buns or gingerbread) and various desserts. Everything you need for a cozy winter dinner! A few words about the manufacturer Rebel Apple is a unique Moscow cidery, the only full-cycle production facility in the capital, where drinks go from the first apple to the final packaging. The company’s creator and ideological inspirer is Alexander Ionov. He is also one of the pioneers of domestic cider-making. He created the first batches of his drinks in his Moscow apartment, where a separate room with air conditioning was allocated for production. Today Rebel Apple is one of the most popular cideries in the country. Apples for the production of drinks are brought here from the best Russian orchards. And all ciders are aged for up to 18 months in neutral containers, oak barrels or bottles. This approach to flavor and quality has already borne fruit: the brand has a lot of fans, and their number continues to grow. Looking for a place to try A Winter Carol cider or other Rebel Apple beverages? Come to any Lambic beer restaurant! Our menu features these and other unique beers from all over the world, as well as a large selection of delicious dishes and always cozy atmosphere. We are waiting for you!

24 March 2025

On January 24, beer lovers around the world celebrate an important holiday. It was on this day, back in 1935, that canned beer went on sale, and the date itself has forever become the official Birthday of the beer can. How it was created and what other interesting events took place in the fate of canned beer — we will tell you in this article. Back in the past The can beer from that very 1935 belonged to the American company Gottfried Krueger Brewing Company from the state of New Jersey, which decided to conduct an experiment and released a trial batch for consumers to evaluate the new container. 91% of customers liked the novelty, and then it was decided to start mass production of Krueger’s Finest and Cream Ale in a «metal» format. However, Gottfried Krueger Brewing Company was not a pioneer. Before it, in the twenties, Pabst and Anheuser-Busch had tried to market beer in metal cans, but their bold plans were thwarted by Prohibition. The design of the first metal cans bears little resemblance to what can be found on the shelves today. At first they were steel containers with a flat lid that had to be opened with a key. At the end of 1935, Schlitz revolutionized the beer can with a new format. It was called an «inverted funnel» or «spout», but in fact it resembled a bottle and was closed with a crown cork. For several years, the companies fought for market supremacy. Some modernized cans with a «spout», others — containers with a flat lid. However, then both had to put the matter on pause — during the war canned beer was no longer sold in the United States. Better than steel A new revolution in the world of canned beer took place in 1958. It was then that the Hawaii Brewing Company introduced Primo Beer in an aluminum can. For a while, manufacturers tried to combine one with the other, creating steel cans with aluminum lids, but in the end everyone finally switched to aluminum. But there were still problems with opening the container. They were only solved in 1963, when Schlitz introduced a can with a ring on the lid on a national level. The development appealed so much to ordinary Americans that by the end of the sixties the volume of canned beer sold exceeded that of bottled beer. Modern cans — aluminum, with a ring, which remains on the lid after opening — appeared on the market closer to the early eighties. And since then they haven’t changed much. It doesn’t matter whether it is canned or bottled, the main thing is that it is tasty! You can taste just such foam in any beer restaurant Lambic. Come — we have a huge menu of drinks from different countries of the world, a wide choice of dishes and always cozy atmosphere!

24 March 2025