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Contents How to choose a delicious beer Seven signs of good beer Rules for drinking beer Beer is a low-alcohol beverage made from hops, barley malt, and yeast through fermentation. But not everything on store shelves and in bars can be called truly good beer. How can you choose a tasty beer How can you choose a tasty beer if you don't know anything about it?  Here are ten simple rules to help you find a truly good drink. 1. Label To avoid buying a poor-quality product, you need to check the label for authenticity. On a quality beer, it should be affixed evenly, without wrinkles, bubbles, or damage.  All information, including ingredients and shelf life, should be easy to read. And with the help of special apps, you can check the authenticity of the excise stamp to ensure the legality of the product.  2. Shelf life The shorter the shelf life, the better the quality of the beer. Stabilizers are added to the drink for long-term storage, which makes it harder on the body. For example, live unfiltered beer can only be stored for 2-3 days, and it is best to try it in breweries. Pasteurized “live” beer from the store can be stored for several weeks. Never drink beer that has expired — it can cause poisoning. 3. Strength and density The numbers 10%, 12%, or 14% on the bottle most often refer to the density of the beer, not its strength. Here is an approximate conversion to familiar degrees: — 10% density — about 4% alcohol; — 12% — about 5%; — 14% — about 6%; — 18% — about 8%. Nowadays, many manufacturers directly indicate the alcohol content. The norm is from 3% to 14%. Good beer has an alcohol-to-density ratio of about 1 to 2.5. If the balance is disturbed, alcohol may have been added to the drink. 4. Storage conditions Beer in kegs in bars or stores must be stored in a cool place. This is especially important to monitor in the summer. Heat and sunlight cause beer to spoil quickly and may cause it to ferment. Therefore, both in restaurants and supermarkets, it is worth asking where the drink was stored. It is best not to take warm bottles from the shelves.  5. Cleanliness matters Beer keg tubes should be cleaned daily or at least several times a week. If this is not done, yeast residues will spoil the taste of the drink and give it an unpleasant sourness. This means that it is better to go to trusted establishments, as the risk of encountering a poor-quality product is lower.  6. Serving tricks Before pouring beer, there is no need to wipe the glass dry. It is enough to rinse it with cold water to wash off dust and cool it down. Water droplets on the sides of the glass will help the beer reveal its taste and aroma better. 7. Counting circles After drinking a good beer, foam marks — “rings” — remain on the sides of the glass. Their number often corresponds to the number of sips. If there are no marks, the beer may be diluted. You should also be wary if the foam is too large and takes up half the glass — unscrupulous bartenders save on the drink this way. 8. Better to pour it into another container Beer can be sold in glass bottles, tin cans, or plastic containers. It is best to drink it after pouring it into a glass or mug. If you drink it straight from the bottle or can, the drink gets shaken up and quickly oxidizes, which spoils its taste. 9. What is the price? Cheap beer almost always means poor quality. Of course, a high price does not always guarantee excellent taste (part of the price may be advertising costs), but a low price is a sure sign of a bad product.  10. Choose according to taste And the last rule is that to choose a beer that you will definitely like, it is important to focus on your own taste. The main types are: porter — dark and strong; ale — thick and aromatic; lager — classic light; lambic — Belgian beer with fruity notes. Seven signs of good beer The quality of beer can be determined by several characteristics: — Good beer should not be cloudy (this also applies to unfiltered beer). Cloudiness indicates impurities or a violation of the brewing process. — There should be a slight bitterness of hops in the taste, but it should not be unpleasant. — There should be no pronounced smell of honey or acidity — this is a sign of a defect. — The taste should be dense and rich, not watery. — The foam should be dense and persistent, lasting several minutes. With light beer, the foam leaves rings as the glass is emptied. — Dark beer usually has less foam (up to 5 cm), but the bubbles last longer. — A distinct sourness and sharp bubbles indicate that the beer has fermented or contains artificial additives. Rules for consumption Have you selected a quality beer? Here is how to serve and drink it properly: — Do not mix different types of beer in one glass. It is better to finish one and pour a fresh one into a clean glass. — Choose glasses made of glass, ceramic, or porcelain. Plastic and metal are not suitable. — The optimal serving temperature is up to 8 °C. Cool beer in the refrigerator, but not in the freezer — a sharp temperature change will spoil the taste. — Pour beer correctly: hold the bottle or can 2-3 centimeters from the rim of the glass, which should be held at an angle. Pour to the middle of the glass (there is often a special mark there) to allow the foam to form and settle. — The ideal way to taste beer is in three sips: the first large (about half), the second half of what remains, and the third to finish off the rest. And don't mix beer with other alcohol. — Never add fresh beer to yesterday's leftovers. It's better to pour out any unfinished drink. Now you know how to distinguish quality beer and serve it correctly. And if you don't want to do everything yourself, come to Lambic beer restaurants! We will advise you on beer, recommend excellent snacks to go with it, and delight you with a cozy atmosphere. See you soon!

30 September 2025

Contents Lambic: born in Belgium IPA: a hoppy classic Lager: not just light Dark ale: rich and deep flavor Gose and Sours: for those who enjoy a sour taste September and October are peak months for beer lovers. With Oktoberfest and other festivals in full swing, it’s the perfect time to explore seasonal styles and discover brews that pair beautifully with crisp air and hearty food. Here’s your guide to fall-friendly beer styles and their ideal pairings. Lambic: born in Belgium Spontaneously fermented and deeply traditional, lambic offers a sour, earthy profile with notes of leather, forest, and aged cheese. Fruit lambics add berries or juices, faro includes caramelized sugar, and geuze blends vintages for wine-like complexity. Pairing: Classic lambic with cheese and seafood; fruit lambics with red meat or veal salad. IPA: a hoppy classic Bold and bitter, IPA was born out of necessity — extra hops preserved it during long voyages to India. Today, it’s a favorite for its aromatic punch and assertive bitterness. Pairing: Spicy dishes, grilled meats, kebabs, and fruit-based plates — the bitterness amplifies flavor. Lager: not just light Clean and crisp, lagers are brewed at low temperatures. While pilsners are light and hoppy, dark lagers offer caramel depth. Barrel-aged lagers are gaining popularity for their woody richness. Pairing: Spicy cuisine, pizza, burgers, and Asian or Mexican dishes — lagers balance heat and fat. Dark ale: rich and deep flavor Top-fermented and roasted, dark ales deliver flavors of nuts, chocolate, caramel, and smoke. Barrel aging adds layers of vanilla, oak, and spirits. Barleywine stands out with 10–13% ABV and aging potential. Pairing: Smoked meats, aged cheeses, and chocolate or coffee-based desserts. Serve slightly chilled (12–14°C) and sip slowly. Gose and Sours: for those who enjoy a sour taste Gose is salty and citrusy, thanks to coriander and salt. Sours — especially smoothie sours — are thick, fruity, and vibrant. Rapid fermentation with lactobacillus speeds up production. Pairing: Gose with salty snacks or sweet desserts; smoothie sours as standalone dessert drinks or digestifs. Celebrate autumn at Lambic beer restaurants. We offer the best brews from around the world, delicious food, and a cozy atmosphere. See you soon!

30 September 2025

Contents Belgian waffles Flemish beef Mussels in sauce Mitrayet French fries Belgian cuisine is often unfairly overshadowed by its famous neighbors — France and Italy. But this small country offers a culinary heritage that blends French sophistication with German heartiness. Belgians treat food with reverence, turning every meal into a celebration. They value high-quality local ingredients, generous portions, and bold experimentation. Let’s take a flavorful tour through Belgium’s most iconic dishes. Belgian waffles Brussels waffles: Light, airy, rectangular, and yeast-based. Their porous texture makes them perfect for both sweet and savory toppings. Liège waffles: Dense, oval, with caramelized pearl sugar crystals that create a crispy crust. Legend credits their invention to an 18th-century chef in Liège seeking deeper flavor. Flemish beef A hearty stew from Flanders, slow-cooked with dark Belgian beer like Bourgogne des Flandres. The beer adds sweet, spicy, and slightly fruity notes. Onions, thyme, bay leaf, and mustard-smeared bread enrich the sauce. After hours of simmering, the meat becomes tender and the sauce thick, malty, and complex. Traditionally served with mashed potatoes or crispy fries. Mussels in sauce Moules-frites is a national pride. Classic preparation — Moules marinières — includes shallots, celery, white wine, pepper, and parsley. Variations abound: with beer, cream, garlic, or tomato. The sauce is savored to the last drop, often with bread or fries. Pair with white wine or light beer. Mitrayet This street-food sandwich — named after a “machine gun belt” — is a student favorite. A baguette stuffed with a meat filling (cutlet, sausage, burger, or fish sticks) and hot fries, drenched in sauces of your choice. Invented in mid-20th-century snack bars, it’s a symbol of Belgian indulgence and practicality. French fries Despite the name, fries are a Belgian invention. When winter froze the Meuse River, villagers fried potatoes instead of fish. The name “French” may stem from American soldiers in French-speaking Wallonia or the verb “to french” (to cut into strips). Dense, starchy varieties for crispness and softness Technique: Double frying — first at 160°C, then at 190°C Tradition: Originally fried in beef fat for rich flavor Some dishes, like the mitrayet, are best experienced in Belgium itself. But you can enjoy authentic Belgian waffles and tender Flemish beef right in Moscow. Visit Brasserie Lambic — we offer a rich menu, a wide selection of great beer, and a cozy atmosphere. We’ll make your visit delicious!

30 September 2025

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

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

Contents Tripel Karmeliet Duvel Pauwel Kwak Westmalle Tripel La Chouffe Blonde D’Ardenne Rochefort 8 Orval Belgium deservedly holds the title of the beer capital of the world. With deep respect for both brewing and drinking traditions, Belgian beer consistently delivers quality and flavor. While Germany, the Czech Republic, and the USA also offer excellent brews, Belgium stands out for its diversity of original styles. Here are seven must-try Belgian beers for every true enthusiast. Tripel Karmeliet A strong tripel brewed from barley, wheat, and oats. Known for its perfectly balanced flavor and high Untappd rating (4 stars from over 237,000 reviews). Pairs beautifully with soft cheeses like brie. Duvel Iconic and bold, with 8.5% ABV. Despite its strength, it remains smooth and drinkable. Saaz and Styrian Golding hops lend a fruity character. Ideal with fish and roasted potatoes. Pauwel Kwak Famous for its unique glassware — a bulb-shaped glass on a wooden stand. The amber beer itself is soft, slightly bitter, and sweet, with notes of toffee, spice, and orange. Westmalle Tripel Possibly the world’s first tripel. Brewed by Trappist monks at the Abbey of Our Lady of the Sacred Heart of Jesus. Flavor notes include banana, pear, spice, and a pleasant hop bitterness. La Chouffe Blonde D’Ardenne Known as “gnome beer” thanks to its whimsical label. Golden in color with thick foam, it offers a sweet, fruity taste and a mild spicy finish. Rochefort 8 A dark Trappist beer with 9.2% ABV. Creamy and sweet, with hints of apple, raisin, plum, orange zest, and pepper. A frequent winner at beer competitions. Orval Unique for its evolving flavor, thanks to Brettanomyces yeast. Young Orval is sweet and hoppy; over time, it becomes dry and complex, with a touch of sourness. Never boring — guaranteed! You can try these and other exceptional Belgian beers at Lambic beer restaurants. With a wide selection of global brews, delicious food, and a cozy atmosphere, we’re ready to surprise you!

23 April 2025

Contents Restopubs instead of beer halls Still Craft The world changes every day — and so do people’s tastes. Twenty years ago, beer restaurants in Russia were rare, and store shelves offered only a handful of labels. Today, the landscape is completely different: diversity reigns, and consumers are becoming increasingly discerning. Does this mean new beer trends are on the horizon? Let’s explore. Restopubs instead of beer halls Many venues that once served only beer and snacks are evolving. With growing interest in gastronomy, food is becoming a cultural centerpiece. Modern restaurants are adapting — where once you could order just toast and wings, now you’ll find full chef-designed menus. Beer culture is shifting too. More establishments are offering gastronomic pairings — curated combinations of beer styles and dishes that complement each other perfectly. It’s not just about drinking anymore — it’s about tasting. Still Craft Gradual growth: Experts don’t expect a beer revolution in Russia, but craft beer consumption is steadily rising. Current share: Craft accounts for about 2% of the market in Russia — far behind the U.S., but growing. IPA momentum: Fruity IPAs (like mango or melon) are trending in the U.S. and may soon gain popularity in Russia. Sour ales cooling off: Once hyped, sour ales are now more of a novelty. Consumers tend to return to classic styles for regular drinking. Want to taste what’s trending — and what’s timeless? Visit Lambic beer restaurants. Our menu features the best beers from around the world, thoughtful pairings, and a cozy

24 March 2025

Contents Germany Belgium Czech Republic Sweden Japan Italy Any Russian knows that vodka should be drunk cold and paired with snacks like kippers, pickled mushrooms, or sauerkraut. Beer has its own rituals too — and each country has its own traditions. Here are some of the most fascinating ones to try out on your travels. Germany In one of the world’s most beer-loving nations, ordering a pint doesn’t require words — just eye contact and a finger gesture. This is especially common at festivals like Oktoberfest. Germany also gave us lidded beer steins in the 14th century to protect against the plague, and until the 1980s, the Reinheitsgebot purity law mandated beer contain only water, malt, hops, and yeast. Belgium Belgians rarely snack with beer — they drink it with meals. But drinking straight from the bottle is frowned upon. Each beer style has its own glass, designed to enhance flavor and aroma. Until the 1980s, low-alcohol beer (up to 2.5%) was even served in schools instead of soda. Czech Republic Beer etiquette here is serious business. A man must enter the beer hall first, only the first glass is used for toasting, and pouring beer between containers is taboo. Want to stop drinking? Place a bierdekel (beer coaster) on your glass — otherwise, the waiter will keep refilling it. Sweden In Sweden, beer is sometimes prescribed as a mild antidepressant. When making toasts, tradition dictates you must look your companions in the eye while clinking glasses — a gesture of sincerity and respect. Japan Rituals are revered in Japan, and beer is no exception. In a group setting, one person is appointed to pour for everyone. And for cooling, Japan uses a unique method: frozen beer foam dispensed from a special machine is added to glasses. Italy Italy has its own “beer pilgrimage” — venues with wall holes where you can grab a pint and go. Locals recommend visiting these spots at least four times a day, or at least before dinner to build up an appetite. Curious how beer is enjoyed in Russia? Visit Lambic beer restaurants! We’ll show you, recommend the best varieties, and make sure you leave with great memories and bright emotions!

24 March 2025

Contents Back in the past Better than steel On January 24, beer lovers around the world celebrate a curious milestone — the official Birthday of the beer can. It was on this day in 1935 that canned beer first went on sale, changing the way we package and enjoy beer forever. Let’s take a look at how it all began and the key moments that shaped the fate of canned beer. Back in the past The first canned beer was released by Gottfried Krueger Brewing Company in New Jersey. Their trial batch was a hit — 91% of customers approved — leading to mass production of Krueger’s Finest and Cream Ale in metal containers. But Krueger wasn’t the first to dream of canned beer. In the 1920s, Pabst and Anheuser-Busch had similar plans, but Prohibition halted their efforts. Early cans were steel with flat lids, opened using a key. Later in 1935, Schlitz introduced a new format — the “inverted funnel” or “spout” — resembling a bottle sealed with a crown cork. For years, breweries competed to perfect the design, until World War II paused canned beer sales in the U.S. Better than steel The next revolution came in 1958, when Hawaii Brewing Company launched Primo Beer in aluminum cans. Hybrid designs followed briefly, but aluminum soon became the standard. Opening mechanisms remained a challenge until 1963, when Schlitz introduced the pull-tab ring. It was so popular that by the late 1960s, canned beer outsold bottled beer in the U.S. Modern cans — aluminum with a stay-on tab — appeared in the early 1980s and have remained largely unchanged since. Whether canned or bottled, the most important thing is flavor! You can enjoy great beer from around the world at any Lambic beer restaurant. Our menu features a wide selection of drinks, delicious food, and a cozy atmosphere. Come visit — we’ll help you find your new favorite!

24 March 2025