Fruit beer: how it is brewed and why it is loved
Even those who do not often eat fruit in its natural form encounter it one way or another in other dishes. Fruit combines surprisingly with meat, complements sauces, becomes the highlight of salads — in a word, it's easy to list where they are not. And beer is not left aside — on the basis of fruits and berries are brewed many amazing varieties, affecting the taste and aroma even the most distinguished species. No, we are not talking about store-bought drinks with dubious content — real fruit beer is refined and noble, despite the deliberate sweetness of the fruit. What is its secret?
History of appearance
It is believed that the first fruit beer was brewed in ancient Egypt. But it was in Belgium that it began to be brewed on a regular basis. The appearance of the new taste was provoked by too abundant harvest — local brewers didn't know where to put the extra fruit, so they decided to add it to the beer as an experiment.
Today the fruits are mixed with many kinds of beer, but their taste is best revealed in tandem with wheat beer or ale. The finished drink is not particularly strong (from 3 to 6%), but it boasts a beautiful color — in line with the fruit that was added to it.
Popular Styles
Most often fruits and berries are mixed with lambic. This style of beer is brewed by spontaneous fermentation — the wort is left in open vats, where "wild" yeast — microorganisms that are in the air — is introduced. It is believed that the most suitable bacteria for lambic are found only in the valley of the river Senna, so this ale is considered a traditional Belgian invention. A variety of fruits are added to the finished lambic, which harmonize with the taste of the beer itself — sour and tart.
The most popular Belgian fruit beer in the lambic family is the cherry Kriek. Only Morello cherries (there may be other variations, but they are not the original beverage) grown in the vicinity of the capital, Brussels, are used to make it. The fruit and pips are added to the already fermented mixture before being filtered, and then the whole mixture is left to mature for six months until the beer has finally matured.
Cherries are also used to make rue. The only thing that makes it similar to Kriek is the berry in its composition, but in other respects the production process is fundamentally different: when making rue, cherry liqueur is added to the strong ale. The result is an original beer with a fruity taste and high strength, but at the same time it is very easy and pleasant to drink.
If you mix old and young lambic, you get Gueuze, another popular type of fruit beer. Gueuze on its own has an original, dry, sour taste, but when combined with fruit, it is even more memorable.
To taste this and other fruit-based beers, come to the beer restaurant. We'll find something to surprise you!
Lager Instead of Coffee: Can You Pair Beer with Breakfast and Light Meals?
Contents Can you drink beer in the morning and during the day Which salads pair well with beer Which breakfasts go well with beer It's commonly believed that beer is an evening drink, while breakfast or brunch usually comes with juice, coffee, or sparkling wine. In fact, pairing beer with morning and daytime dishes is a perfectly normal practice. The variety of styles makes it possible to find a match for almost any dish. And when chosen correctly, beer can work like an aperitif, awakening the appetite and gently aiding digestion. Can you drink beer in the morning and during the day Yes, and there are several reasons why. First, an ordinary lager or ale isn't any stronger than champagne, so even a glass of beer won't really get you drunk. Besides, hop bitterness in small doses stimulates gastric juice production, helping food digest better. The main thing is not to overdo the dose and not to pair the drink with greasy fast food. Which salads pair well with beer The main pairing principle is either contrast (something sour balancing something fatty) or harmony (malty sweetness softening salty and spicy flavors). Here are a few examples: — Salads with meat and poultry. Olivier salad with smoked duck pairs best with a light lager: its bready bitterness cleanses the palate. A salad with beef, pumpkin, and mustard dressing calls for a Belgian dubbel – its caramel sweetness will soften the spiciness.— Salads with fish and seafood. Niçoise salad with tuna and anchovies goes perfectly with a pilsner. A salad with shrimp, avocado, and feta cream is best served with a wheat beer (weissbier) – its soft banana and spicy notes will highlight the flavor.— Classic salads. Caesar salad pairs well with a wheat ale: banana and spicy notes will bring out the cheese and dressing. For Caesar salad with shrimp, a seasonal beer works well – its spicy acidity complements the seafood. Which breakfasts go well with beer An excellent beer pairing can be found for almost any popular breakfast dish: — Waffles. A potato waffle with salmon and poached egg pairs well with a sour ale. A waffle with chicken and mushrooms goes with a dry gose. Zucchini waffles with wasabi shrimp pair with a witbier.— Bruschetta. With beef and caramelized onion – pair with an amber lager. With chicken liver and arugula – pair with a milk stout.— Bacon and eggs. The best match is a light lager, which refreshes and cleanses the palate.— Sweet breakfasts. French toast with berries or oatmeal with raspberries pair wonderfully with a fruit lambic. Experiment – and you'll be amazed how many new nuances open up in familiar food. Or better yet, come for breakfast or a business lunch at Lambic: we'll recommend a beer that will win your heart, and tell you which dishes go best with it. See you soon!
17 June 2026
Beer and Cheese: A Pairing You Might Not Have Known About
Contents Why cheese and beer is a classic European pairing Which beer styles suit soft, semi-hard, and aged cheeses What to drink with blue cheese, goat cheese, and camembert Cheese and beer: ready-made set ideas for an evening at home and at Lambic restaurant Wine with cheese is a classic. But few people know that cheeses of various kinds can also be paired with beer. Beer doesn't overpower the flavor of cheese — it enhances it. Thanks to the wide variety of styles, you can find a match for everything from delicate mozzarella to pungent gorgonzola. Let's look at which cheese works best with beer and suggest a few interesting pairings. Why cheese and beer is a classic European pairing In Belgium, Germany, and the Netherlands, cheese boards have been served with beer for centuries. The reasons are simple: — carbon dioxide bubbles cleanse the palate of the cheese's richness;— hop bitterness helps balance it;— malty sweetness and fruity esters bring out even the most aged cheeses. Which beer styles suit soft, semi-hard, and aged cheeses Soft cheeses (brie, camembert, mozzarella, burrata) call for gentle styles: weissbier, witbier, bock. They add fruitiness without overwhelming the creaminess.Semi-hard cheeses (gouda, edam, tilsiter, cheddar) pair well with malty lagers, amber ales, and dubbels.Aged and hard cheeses (parmesan, gruyère, mature cheddar) go with IPA, tripel, barley wine, or imperial stout. What to drink with blue cheese, goat cheese, and camembert Blue cheeses (gorgonzola, roquefort, dorblu) pair perfectly with sour beer: fruit lambic or gose. A classic combination is roquefort with raspberry lambic.Goat cheese, with its tangy, earthy character, goes well with witbier, saison, or dry lager.Camembert and brie are best served with milk stout or porter: coffee-chocolate notes harmonize with the creaminess. Cheese and beer: ready-made set ideas for an evening at home and at Lambic restaurant Here are a few tried-and-tested combinations: Light aperitif set:— mozzarella or burrata with a Belgian witbier (such as Hoegaarden);— fresh goat cheese with a seasonal beer. Rich set:— aged gouda with an amber lager (märzen);— cheddar with a medium-bitterness IPA. Experimental set:— gorgonzola with lambic (cherry or raspberry);— camembert with milk stout. A versatile option for home: take four cheeses – brie, gruyère, roquefort, and fresh goat cheese – and serve them with witbier, tripel (such as Tripel Karmeliet), kriek, and gose. Try each pairing, and you'll be amazed how differently both the beer and the cheese reveal themselves. At Lambic, we'll offer you cheese appetizers to match any beer you choose. Come by – we'll find something to surprise you with!
17 June 2026