Trappist beer: a legend to be tasted
Every style of Belgian beer has its own twist, but there is a trend worth talking about separately. And it's not even the fact that it was invented by monks - other beers can also boast such a biography - it is the only beverage whose production is still controlled by ancient abbeys. Meet Trappist beer!
History of Creation
The Trappists were descended from disillusioned Cistercians: in 1098 the monks of the Benedictine abbey at Molem, dissatisfied with the order in the community, founded their own monastery. At first, everything went smoothly - the charter based on the precepts of St. Benedict was observed, the monks worked hard and maintained strict ascesis. But over time, discipline in the monasteries began to lag, and the situation might have become critical had it not been for the Abbey of La Trampe, which introduced a series of serious reforms. Thus came the Order of Cistercians of strict observance, whose members were called Trappists.
The Trappist monks did not start brewing beer by chance - the quality of water in those days left much to be desired, so the weak alcohol, purified from harmful bacteria during fermentation, was used as the main beverage. Trappists were famous for their hospitality and mercy. The production grew, the technology of brewing beer improved and finally the monks found their unique recipe. They used special yeasts to make the drink and left it to ferment in bottles. Some abbeys additionally added sugar to increase the strength of the beverage.
But Belgian monk beer only really took off at the beginning of the twentieth century, when the sale of hard liquor was prohibited in drinking establishments. In order to maintain their brand, bar owners began to buy beers that could replace liqueurs. The strength of Trappist beer was unmatched, and the drink immediately gained wide popularity.
Eventually it played a cruel joke on the monks - the brand got a lot of imitators. But in the end, justice prevailed - the court, to which the Trappists appealed, ruled in their favor.
Unique taste
Today only 13 certified breweries make "monastic" beer. All of them are attached to abbeys, and the producers are obliged to fulfill a number of conditions, for example, to send part of the profits to the monastery and charity.
The distinctive features of the Belgian monastic beer are a special thick taste, buttery-fruity aroma and high strength, which can be felt even physically after just a few sips. It is also of a consistently high quality, which is still guaranteed today by the strict control of production.
To taste a real Trappist beer, it is important to choose the right beer restaurant where you know firsthand what tradition is all about. The Lambic Brasserie chain is just such a place: we offer the best Belgian beer and know how to serve it properly. Come on!
Japanese beer Hitachino Nest Yuzu Lager
It is tacitly believed that the best beer is brewed in Europe — Belgium, Germany and the Czech Republic. However, there are other countries which produce high-quality foam, it is just that it is not so popular in Russia. For example, Japan. Connoisseurs will confirm: it is almost impossible to find tasteless beer in the land of the rising sun. On the shelves of Japanese stores there are both classic varieties and unusual labels. A bright representative of the latter is Hitachino Nest Yuzu Lager. Let’s find out what exactly it is good for. Freshness and harmony The original Hitachino Nest Yuzu Lager is brewed on the basis of Hitachino Nest Lager light lager, but with a secret ingredient. Yuzu juice, or Japanese citron, is added to the drink. Thanks to this fruit, the taste and aroma of the beer acquires characteristic citrus notes, refreshing sourness and piquant bitterness. In addition to yuzu itself, the flavor of Hitachino Nest Yuzu Lager has notes of tangerine, grapefruit, malt and hops. And in addition to the citrus sourness, the full-bodied flavor also shows light malt notes. Hitachino Nest Yuzu Lager is so refreshing and drinkable that it is often consumed without gastronomic accompaniment, as an aperitif. It is the perfect drink for hot weather or to quench thirst. This beer can also be served with light appetizers, salads and seafood. A bit of history If you want to delve more into Japanese beer culture, it’s also worth learning more about the maker of Hitachino Nest Yuzu Lager. This is a Kiuchi company founded by Kiuchi Nihei in the city of Naka in 1823. Initially, the company only produced sake, and later switched to other alcohols such as wine, liqueurs, and beer. In 1996, Kiuchi put beer production on stream by opening its own mini-brewery, Hitachino Nest. Hitachino is the old name of the province, which in ancient times was known for its fertile soils and abundant crops of grains from which excellent beer was brewed. Kiuchi products have repeatedly received prestigious awards at beer competitions and festivals, not only in Japan, but also abroad. The beer is appreciated for its excellent taste and quality, and the company itself is appreciated for its loyalty to tradition: since its foundation, for almost two centuries, it has been owned by the same family. Looking for a place to try Japanese beer in Moscow? Come to any Lambic beer restaurant. We have many interesting varieties that will pleasantly surprise you!
24 March 2025
Summer lambics: refresh yourself with a fruity beer from Belgium
When the thermometer is high, nothing is as refreshing as a cold beer. Especially if it’s lambics — a traditional Belgian sour beer with natural juice, which not only gives a pleasant coolness, but also pleases with deep flavor. Why fruit beer saves you in the heat Light sourness, sparkling «character» and juicy fruit notes make lambics an ideal drink for summer. Unlike heavy ales or bitter IPAs, fruit beers are easy to drink, almost like lemonade, but with a distinctive beer depth. It stimulates the appetite, quenches thirst and gives a feeling of freshness thanks to the natural juices in the composition — cherry, raspberry, peach or other fruits and berries. What to choose The best option for hot weather — sour lambics, which do not leave an unpleasant feeling of lusciousness, like a sweeter beer or soda. For example, the classic cherry Kriek MAX. The bright flavor of ripe berries and pleasant sourness make it perfect for a hot day. «Kriek» is not too sweet, with a slight tartness and a long aftertaste. If you like softer, sweeter options, Lindemans Pecheresse is your choice. This peach lambic has a honeyed and fruity bouquet, a light sparkle and velvety texture, and a slight acidity and refreshing note in the finish. A variant for cider lovers, but it’s still a lambic — Lindemans Apple. The drink has a bright rich taste, which perfectly balances the sweetness of red and sourness of green apples, pleasant aroma and refreshing aftertaste. Perfect for a hot day! How to drink lambics in the heat For a beer to be truly refreshing, proper serving is important. Lambics should be: — Cool down to 6-8°C — this will reveal all the nuances of flavor, but will not lose the freshness.— Serve in tall glasses — the flavor will «play». If desired, you can add ice to the drink, but do not get carried away — there is a chance to «dilute» the deep flavor of Lambic. And it is better to just have to go to Lambic! In our beer restaurants — a large selection of varieties from Belgium and other countries of the world. Proper serving of drinks, delicious food, cozy atmosphere and excellent service are guaranteed!
21 June 2025