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Contents Back to the past The benefits of mussels How to cook mussels correctly A plate of mussels in sauce, French fries, a glass of wine—a typical meal somewhere on the Atlantic coast of France. In our country, mussels are more of a delicacy, although, unlike oysters, they are not too expensive. But they are very tasty, so you can find them on the menu of almost any restaurant. How did mussels come to conquer the world? And how should they be prepared and eaten? Find all the answers in this article! Back to the past Perhaps dinosaurs were the first to try shellfish. This is because bivalves appeared as early as the Mesozoic era. It is impossible to verify this, but millions of years later, primitive humans definitely tasted seafood—164,000-year-old oyster shells were found in caves. And where there are oysters, there are most likely mussels. The deliberate cultivation and consumption of mussels began much later. The French believe that the first farms were established in Normandy as early as the 8th century. The Irish, on the other hand, believe that their sailors began cultivating mussels on oak poles in the sea in the 13th century. Fishermen from Japan used large stones for this purpose. Modern mussel farms are located all over the world. The process resembles working in a field: small mollusks are attached to a rope using a biodegradable net. The ropes are suspended on floating rafts. After a few weeks, the net dissolves, and the mussels continue to grow, feeding on natural plankton from the water. In just 9–12 months, they reach the desired size. They are then harvested, cleaned, frozen, and sent to stores. The benefits of mussels Just 100 grams of mussels contain more iron than a steak. They contain selenium for immunity, zinc for men's health, phosphorus, potassium, and iodine. Mussels are rich in B vitamins, especially B12, which strengthens the nervous system and improves blood formation. At the same time, they are low in calories—only 77 per 100 grams—and high in protein and beneficial omega-3 fatty acids. A serving of mussels covers half of the daily requirement of omega-3, without the extra calories. How to cook mussels correctly Mussels are versatile: they can be steamed, stewed with vegetables, fried with garlic, or added to pasta. They go well with cheese, lemon, tomatoes, and herbs. It is important to remember that the shells themselves contain a lot of juice, so you should not add too much liquid when cooking. Mussels take only 5–6 minutes to cook. If you overcook them, they can become tough. Open shells are a sign that they are ready, and it is better not to eat closed ones. 10 more useful facts about mussels that every seafood lover should know: — Fresh mussels need to be cleaned both inside and out. To do this, soak them in cool salt water for an hour. Spoiler alert: a lot of dirt will come out of them, which could end up on your plate. But you can't leave them like this for too long — they will die in stagnant water. — Most frozen mussels (both in and out of their shells) are already cooked before freezing. For a salad, simply thaw them; for a hot dish, just warm them up a little. If you overcook them, they will become “rubbery.” — Before cooking, discard any mussels with open shells — they are already dead. After cooking, discard any that have not opened. But don't do this right away — first try cooking them for another minute. Perhaps they are just being stubborn. — Never pour hot water over frozen mussels. To keep them tasty and tender, simply transfer them from the freezer to the refrigerator 12 hours before cooking. — When cooking fresh mussels, do not add water — they will release their own juice. You can add a little white wine for flavor. There is no need to salt them either — they are already salty from the sea water. — Frozen mussels are an inexpensive way to make fish soup rich and tasty. They go best with tomatoes. Add them at the very end, after removing the soup from the heat. — To remove the meat from the shell, use the empty shell from another mussel as tongs. And to avoid losing the delicious juice, serve the mussels with bread to dip in the sauce. — Mussels live in different types of water. The less salty the water, the smaller the mussels. For example, White Sea mussels are small and tender, while New Zealand mussels are very large and dense. — Mussels have fibers that look like seaweed sticking out of them. These are not edible, but special threads (“beards”) that the mussel uses to cling to rocks. Before cooking, simply pull them off sharply to remove them. — Almost any recipe for fresh mussels will work for frozen ones. First, prepare the sauce completely, and add the mussels at the very end: without shells — for 1–2 minutes, in shells — for 2–3 minutes. You can try properly prepared mussels at the Lambic restaurant chain. Our menu features live mussels in Roquefort sauce, tom yum, truffle, and white wine sauce. We also offer a wide selection of other dishes, an extensive beer list, and a consistently welcoming atmosphere. We look forward to seeing you!

01 November 2025

Contents The history of European cuisine Types of European cuisine The most popular dishes of European cuisine Italian pizza, Belgian waffles, German strudel, French frog legs... All these dishes, so different, are united by a common concept—European cuisine. It is truly multifaceted, as it incorporates the culinary traditions of all European countries, from Ireland to Turkey. What unites the cuisines of different nations? And what is the basis of famous European recipes? Find the answers in this article! The history of European cuisine The development of European cuisine began in the Middle Ages. The perfection that many recipes have achieved is largely due to the skill of the chefs who served at the courts of kings and noblemen. The cuisine of ordinary people has always been simpler and more modest, and this has also left its mark. For example, the poor often could not afford to eat meat, which led to the emergence of a huge number of dishes made from mushrooms, berries, wild fruits, and herbs. The tastes of Europeans have transformed from era to era under the influence of historical events and the fusion of cultures. However, it is European cuisine that is often referred to as classic because it is based on meticulous selection of ingredients and high standards for their quality and freshness. Types of European cuisine European cuisine can be divided into several categories: — Northern European (Britain, Scandinavia, the Baltic States) — based on fish and seafood dishes. The mild climate of the Baltic States has added the gifts of nature to it: vegetables, berries, grains, and mushrooms.— Central European (Germany, Austria, Hungary, Czech Republic, Poland) — meat dishes, hearty vegetable side dishes, sweet pastries, and beer.— Southern European or Mediterranean (Italy, Spain, Greece, Portugal) — an abundance of fish and meat, high-quality dairy products, fresh vegetables and herbs, and a cult of olive oil and wine.— Western European (France, Belgium, Holland) – famous for its cheeses and dairy products. French cuisine stands out in particular, combining provincial simplicity with aristocratic sophistication. The most popular dishes of European cuisine Let's take a look at five iconic dishes that vividly illustrate the diversity of European cuisine. Belgian waffles If there is a dessert that can win anyone's heart, it is Belgian waffles. They are the pride of Western European, specifically Belgian, culinary tradition. There are two main types: Brussels waffles, which are light, airy, and rectangular, and Liège waffles, which are denser, oval-shaped, and contain caramelized sugar crystals inside. Brussels waffles are served with savory fillings, from meat to fish, as well as with whipped cream, chocolate, fruit, and ice cream. Liège waffles are good on their own and can be eaten on the go as a filling and sweet snack. The secret to their unique texture lies in the special way the dough is prepared, often using yeast and a large amount of butter. Fish and chips This dish is a true symbol of Great Britain and a vivid representative of Northern European cuisine. It consists of golden slices of deep-fried fish (most often cod or haddock) in crispy batter, served with French fries. The history of the dish began in the working-class areas of London in the 19th century. It was a hearty and inexpensive meal, simple and without frills. Traditionally, fish and chips were wrapped in paper and sprinkled with coarse salt and malt vinegar. Salade Niçoise This salad comes to us from sunny Provence and is the benchmark of Mediterranean cuisine. Its basis is freshness and color: ripe tomatoes, boiled eggs, crisp green beans, anchovies, olives, and lettuce leaves. A classic Niçoise salad always includes tuna (fresh or canned). The main feature of the salad is the dressing made from olive oil, lemon juice, garlic, and Provençal herbs. Live mussels in sauce (Moules Marinières) This dish epitomizes the cuisine of the Western European coast. The word “live” means that the mussels are cooked immediately after being caught. The classic method of preparation is Moules Marinières: mussels are stewed in a large pot with white wine, shallots, celery, and aromatic herbs (parsley, thyme). The result is a fragrant broth, which is also eaten. Flemish beef This dish is the jewel of Belgian and, to some extent, French cuisine in the Flanders region. It is a hearty and aromatic beef stew that is simmered for a long time until it is incredibly tender. The main feature and secret of its taste is the use of dark beer instead of wine or broth. Onions, herbs, and often mustard are also added to the stewed meat. Tiramisu One of the most famous desserts, invented in northeastern Italy, in the Veneto region. Classic tiramisu is a layered dessert where light and airy cream made from mascarpone cheese, eggs, and sugar is alternated with savoiardi biscuits soaked in strong black coffee. The finishing touch is cocoa powder, which adds a slight bitterness. Contrary to popular belief, the authentic recipe does not use alcohol, although some variations may include a little Marsala or liqueur. Tiramisu is not baked but refrigerated, which allows it to “mature” and achieve the perfect delicate consistency. You can try delicious European cuisine at the Lambic restaurant chain. Our menu has everything from first courses and hot dishes to exquisite desserts. We also offer an extensive beer list and an excellent selection of wines. Come and visit us—it's cozy here!

01 November 2025

Contents Active recreation Intellectual entertainment Birthday quest Birthday with adrenaline Art for the holidays Birthday on a boat Restaurant for a birthday A birthday is the most important holiday of the year, and you want to celebrate it in a way that is fun, comfortable, and memorable. There are many locations in Moscow where you can organize just such an event. Here is a selection of interesting places where you can celebrate the birthday of your dreams! Active recreation A bowling club is the perfect option if you want to spend your holiday actively and recharge with vivid emotions. Bowling brings people together: both those who come to compete and those who just want to cheer will be happy. A healthy spirit of competition, the joy of a strike, and shared jokes about misses create a relaxed and fun atmosphere. Bowling is also a versatile game: you can come with a group of close friends or a large, noisy crowd. Modern clubs offer lanes that can be combined so that all guests can play together. Almost all bowling clubs are full-fledged entertainment complexes. There is no need to worry about food and drinks—there is almost always a bar or restaurant with a full menu on site. You can reserve a table to have a snack and socialize after the game or between games. Important: be sure to book the lanes in advance, especially if the holiday falls on a weekend. Check if you can reserve a separate area with a table for a banquet. Intellectual entertainment If your company prefers intellectual entertainment to noisy parties, then a quiz is the perfect solution. You will feel like one team, and the joy of joint victory will be remembered for a long time. Don't think that quizzes are only for erudite people. Questions usually cover a wide range of topics, from cinema and science to music and film. Everyone on the team has a chance to prove themselves. Most pubs and anti-cafes hold quizzes regularly. You can join a public event or order a private quiz exclusively for your company. The second option is preferable for a birthday, as the questions can be adapted to the birthday boy or girl. Birthday quest If you want your birthday to be a real adventure, book an escape room for the party. It's a complete immersion into another world for a few hours, as well as a test of teamwork and vivid emotions after victory. You need to approach the choice of quest responsibly. Consider the age of the guests and their preferences. There are non-mystical “escape rooms” and scary horror quests. After completing the quest, you will most likely need a place to discuss the game and continue the party — many escape rooms have cozy lounge areas for this purpose. Birthday with adrenaline For those who love speed and thrills, a birthday at a go-kart track is an excellent choice. It is not risky—modern go-kart centers pay great attention to safety. All guests undergo mandatory training and receive protective equipment. The cars are reliable and easy to control. It is important to note that guests should not have any health restrictions. It is also important to have a change of shoes with flat soles. After active racing, guests are sure to be hungry, so it is worth choosing a karting center with its own café or arranging catering. Art for the holidays For those who appreciate beauty, a trip to the theater is an excellent option. The key point is the ability to reserve a table before or after the performance. This will allow you to combine a cultural program and a festive dinner in one space. It is important to remember that it is better to buy tickets for the performance and reserve a table several weeks or even months in advance, especially if it is a popular production. Birthday on a boat If you are looking for a place to celebrate an anniversary or other important event, you can do so on a boat that cruises along the Moscow River. Beautiful views, privacy, and a variety of entertainment options—from dancing to games—will help you create a truly memorable celebration. Keep in mind that this is one of the most expensive options, which also requires careful planning. You need to book the boat in advance. Carefully study the service packages on offer: the duration of the trip, the menu, the availability of heating or air conditioning, the possibility of inviting musicians, and so on. Restaurant for a birthday If you are a fan of the classics, that's fine too: just choose a good restaurant where you can have fun celebrating your birthday! In Moscow, the best place for your celebration is the Lambic restaurant. It seems to have everything your guests will love: a cozy atmosphere, excellent service, a large selection of dishes and drinks, including what is arguably the best beer list in the capital. We offer special conditions for birthday boys and girls: a 15% discount on the entire menu on your birthday and for 6 days after. To receive the discount, you need to present your LambicClub card (it's very easy to get one) and your passport. We are happy to welcome you any day, but if you are planning to celebrate a birthday with a large group, it is best to book a table in advance on our website. It's quick and easy, and we will be ready to create an unforgettable celebration for you. See you at Lambic!

01 November 2025

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