Elle: the complete history of the most famous style
Even those who do not know about beer have probably heard about ale at least once. And many are sure that they are synonymous. In fact, they are not: ale, like lager, like lambic, is just one style. So why is it more popular than all the others?
Back to the Past
Beer resembling ale was first brewed before our era. But a beverage that meets the characteristics of this trend appeared only in the 15th century in England. Like all other beers of that time, it was produced out of necessity: local water was practically unusable and milk spoiled too quickly. Ale, on the contrary, was purified from harmful bacteria during fermentation and could be preserved for a long time.
Characteristic features that distinguish ale from traditional beer appeared later. First, hops were brought to England, and some beer was brewed on the basis of this ingredient, while ale remained true to tradition — it was still made on the basis of spices and herbs and was not pasteurized or filtered.
Later on, another nuance was added: only those varieties that were produced at a temperature of 15–24°C by top fermentation were considered ale. The yeast in the finished product did not sink to the bottom, as in the production of other varieties, but remained at the top in the form of a foamy cap. The fermentation process manifested higher alcohols and esters, which subsequently had a significant impact on the taste. It was also a prerequisite for brewing ale — the finished beer was left to infuse in a cool place for a while. On average, the entire production process took no more than a few weeks, exceptionally — a couple of months in case of long brews.
Types of ale
This family includes many popular varieties: stout, porter, wheat beer, IPA, pale, Irish, Belgian, and Trappist ale, which is considered truly legendary. The thing is that only 13 breweries have the right to brew it; they have to be attached to the abbeys and meet a number of conditions for brewing and selling, for example, they have to donate part of the profits to charity.
It makes no sense to talk about the particular taste of ale — each variety has unique characteristics. But they all have one thing in common — high density, for which ale is called "liquid bread". It is believed that in terms of calories a glass of this beer can replace a portion of this product.
The best way to drink this beer is slightly cooled — about 12–18 degrees. Beer goes perfectly with different snacks, including cheese and fruit.
Want to try the best Belgian ale? Come to the Lambic beer restaurant — we have the best brews!
Brugse Zot Dubbel Beer: “The Fool from Bruges” with Belgian Character
Contents Back to the past: legend and revival Tasting characteristics Food pairings: what to serve it with Come and try it at Lambic Brugse Zot Dubbel is a unique Belgian beer, interesting not only for its taste but also for its history. Its name translates as «The Fool from Bruges», but behind the playful name lies a serious beer with a unique character — complex, rich and perfectly balanced. Let’s take a closer look at what makes it unique, how it came about and what it should be served with. Back to the past: legend and revival The history of Brugse Zot Dubbel goes back to an old city legend. In 1488, the people of Bruges rebelled against the strict rule of Emperor Maximilian of Austria and even took him prisoner. After his release, the emperor retaliated by banning city celebrations and fairs. But the locals did not give up: they organised a grand parade in honour of the monarch and asked him to allow the fairs to return, while also asking him to build a new madhouse for the city. The emperor replied with a phrase that would become legendary: «Close all the gates of Bruges, and you will have a madhouse!». Since then, the people of Bruges have been nicknamed «Brugse Zotten» — fools, or jesters from Bruges. Five centuries later, the De Halve Maan brewery, which has been run by six generations of the Maes family since 1856, decided to remind the townspeople of their history. In 2005, the brewery’s owner completed a major renovation of the brewery in the centre of Bruges and brewed a beer that became a symbol of its revival. Brugse Zot Dubbel beer quickly became a hit — first locally and then internationally. The beer received numerous prestigious awards, including gold at the Australian International Beer Awards 2013. Tasting characteristics Brugse Zot Dubbel is a dark Belgian top-fermented ale with an ABV of 7.5%. It has a beautiful hazy reddish-brown colour with a dense head. The main feature of the beer is that six special varieties of malt are used in its production, creating a unique and rich aroma. It also contains the famous Saaz hops from Žatec, which add a slightly bitter, spicy note to the beer. The flavour of the beer is complex and multilayered. You can detect notes of apple, cherry, caramel, raisins, molasses, earth, toast, nuts, pepper, clove, yeast and spices. Towards the finish, a soft but distinct hop bitterness appears, which does not overpower the palate but pleasantly completes the flavour. The aftertaste is long and warming, with nuances of liquorice and a subtle coffee note. Food pairings: what to serve it with Brugse Zot Dubbel is a complex and rich beer that requires the right food pairing. It works particularly well with: — Cheese. The beer pairs well with buttery and aged varieties such as Brie, Gouda and Swiss cheese. Those who like to experiment can try Gorgonzola. — Meat. Meat dishes, especially beef, complement the beer’s malty sweetness. — Chocolate. Dark chocolate desserts create an interesting contrast, perfectly balancing sweetness and bitterness. Come and try it at Lambic The best way to experience the uniqueness of Brugse Zot Dubbel is to try it for yourself. Visit any beer restaurant at Lambic — we will serve this beer according to all the proper traditions and recommend suitable snacks to accompany it. And if you feel like trying something else — we will suggest other interesting pairings. We look forward to welcoming you!
14 September 2026
Beer and Mussels: Which Styles Best Bring Out the Flavour of Seafood
Contents Why Mussels Pair Well with Beer Light Beers for the Delicate Flavour of Mussels Sour and Fruity Styles for Seafood What to Choose for Mussels in Sauce Mussels with Beer: Common Mistakes Come to Lambic Mussels are a versatile product. They are served with white wine, cider, and even dry vermouth, but few people know that mussels are also an excellent beer snack. Light beer such as witbier is the best way to highlight their delicate flavour, but you can also experiment by choosing fruity beers or sour lambics as an accompaniment. Below, we will take a closer look at each option and discuss the common mistakes you should avoid. Why Mussels Pair Well with Beer Mussels have a soft, delicate flavour with a slight sweetness and distinctive sea notes. Beer performs several functions here: — The bitterness of hops cleanses the palate and balances the saltiness and richness of the dish. — Carbonation (the bubbles in beer) also helps cleanse the palate and refresh the perception of flavour. — The malty base of beer, with its caramel and bready notes, enhances the natural sweetness of mussels, making it more pronounced and rounded. — Beer does not overpower the flavour of mussels, as can often happen with acidic wines or strong spirits, but gently accompanies it, prolonging the aftertaste. Light Beers for the Delicate Flavour of Mussels For classic recipes where mussels are simply stewed with onion, garlic, and herbs, light beer styles are ideal. Pilsner or light lager is a safe choice. They do not overpower the delicate flavour of the seafood, only subtly complementing it with bready notes. If you are preparing Belgian-style mussels, stewed in beer or white wine, witbier is best served as an accompaniment. Thanks to its notes of coriander and orange zest, this style adds extra character to the dish and perfectly refreshes the palate after every bite. Sour and Fruity Styles for Seafood Light beer is clear enough, but what else can you drink with mussels? Those who enjoy unconventional combinations should pay attention to sour and fruity beer styles. Lambic is a spontaneously fermented beer with a naturally pronounced tartness. It works with mussels on the same principle as lemon juice, which is often squeezed over seafood: it accentuates and highlights their natural sweetness, making the flavour brighter and cleaner. In addition, the slight tartness of lambic neutralises the saltiness of the dish. Fruit kriek is a type of lambic made with cherries, raspberries, peaches, and other fruits and berries. The beer’s berry freshness and the slightly sweet flavour of the seafood complement each other, while the overall acidity of the drink prevents the flavour from becoming cloying. Fruit krieks work especially well with raw or lightly marinated mussels — just as oysters harmonise with champagne or acidic white wine. What to Choose for Mussels in Sauce The choice of beer depends directly on the sauce in which the mussels are served: — Mussels in Roquefort sauce. Blue cheese gives the dish a rich, salty, and piquant flavour. This calls for a sufficiently full-bodied, complex beer that will not be lost against the cheese. An excellent choice is a tripel, Trappist, or abbey-style beer. — Mussels in tomato sauce. The acidity of tomatoes and the spiciness of garlic pair well with light wheat beer. If the sauce is spicy, it is better to choose a blonde ale. — Mussels in truffle and mushroom sauce. Truffle oil and cream create a rich flavour that calls for a beer without aggressive bitterness. The best choice is a light Belgian ale or abbey beer. Mussels with Beer: Common Mistakes The main mistake is serving beer that is too full-bodied with mussels, such as a rich stout or an extremely hop-forward double IPA. The high body and bitterness of these styles can overpower the delicate flavour of the seafood. If beer is used for cooking, it is best to avoid bitter styles so that the broth does not become unpleasantly astringent. It is also not recommended to serve beer too cold with a hot dish — a low temperature will make the flavour and aroma less perceptible. Come to Lambic Want to try the most interesting beer and mussel pairings? Come to any Lambic beer restaurant — our menu features both quality seafood and beers from around the world! We will help you find a harmonious pairing and do everything we can to make your gastronomic journey a memorable one. See you soon!
14 September 2026