Cider: the history and characteristics of the most apple beverage
Some people call cider beer, others are sure it is wine. In fact, the truth is somewhere in between. Cider was and still is a unique drink with its own rich history and vivid memorable taste.
How did it appear?
Without going into detail, cider is fermented apple juice. And if you go into detail, every detail counts: the variety of fruit, the way it is processed, and even the time of harvesting.
The creators of this drink are believed to be the ancient Romans and Celts. But cider has found its true popularity much later, somewhere in the 14–15 centuries. Demand was due to the lack of alternatives: In some northern countries there were no vineyards, and the wine was replaced by a drink based on apples among the locals.
Sour fruits with a high tannin content are used to create cider. Another important condition is that the apples must have a specific amount of sugar, no more and no less. It is in the right ratio of malic acid, sugar and tannins that lies the secret of the unique taste.
The production technology is quite simple: first the fruit is crushed, then the juice is squeezed out of it and placed in a special tank to be fermented. The yeast contained in the fruit itself is responsible for the process. After a while this mass turns into a liqueur, which is still too dry to be drunk. The drink is finished with sugar or fermented juice. Cider matures in oak barrels for a long time, but the result is definitely worth it.
The strength of cider varies on average from 2 to 12%. The right cider is the one with 100% natural juice. You can check this figure on the label.
Popular Varieties
Cider is especially popular with the French, where, like sparkling wine, it is consumed exclusively by the glass. The inhabitants of Brittany and Normandy even invented their own style of this drink with its characteristic sweetness and rich flavor of fruit.
Another popular style of cider is Western, which is distinguished by a bright taste of acetic acid. Also worth mentioning is the Spanish family, in this country they produce quite sour cider, which forms a puffy foam cap in the glass.
Cider is served in many beer restaurants — probably due to this frequent comparisons with beer. In Moscow you can try the original apple drink in the chain Lambic — we offer several varieties to choose from. And we have a huge assortment of beer and beer snacks, full lunches, and a very cozy atmosphere. Come on in!
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