Beer restaurant on Myasnitskaya - Lambic Brasserie: its appearance became necessary, because the popularity of Belgian beer is growing at an enviable rate. Sometimes, especially on weekends, not all true connoisseurs of beer can taste it in "Lambic" restaurant on Vorontsovoye Pole - all seats are occupied.
Muscovites appreciate the exquisite taste of two traditional classes of products produced by Belgian brewers:
- first-class classic lager beers ;
- a line of special beers: monk beer, cherry beer, Trappist ale, unfiltered ale, Belgian ale, seasonal beer and other beers that create a unique brand of "Belgian beer".
We have done everything to satisfy the needs of our customers: a wide range of fresh draft and bottled Belgian beer, diverse and truly delicious appetizers, soups, steaks, grills... Traditionally cozy interior of our restaurants will in no small measure contribute to your excellent rest after the working day and at weekends!
It's easy to find our restaurant on Myasnitskaya: it is located near Chistye Prudy and Turgenevskaya metro, and only five hundred meters from Krasnye Vorota metro.
Know that:
You go to a beer restaurant from Chistye Prudy metro - from Chistye Prudy metro to "Lambic" restaurant 2 minutes by foot.You go to a beer restaurant from Turgenevskaya metro - from Turgenevskaya metro to "Lambic" restaurant 2 minutes.You need a beer restaurant on Chistoprudny Boulevard - from Chistoprudny Boulevard to the restaurant on Myasnitskaya - 2 minutes. If you want to find a beer restaurant near Krasnye Vorota metro station - from Krasnye Vorota metro station to the beer restaurant it takes 9 minutes to walk.After visiting the restaurant you can walk to Chistye Prudy - it will take you only 10 minutes.
The extensive selection of exquisite Belgian beers at Lambic, a restaurant near Chistye Ponds, is something we're particularly proud of.
So let's talk about beer. Not about the one that is bad for our health, but about the one that pleases us at certain moments of our lives - about Belgian beer.
Beer is classified not only by color (as a rule in Russia, Ukraine and also in some European countries), but also by the way of fermentation.
In this classification two kinds of beer are distinguished:
- Ales are fermented at 15-25 °C with top fermenting yeast. It often has a fruity flavor, and the alcohol content is usually high. It takes 3 to 4 weeks (rarely up to 4 months) to brew an ale.
We offer the following on draft: Delirium Tremens, Pauwel Kwawk, Belhaven McCallums Stout, Triple Karmeliet, MARTINS PALE ALE, Bourgogne des Flandres, Leffe Blonde, Palm or Special Belge.
- Lager is the most common type of beer. The production technology is as follows: yeast is added to the brewed and cooled beer wort and pumped into the tank. For about a week the fermentation process takes place at a temperature that excludes oxidation. In the next stage the yeast is separated and the beer is sent for secondary fermentation. The fermentation and maturation of the beer at low temperature lasts from 20 to 120 days, sometimes more. At the end, the beer is filtered and poured into barrels, bottles and cans. Bottled beer is often pasteurized or finely filtered to extend its shelf life.
A number of beers do not fall under such classification, and they are allocated to separate types:
- Wheat beer - differs in that the method of bottle fermentation is used to make the beer.
- Lambic - belongs to a special class - Belgian beer of spontaneous fermentation. No beer yeast is used in the production of lambic - and this is its main difference from other types of beer.
Lambic is only made during the cool season, from October 15 to May 15 (in summer the fermentation rate becomes uncontrollable). The brewing hop, which determines the flavor and aroma of the beer, is a perennial plant. Its sticky grains on the underside of the leafs form the basis for the wort. The gummy kernels osmolate during storage and change their color and composition. They contain aromatic and bittering substances which to a large extent determine the taste, color and aroma of the beer. Lambic hops have to mature for at least three years in order for their aroma and bitterness to fade and diminish. Brewer's malt is made by germinating cereals (barley). Barley malt with ungerminated wheat grains is used for lambic. The malt is poured into wine casks which were previously used for maturing the wine. Fermentation is started and maintained by the so-called wild yeast which remains on the walls of the barrels. The main fermentation lasts for a week, and then the beer is aged for several more years.
Young lambic, aged from three months to a year, hardly foams and has a very sour taste.
Lambic is the basis for several excellent beers:
- Kriek or cherry lambic (Kriek, lambic with cherries added during the premarpening process, which lasts four to eight months, then filtered, clarified and bottled to full maturity for another year. Once bottled it reaches full maturity for another year, with a specific almond flavour and a five-year shelf life).
- Framboise (frambozen lambic) (add raspberries before the ripening).
- Faro, a peculiar blend of light and strong lambic beers; caramel and sugar - white or brown - are added to the wort before fermentation in order to give it the necessary color; the taste is sweet and sour, with a subtle hop bitterness)
- Gueuze Lambic (Gueuze, a blend of young one-year-old Lambic with more mature two- and three-year-old varieties; it is prematured with residual sugar in the young Lambic; it is slightly sour, but the taste is more balanced than that of young or old Lambic alone)
- Oude goise is an old lambic, 1/3/5/10 years old.
Do you already want to taste these delightful drinks? Come to the restaurant "Lambic" on Myasnitskaya! We're waiting for you!
We’ve got another Beer Atlas update! On tap, sample some new products: BORNEM DUBBEL — A velvety dark brown colored beer with hints of red Bordeaux. On the label of all Bornem beers there is also a special sign «Belgian abbey beer» in the form of a glass stylized under the window of a monastery cell. The presence of this symbol on the label indicates that this type of beer is indeed produced according to monastic recipes. EGGENBERG WEISSE is a classic Weissbier from one of the oldest breweries in Europe. The Eggenberg brewery is located in Salzburg, in the Austrian Alps, on the banks of the Alm River, which is the source of the water used in beer production. GRISETTE BLANCHE BIO is a very contrasting, refreshing Belgian whitbier. Orange zest and spicy coriander, which are added during the brewing process, add a special charm and piquancy to the beer. Grizette Blanche Bio beer is certified as environmentally friendly. The excellent quality of this beer has been recognized with numerous awards. BREWMASTER PREMIUM IPA — This IPA has a grapefruit aroma with notes of passion fruit, pine and citrus. Being just packed with hops, it has a pleasant bitter aftertaste. This bright IPA is different from the others — you will remember it as an ale with a rich flavor and incredible aroma that takes you on a tropical journey! STRAFFE HENDRIK QUADRUPEL is a rich and intense dark, top-fermented, quadrupel style beer brewed with a blend of specialty malts that give the beer a very dark color and a complex, full-bodied malt character. FOURCHETTE BLONDE is the first beer created with the participation of the best Belgian chefs. It can truly be called the most gastronomic ale that has ever existed. The recipe for this beer was developed by Van Steenberg brewers together with 11 top chefs at a specially organized event held in Ghent in 2017. The floral nuances in the taste and aroma are due to the use of wheat malt, which also brings light honey tones. From Bottled Beer Novelties: Specialties from Japanese brewery Kiuchi are back, such as -. — HITACHINO NEST YUZU LAGER (light lager with yuzu juice) — HITACHINO NEST WHITE ALE (whitbier brewed according to Belgian brewing canons with fresh orange juice, tart orange zest, spicy nutmeg and fragrant coriander). — HITACHINO NEST GINGER ALE (spicy and strong ginger ale with hops) — HITACHINO NEST DAI DAI ALE (IPA style ale with hops of special varieties Tardif de Bourgogne, Chinook and Exp431, juice and zest of very aromatic Fukure Mikan oranges). There is also a real winter cider with spices such as cinnamon, cloves, nutmeg. By the way, a drink that can be heated up and get apple mulled wine! It is called A WINTER CAROL from Moscow cider house Rebel Apple! We are waiting for you at Brasserie Lambic!
04 January 2025
Meet a large-scale menu update in Brasserie Lambic! Our brand-chef Alexey Yashayev has prepared more than 20 new dishes, which will be a perfect companion to drinks from Lambic beer atlas! We start tasting the novelties with tuna tartare, smorrebrod with sprat and tacos with torn pork. In salads we meet our guests’ favorite hits, but with updated recipe and new bright presentation — nicoise with tuna and salad with smoked duck breast. Record number of novelties in the «meat, poultry and fish» section: stuffed peppers, fried cod, baked cod, pasta ptitim with chicken and many others. We recommend to try updated salmon and tuna steaks in the «grill» section. And for dessert, try the Portuguese pastry pâtel de nata with three different flavors. We hope that the new dishes will be a great reason to meet friends and family at Brasserie Lambic!
22 October 2024