Belhaven McCallum's Stout: Your Perfect Harbor
This beer revolutionized the world of stouts: the producers took a risk and made the famous dark beer sweet. Yes, it is nothing like Guinness, the world's most famous stout, but that is what makes it unique. How Belhaven brewery made such an experiment and why Belhaven McCallum's Stout became so popular all over the world — we will tell you in this article.
How it all began
Beer in the village of Belhaven (literally translated as "beautiful harbor") began to be brewed in the 12th century. At first it was monks, then in 1719 they were replaced by the Johnstone family who founded their brewery there. The location was ideally suited for production, the region boasted the finest barley, and the brewery had its own spring of pure natural water. In addition, in the first half of the nineteenth century a railroad was built to the village, which immediately opened up new opportunities for trade.
However, the family company, which specialized in traditional Scottish beers, did not become very popular. And by the 70s of the last century, the business had stalled altogether — the small company could not stand up to the industrial giants. The Belhaven brewery found a new life later, in 1972, when it had a new owner.
The new director of production development was Stuart Oss. And it was under his leadership that three new beers appeared in the brewery, among them the famous Belhaven McCallum's Stout. Stuart Oss stayed in his position until 2008, and during this time the talented brewed beverage managed to become truly legendary.
Secret ingredient
Despite the fact that the Scots are famous fans of strong alcohol, the owners of Belhaven brewery decided to do the opposite — to make stouts atypical, lighter and sweeter. They lowered the alcohol content and enriched the flavor — and the consumer liked it.
Belhaven McCallum's Stout is one of the most popular beers in the lineup. The only thing that makes it similar to a traditional stout is a lush foamy cap, thanks to the nitrogen capsule the producer glues to the bottom of the can. The color, on the other hand, is quite different: red-brown and transparent. The aroma of the drink is very mild, with a slight caramel sweetness and hints of fruit and berries. Hop bitterness is almost imperceptible and appears only after the drink warms up.
The taste of the beer is soft, sweet and dense. There are notes of dried fruits and caramel, raisins and apples, as well as distinct notes of bread. The aftertaste is short, with a slightly more noticeable bitterness than the taste.
True connoisseurs of stouts often argue whether this variety should be accepted into the family or is rather a variation for the general consumer, which has nothing to do with gourmet tastes. Whether it is or not is up to you to decide, but one thing is certain: the taste of Belhaven McCallum's Stout is memorable from the first sip, and it is definitely worth a try for anyone who is even a little bit into foamy beverages. For example, at any of the Lambic beer restaurants — come!
Lager Instead of Coffee: Can You Pair Beer with Breakfast and Light Meals?
Contents Can you drink beer in the morning and during the day Which salads pair well with beer Which breakfasts go well with beer It's commonly believed that beer is an evening drink, while breakfast or brunch usually comes with juice, coffee, or sparkling wine. In fact, pairing beer with morning and daytime dishes is a perfectly normal practice. The variety of styles makes it possible to find a match for almost any dish. And when chosen correctly, beer can work like an aperitif, awakening the appetite and gently aiding digestion. Can you drink beer in the morning and during the day Yes, and there are several reasons why. First, an ordinary lager or ale isn't any stronger than champagne, so even a glass of beer won't really get you drunk. Besides, hop bitterness in small doses stimulates gastric juice production, helping food digest better. The main thing is not to overdo the dose and not to pair the drink with greasy fast food. Which salads pair well with beer The main pairing principle is either contrast (something sour balancing something fatty) or harmony (malty sweetness softening salty and spicy flavors). Here are a few examples: — Salads with meat and poultry. Olivier salad with smoked duck pairs best with a light lager: its bready bitterness cleanses the palate. A salad with beef, pumpkin, and mustard dressing calls for a Belgian dubbel – its caramel sweetness will soften the spiciness.— Salads with fish and seafood. Niçoise salad with tuna and anchovies goes perfectly with a pilsner. A salad with shrimp, avocado, and feta cream is best served with a wheat beer (weissbier) – its soft banana and spicy notes will highlight the flavor.— Classic salads. Caesar salad pairs well with a wheat ale: banana and spicy notes will bring out the cheese and dressing. For Caesar salad with shrimp, a seasonal beer works well – its spicy acidity complements the seafood. Which breakfasts go well with beer An excellent beer pairing can be found for almost any popular breakfast dish: — Waffles. A potato waffle with salmon and poached egg pairs well with a sour ale. A waffle with chicken and mushrooms goes with a dry gose. Zucchini waffles with wasabi shrimp pair with a witbier.— Bruschetta. With beef and caramelized onion – pair with an amber lager. With chicken liver and arugula – pair with a milk stout.— Bacon and eggs. The best match is a light lager, which refreshes and cleanses the palate.— Sweet breakfasts. French toast with berries or oatmeal with raspberries pair wonderfully with a fruit lambic. Experiment – and you'll be amazed how many new nuances open up in familiar food. Or better yet, come for breakfast or a business lunch at Lambic: we'll recommend a beer that will win your heart, and tell you which dishes go best with it. See you soon!
17 June 2026
Beer and Cheese: A Pairing You Might Not Have Known About
Contents Why cheese and beer is a classic European pairing Which beer styles suit soft, semi-hard, and aged cheeses What to drink with blue cheese, goat cheese, and camembert Cheese and beer: ready-made set ideas for an evening at home and at Lambic restaurant Wine with cheese is a classic. But few people know that cheeses of various kinds can also be paired with beer. Beer doesn't overpower the flavor of cheese — it enhances it. Thanks to the wide variety of styles, you can find a match for everything from delicate mozzarella to pungent gorgonzola. Let's look at which cheese works best with beer and suggest a few interesting pairings. Why cheese and beer is a classic European pairing In Belgium, Germany, and the Netherlands, cheese boards have been served with beer for centuries. The reasons are simple: — carbon dioxide bubbles cleanse the palate of the cheese's richness;— hop bitterness helps balance it;— malty sweetness and fruity esters bring out even the most aged cheeses. Which beer styles suit soft, semi-hard, and aged cheeses Soft cheeses (brie, camembert, mozzarella, burrata) call for gentle styles: weissbier, witbier, bock. They add fruitiness without overwhelming the creaminess.Semi-hard cheeses (gouda, edam, tilsiter, cheddar) pair well with malty lagers, amber ales, and dubbels.Aged and hard cheeses (parmesan, gruyère, mature cheddar) go with IPA, tripel, barley wine, or imperial stout. What to drink with blue cheese, goat cheese, and camembert Blue cheeses (gorgonzola, roquefort, dorblu) pair perfectly with sour beer: fruit lambic or gose. A classic combination is roquefort with raspberry lambic.Goat cheese, with its tangy, earthy character, goes well with witbier, saison, or dry lager.Camembert and brie are best served with milk stout or porter: coffee-chocolate notes harmonize with the creaminess. Cheese and beer: ready-made set ideas for an evening at home and at Lambic restaurant Here are a few tried-and-tested combinations: Light aperitif set:— mozzarella or burrata with a Belgian witbier (such as Hoegaarden);— fresh goat cheese with a seasonal beer. Rich set:— aged gouda with an amber lager (märzen);— cheddar with a medium-bitterness IPA. Experimental set:— gorgonzola with lambic (cherry or raspberry);— camembert with milk stout. A versatile option for home: take four cheeses – brie, gruyère, roquefort, and fresh goat cheese – and serve them with witbier, tripel (such as Tripel Karmeliet), kriek, and gose. Try each pairing, and you'll be amazed how differently both the beer and the cheese reveal themselves. At Lambic, we'll offer you cheese appetizers to match any beer you choose. Come by – we'll find something to surprise you with!
17 June 2026