Myths about beer: what exactly you should not believe
- About temperature
- About the composition
- About authenticity
- About the effects on the body
- About appetizers
- About storage times
- About beer restaurants
Any Belgian will confirm that beer should not be drunk icy — the lower the temperature, the harder the taste and aroma unfolds. But in our country the culture of drinking beer has not yet reached this level, which means that there are still many misconceptions and myths associated with the favorite drink. Which of them definitely can not be believed?
About temperature
The opinion that cold beer tastes better was born at a time when the choice of beverages was very sparse. Beer was heavily chilled in order to hide flaws in taste. Nowadays there's no such a need — if a beer is of high quality, it should be consumed at a temperature offered by the producer.
About the composition
They say that they add preservatives to beer and alcohol to strong beer, make it from powder, and so on. These are all misconceptions. It is not profitable to add alcohol to a drink because it must first be produced from some raw material, and there is no point in arguing about artificial ingredients — all breweries produce beer using the same technologies, and only the quality of the raw material can influence the quality of the finished drink.
About authenticity
Many uninformed aficionados are convinced that beer is just water, hops and malt. Belgian producers are ready to argue with them: there are internationally recognized brews that are made without one or even two "basic" ingredients, but, for example, with a mixture of herbs and spices in the composition.
About the effects on the body
It is believed that beer makes people fat, but in reality it is not — it is a fairly low-calorie product. But if you drink it too much or combine it with fatty snacks, you can easily exceed the required caloric content.
About appetizers
It is thought that beer has to be accompanied by certain snacks, like salted fish or chips. That's not true: good beer often doesn't need an accompaniment at all, and if it is consumed in tandem, it is usually with more refined dishes, from noble cheeses to seafood and fruit. Usually it depends on the variety — each one has its own unique pairing.
About storage times
Many people believe that a good beer is one that is stored for no more than three days. This is a myth: beer itself cannot be a fresh product because it has undergone the fermentation process, which means that it can be stored for the entire shelf life prescribed by the manufacturer.
About beer restaurants
It is believed that a good beer restaurant can be found only in the homeland of the famous frothy drinks — that is, not in Russia. This is a major myth: in the Moscow brasserie chain Lambic you can try original Belgian beer, which will be properly served and accompanied by the best snacks. Come — we'll prove it in practice!
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