The blue moon is to blame: the story of the Belgian beer Blue Moon
Belgian, but from America, surprisingly tasty, but affordable, witbier, but instead of curacao — sweet orange... Blue Moon beer is as if woven from contradictions, and this is precisely its uniqueness. No wonder they said about it that such discoveries happen only on the Blue Moon. One random phrase later became the name of the variety, but it was clearly no accident that led to worldwide popularity.
What is it anyway?
Blue Moon is a typical Belgian blanche. Hence the confusion — many fans of foamy drinks are still convinced that the drink is of European origin. But this is not so: Blue Moon beer is completely American. Despite this, producers do not forget about the origins — large letters “Belgian White” on the label directly indicate the style of beer.
Blue Moon beer was first brewed back in 1995 at a brewery in Denver, Colorado. The masters went on an experiment — they took the classic Belgian blanche as a basis, but instead of the bitter orange of Curacao, they added the zest of the sweet Valencia variety. The beer was named Bellyslide Belgian White — and kept that name until production was moved to Canada.
The legendary name Blue Moon was born exactly there, in Quebec. And in the same place — beer continues to be brewed both for the local and partially for the American market. The brewery in Denver is also still operating, and in 2016 it went through a major upgrade.
Taste and popularity
The main advantage of Blue Moon Belgian White beer is its unique taste. Bright and at the same time light, sweet but not cloying, with a pronounced fruity-citrus character and a pleasant spice of coriander. By the way, brewers recommend serving it with an orange slice — this way you can feel the whole gamut of flavors.
To create the drink, in addition to the already mentioned citruses, brewers use white wheat, malted barley, oats and coriander. Because of the grains in Blue Moon, it’s definitely not suitable for people with gluten allergies, but for everyone else, it can even be beneficial — the drink contains potassium, protein and antioxidants. And all this is in addition to the endorphins that will definitely be released after tasting.
According to public opinion polls, Blue Moon is almost the most favorite beer of Americans. In the states of Oregon and Maryland, it has no equal — the vast majority of residents confirmed that they prefer the original witbier to any other variety.
Experts are also unanimous: Blue Moon consistently wins medals at world beer championships, and in 1995 it was recognized as the best in its category.
Blue Moon goes well with light snacks and fish and seafood dishes. You can try it almost everywhere — beer restaurants love this variety for its versatility, accessibility and loyal value. We love Blue Moon too — and we are happy to offer you a taste of the legendary American beer in the Lambic brasserie chain. Come — the Blue Moon is already calling!
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