How to pour beer properly
The pleasure of drinking beer is influenced by many factors: the right appetizer, optimal temperature, proper glassware—and most importantly, the way it’s poured. A well-poured beer enhances aroma, flavor, and presentation. In this article, we’ll show you how to pour beer to enjoy every sip from the start.
Is foam necessary?
Some beer lovers prefer their drink without foam, but professionals insist that a foam cap is essential. It’s part of the standard serving ritual and helps preserve aroma and freshness. Foam height varies by style, but for most beers, 2–3 cm is ideal.
Instructions for use
To achieve the perfect foam cap, follow this step-by-step method:
- Tilt the glass at a 45° angle.
- Hold the bottle about 3 cm from the rim.
- Pour so the beer flows down the side of the glass.
- When halfway full, straighten the glass and pour into the center.
- Stop when the foam rises slightly above the rim.
If the beer foams too much:
- Tilt the glass at 45°.
- Pour to the halfway mark.
- Wait for the foam to settle.
- Top up until the foam is level with the rim.
A few tips and tricks
- <strongTemperature — Warm beer foams excessively and loses flavor. Over-chilling dulls aroma. Ideal temperature: 8–10 °C; some ales can be served at 15–20 °C.
- — Residual detergent or dust can disrupt foam formation. Use a spotless glass and rinse it with water before pouring.
Want to taste beer served by the book—with perfect foam and flavor? Visit any beer restaurant in the Lambic chain! We offer hundreds of beers from around the world, delicious food, and a welcoming atmosphere. We’re waiting for you!
Belgian beer instead of champagne: ideas for a New Year's toast
Contents What can replace champagne: understanding the varieties Champagne or beer: what’s the difference? Choosing varieties and snacks Champagne has long been a symbol of New Year’s Eve. But if you want to celebrate the holiday in an original way, we recommend experimenting by offering your guests Belgian sparkling beer instead of traditional bubbles. It will create the same festive feeling of freshness and lightness, but with a unique beer character. We will tell you which beer to choose and what to pair it with. What can replace champagne: understanding the varieties Belgium produces several styles of beer that are excellent alternatives to champagne: — Gueuze, or Brussels champagne. It is made by mixing young and aged lambic, a spontaneously fermented beer. The mixture is bottled, where the sugars from the young beer trigger a secondary fermentation. The result is a dry, complex, tart and sour beer with a sparkling, lacy head and aromas of apples, citrus, vanilla, spices, and oak.— Fruit lambic (Kriek, Framboise) is a spontaneously fermented beer to which berries or fruits are added. The fruit sugars trigger a new fermentation, not only giving the beer an intense berry flavor and rich color, but also filling it with lively, natural carbonation. This is not sweet lemonade, but a refined, sparkling drink that balances on the edge of sour and fruity.— Flemish red ale is a foamy drink that resembles both beer and wine. It is a blend of young and old dark ale, aged in oak barrels for months and even years, which gives the drink a subtle, piercing, vinegary-fruity acidity and a complex aroma of red berries, cherries, vanilla, and oak. Despite its often moderate carbonation, its dry, tart, and clean finish make it an excellent alternative to light red wines and complex sparkling wines. Champagne or beer: what’s the difference? Like champagne, Belgian beer should be served in the right glass. The ideal choice is a flute or tulip glass. These will highlight the bubbles and reveal the aroma. The serving temperature is also similar—6—9°C. In terms of flavor profile, there are virtually no similarities. Instead of the toasty, yeasty, and almond notes of champagne, you get a whole palette: from the sharp, wine-sour woodiness of geuze to the juicy bouquet of cherry criqu. Thanks to their acidity and complexity, these styles of beer, like champagne, are perfect for an aperitif. In addition, they go well with a variety of foods. Choosing varieties and snacks New Year’s alcoholic beverages should be chosen according to the mood and menu of your festive table. Here are some foolproof varieties of Belgian beer and snacks that go well with them: — Brussels champagne Lindemans Oude Gueuze Cuvée René. It has a complex, pleasant taste with an exquisite balance of sourness and sweetness. The aftertaste is dry and tart, with pronounced wine notes. Salmon tartare or smoked roast beef are good gastronomic pairings for this variety. The acidity and carbonation of the beer balance the fat and saltiness of these dishes. It can also be paired with mussels and rich cheeses.— Lindemans Kriek is a classic cherry lambic from the brewery of the same name. It has a juicy, full-bodied flavor with a perfect balance of sourness and sweetness. It pairs well with baked Camembert with truffle paste or any salad. The creamy texture of the cheese creates an interesting contrast, while light vegetable dishes harmonize well with the fruitiness and acidity.— Petrus Rood Bruin is a red Flemish ale with a complex, balanced flavor and a pleasant sourness. The aroma is multifaceted, with subtle tones of oak barrel and malt, complemented by delicate berry nuances. The ideal gastronomic pairing is Flemish beef and other meat dishes, stewed vegetables, and unsweetened pastries. Celebrating New Year’s Eve with Belgian sparkling beer is a great opportunity to try something new and enjoy vivid emotions and impressions that will be remembered for a long time.
26 December 2025
Sour beer: what is this style and why is it chosen at Lambic?
Contents Not a coincidence, but an art Sour beer in the Lambic range Pairings with Belgian cuisine Many people who are not familiar with beer are sure that a sour-tasting brew is defective or spoiled. But this is far from the truth. Sour beer is a whole world of exquisite, complex, and surprisingly refreshing styles that are appreciated by connoisseurs around the world. Let’s take a look at why this unusual taste wins hearts and what makes sour beers so good. Not a coincidence, but an art The acidity in these beers is the result of painstaking work. The effect is achieved not only through the use of special yeast, but also thanks to the work of bacteria, especially wild bacteria, or prolonged aging in vats and barrels. This is how the famous Belgian lambics, sparkling gazes, and bright fruity sour ales are born. Sour beer does not have the usual hoppy or malty bouquet. More often, its taste and aroma contain notes of dry cider, sparkling wine, ripe forest berries, citrus, green apple, or honey. Thanks to its wine-like and fruity character, sour beer often becomes a discovery even for those who do not like beer in general. Sour beer in the Lambic range At Lambic restaurants, we place special emphasis on authentic Belgian sour styles—the very ones that started the history of this genre. We recommend trying: — Lambic — a Belgian beer of spontaneous fermentation. It is fermented under the influence of wild yeast and bacteria from the environment of the Senne River valley. This gives the drink a characteristic dry, sour wine taste with a long tart aftertaste.— Gueuze — a variety obtained by mixing young (1 year old) and aged (2 years old and older) lambic. The young beer provides sugar for secondary fermentation in the bottle, while the aged beer adds complexity to the flavor. The result is a sparkling, highly carbonated beer with sharp acidity and a balanced, deep bouquet.— Fruit lambics. Whole fruits are added to mature lambic: cherries (Kriek), raspberries (Framboise), peaches (Timmermans Peche), and others. They cause additional fermentation, imparting their flavor, color, and aroma to the beer. The result is a perfect balance between the fruity notes and the dry acidity of classic lambic. These varieties are not sweet, but fresh and complex.— Flemish ales. They are brewed using red-brown malts and aged in oak barrels for several years. Interaction with lactic acid bacteria produces a characteristic acetic sourness. Depending on the variety, the taste also includes notes of fruit, bread, caramel, wood, spices, dates, chocolate, molasses, and others. Pairings with Belgian cuisine The bright, complex character of sour ale requires the right gastronomic accompaniment. Here are some of our recommendations: — Seafood: live mussels, shrimp on ice, salmon tartare, cod with creamy nutmeg spinach. Sour beer will emphasize the tenderness of seafood and, if necessary, soften its fat content.— Meat dishes and appetizers: beef tartare, smoked roast beef from Picardy with Parmesan and capers, Flemish-style beef. Sour varieties will create an interesting contrast and add freshness.— Cheeses and pâtés: baked Camembert with truffle paste, chicken pâté with caramelized onions and strawberry jam. Sour beer is an excellent accompaniment to rich appetizers, as it balances their fattiness well.— Salads and light dishes: salad with shrimp, avocado, and feta cream, green salad with crispy chicken and citrus aioli. In the first case, the beer will contrast with the creamy texture, and in the second, the acidity will harmoniously echo the citrus notes.— Desserts: pistachio roll with raspberries, kataifi tiramisu, brownies with salted caramel. If the dish has a fruity sourness, the foam will complement it well, and sweet desserts will harmoniously balance it. Key advice: it is best to try sour beer for the first time on the recommendation of a specialist, rather than blindly. It is important to serve it correctly — chilled, in a wide tulip-shaped glass, in order to fully appreciate its taste and aroma. The best option is to taste it at Lambic. Our waiters will assist you.
26 December 2025