A review of new beers at Lambic restaurants: a must try
Lambic has hundreds of varieties of excellent beer from all over the world, and our beer menu is constantly replenished with new labels. In this article we’ll tell you which varieties deserve special attention.
Draft
- Martin’s IPA — a Belgian India Pale Ale brewed using dry hopping. Rich, multi-layered flavor with a long refreshing finish. Pairs well with Mediterranean dishes, cheeses, fish, and seafood.
- Zeezuiper Tripel — an elegant Belgian tripel from Schelde Brouwerij, known for its balanced brewing philosophy. Notes of malt, coriander, yellow fruits, and subtle hop bitterness. Best enjoyed with hearty meat or fish dishes.
Bottled
- Baladin Nazionale Gluten Free — a gluten-free Italian beer made from natural ingredients. Balanced flavor with coriander and orange zest. Ideal with light appetizers like cheese or salad.
- Hitachino White Ale — a Japanese beer inspired by Belgian white ales. Brewed with coriander, nutmeg, and local orange juice for a juicy, distinctive taste.
- Gouden Carolus Whisky Infused — a strong, balanced quadrupel with single malt whisky. Flavor notes include oak, vanilla, roasted malt, caramel, and fruit. Perfect with meat, poultry, sausages, and cheeses.
- Jeju Pellong Ale — a craft ale from South Korea with fruity aroma and smooth citrus-floral taste. Light bitterness in the refreshing aftertaste. Great with spicy food, fish, and meat.
- Rodenbach Alexander — a tart, balanced Flanders red ale first brewed in 1986 to honor Alexander Rodenbach. A refined aperitif that pairs well with meat, cheese, and unsweetened desserts.
All these drinks can be tasted at any beer restaurant in the Lambic chain. Come — we know how to surprise you!
Why does the same beer taste different at home and in a restaurant?
Contents Why beer tastes better in a restaurant Drafting, temperature and glassware: what changes the taste of beer How food and atmosphere affect beer perception How Lambic brings out the best in every beer style Can you recreate the restaurant experience at home Why does draft beer sometimes seem tastier than bottled beer, and why does beer in a restaurant often taste better than the same bottle bought in a store? There is no trick from manufacturers: the same beer can genuinely taste different, and there are five objective reasons for this. The type of serving method, temperature, glass shape, food pairing and even the atmosphere around you all influence how you perceive the drink. In this article, we will explain why beer almost always seems better in a restaurant and whether this difference can be recreated at home. Why beer tastes better in a restaurant The perception of taste depends not only on the drink itself but also on the environment where we enjoy it. Scientific experiments have shown that the same beer can receive completely different ratings depending on the situation in which it is served. In one experiment, participants were divided into three groups. One group drank beer in a cosy bar, the second group drank the same beer at home while watching television, and the third group tasted it in an uncomfortable environment. Everyone received exactly the same beer. However, the participants in the bar rated the drink higher and were even willing to pay more for it. A similar effect was discovered in other tasting experiments: music, lighting and the overall mood can change how we experience flavour. The conclusion is simple: the context of consumption affects our perception of the same beer. And in a restaurant, the atmosphere is only one part of the experience. Dozens of technical details also matter — from the gas used to serve beer from a keg to the temperature and serving technique. Drafting, temperature and glassware: what changes the taste of beer Serving method: from a keg or from a bottle. In theory, beer from a keg and beer from a bottle should taste identical. In practice, the difference can be significant. — Gas used for serving. Beer from a keg is pushed out using compressed gas. Pure carbon dioxide (CO₂) makes the flavour more vibrant and gives the beer a sharper carbonation. Nitrogen (N₂) or a nitrogen and CO₂ blend creates a softer, smoother texture and a dense creamy head. Nitrogen pouring is especially suitable for stouts: a milk stout served this way reveals coffee and chocolate notes that may remain hidden in a bottle. — Keg freshness. If an opened keg stands for several days, the beer gradually loses carbonation. The flavour becomes flatter and slightly sweeter. In a good restaurant with high turnover, this problem is avoided because the beer is served quickly. — Cleanliness of the draft system. Beer lines must be cleaned regularly. If this is not done, old beer residue can become sour and negatively affect the taste of a fresh pour. Serving temperature: cold hides, warmth reveals. Temperature directly affects which flavours and aromas we can detect. At very low temperatures, beer mainly shows freshness and bitterness. As it warms up, floral, citrus, spicy and malt notes begin to appear. — Light lagers and pilsners are best served cold — around 4–7 °C. Their main purpose is refreshment.— Pale ales and IPAs reveal their character at 8–12 °C, when hop aromas such as pine and tropical fruit become noticeable.— Stouts and dark ales require higher temperatures — around 12–14 °C. Only then do chocolate, coffee, caramel and dark fruit flavours fully develop. At home, many people drink beer straight from the refrigerator without allowing it to warm slightly. In a restaurant, complex styles are served at the correct temperature, and guests immediately notice the difference. The glass matters. The shape of the glass affects three important things: aroma, foam and temperature. — Tulip glasses collect aromas at the top and are ideal for IPAs and Belgian ales.— Pint glasses are a classic choice for stouts and porters.— Tall glasses with a narrow middle help maintain the high foam of wheat beers and highlight their banana and clove aromas. At Lambic, every beer style is served in the appropriate glassware. Complex beers are never poured into frozen glasses, because excessive cold from the glass can prevent the drink from revealing its full character.
15 July 2026
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