Start the new season with taste: what beers to drink in autumn
- Lambic: born in Belgium
- IPA: a hoppy classic
- Lager: not just light
- Dark ale: rich and deep flavor
- Gose and Sours: for those who enjoy a sour taste
September and October are peak months for beer lovers. With Oktoberfest and other festivals in full swing, it’s the perfect time to explore seasonal styles and discover brews that pair beautifully with crisp air and hearty food. Here’s your guide to fall-friendly beer styles and their ideal pairings.
Lambic: born in Belgium
Spontaneously fermented and deeply traditional, lambic offers a sour, earthy profile with notes of leather, forest, and aged cheese. Fruit lambics add berries or juices, faro includes caramelized sugar, and geuze blends vintages for wine-like complexity.
Pairing: Classic lambic with cheese and seafood; fruit lambics with red meat or veal salad.
IPA: a hoppy classic
Bold and bitter, IPA was born out of necessity — extra hops preserved it during long voyages to India. Today, it’s a favorite for its aromatic punch and assertive bitterness.
Pairing: Spicy dishes, grilled meats, kebabs, and fruit-based plates — the bitterness amplifies flavor.
Lager: not just light
Clean and crisp, lagers are brewed at low temperatures. While pilsners are light and hoppy, dark lagers offer caramel depth. Barrel-aged lagers are gaining popularity for their woody richness.
Pairing: Spicy cuisine, pizza, burgers, and Asian or Mexican dishes — lagers balance heat and fat.
Dark ale: rich and deep flavor
Top-fermented and roasted, dark ales deliver flavors of nuts, chocolate, caramel, and smoke. Barrel aging adds layers of vanilla, oak, and spirits. Barleywine stands out with 10–13% ABV and aging potential.
Pairing: Smoked meats, aged cheeses, and chocolate or coffee-based desserts. Serve slightly chilled (12–14°C) and sip slowly.
Gose and Sours: for those who enjoy a sour taste
Gose is salty and citrusy, thanks to coriander and salt. Sours — especially smoothie sours — are thick, fruity, and vibrant. Rapid fermentation with lactobacillus speeds up production.
Pairing: Gose with salty snacks or sweet desserts; smoothie sours as standalone dessert drinks or digestifs.
Celebrate autumn at Lambic beer restaurants. We offer the best brews from around the world, delicious food, and a cozy atmosphere. See you soon!
A delicacy from the past: who came up with the idea of eating mussels
Contents Back to the past The benefits of mussels How to cook mussels correctly A plate of mussels in sauce, French fries, a glass of wine—a typical meal somewhere on the Atlantic coast of France. In our country, mussels are more of a delicacy, although, unlike oysters, they are not too expensive. But they are very tasty, so you can find them on the menu of almost any restaurant. How did mussels come to conquer the world? And how should they be prepared and eaten? Find all the answers in this article! Back to the past Perhaps dinosaurs were the first to try shellfish. This is because bivalves appeared as early as the Mesozoic era. It is impossible to verify this, but millions of years later, primitive humans definitely tasted seafood—164,000-year-old oyster shells were found in caves. And where there are oysters, there are most likely mussels. The deliberate cultivation and consumption of mussels began much later. The French believe that the first farms were established in Normandy as early as the 8th century. The Irish, on the other hand, believe that their sailors began cultivating mussels on oak poles in the sea in the 13th century. Fishermen from Japan used large stones for this purpose. Modern mussel farms are located all over the world. The process resembles working in a field: small mollusks are attached to a rope using a biodegradable net. The ropes are suspended on floating rafts. After a few weeks, the net dissolves, and the mussels continue to grow, feeding on natural plankton from the water. In just 9–12 months, they reach the desired size. They are then harvested, cleaned, frozen, and sent to stores. The benefits of mussels Just 100 grams of mussels contain more iron than a steak. They contain selenium for immunity, zinc for men's health, phosphorus, potassium, and iodine. Mussels are rich in B vitamins, especially B12, which strengthens the nervous system and improves blood formation. At the same time, they are low in calories—only 77 per 100 grams—and high in protein and beneficial omega-3 fatty acids. A serving of mussels covers half of the daily requirement of omega-3, without the extra calories. How to cook mussels correctly Mussels are versatile: they can be steamed, stewed with vegetables, fried with garlic, or added to pasta. They go well with cheese, lemon, tomatoes, and herbs. It is important to remember that the shells themselves contain a lot of juice, so you should not add too much liquid when cooking. Mussels take only 5–6 minutes to cook. If you overcook them, they can become tough. Open shells are a sign that they are ready, and it is better not to eat closed ones. 10 more useful facts about mussels that every seafood lover should know: — Fresh mussels need to be cleaned both inside and out. To do this, soak them in cool salt water for an hour. Spoiler alert: a lot of dirt will come out of them, which could end up on your plate. But you can't leave them like this for too long — they will die in stagnant water. — Most frozen mussels (both in and out of their shells) are already cooked before freezing. For a salad, simply thaw them; for a hot dish, just warm them up a little. If you overcook them, they will become “rubbery.” — Before cooking, discard any mussels with open shells — they are already dead. After cooking, discard any that have not opened. But don't do this right away — first try cooking them for another minute. Perhaps they are just being stubborn. — Never pour hot water over frozen mussels. To keep them tasty and tender, simply transfer them from the freezer to the refrigerator 12 hours before cooking. — When cooking fresh mussels, do not add water — they will release their own juice. You can add a little white wine for flavor. There is no need to salt them either — they are already salty from the sea water. — Frozen mussels are an inexpensive way to make fish soup rich and tasty. They go best with tomatoes. Add them at the very end, after removing the soup from the heat. — To remove the meat from the shell, use the empty shell from another mussel as tongs. And to avoid losing the delicious juice, serve the mussels with bread to dip in the sauce. — Mussels live in different types of water. The less salty the water, the smaller the mussels. For example, White Sea mussels are small and tender, while New Zealand mussels are very large and dense. — Mussels have fibers that look like seaweed sticking out of them. These are not edible, but special threads (“beards”) that the mussel uses to cling to rocks. Before cooking, simply pull them off sharply to remove them. — Almost any recipe for fresh mussels will work for frozen ones. First, prepare the sauce completely, and add the mussels at the very end: without shells — for 1–2 minutes, in shells — for 2–3 minutes. You can try properly prepared mussels at the Lambic restaurant chain. Our menu features live mussels in Roquefort sauce, tom yum, truffle, and white wine sauce. We also offer a wide selection of other dishes, an extensive beer list, and a consistently welcoming atmosphere. We look forward to seeing you!
01 November 2025
European cuisine: history, characteristics, and popular dishes
Contents The history of European cuisine Types of European cuisine The most popular dishes of European cuisine Italian pizza, Belgian waffles, German strudel, French frog legs... All these dishes, so different, are united by a common concept—European cuisine. It is truly multifaceted, as it incorporates the culinary traditions of all European countries, from Ireland to Turkey. What unites the cuisines of different nations? And what is the basis of famous European recipes? Find the answers in this article! The history of European cuisine The development of European cuisine began in the Middle Ages. The perfection that many recipes have achieved is largely due to the skill of the chefs who served at the courts of kings and noblemen. The cuisine of ordinary people has always been simpler and more modest, and this has also left its mark. For example, the poor often could not afford to eat meat, which led to the emergence of a huge number of dishes made from mushrooms, berries, wild fruits, and herbs. The tastes of Europeans have transformed from era to era under the influence of historical events and the fusion of cultures. However, it is European cuisine that is often referred to as classic because it is based on meticulous selection of ingredients and high standards for their quality and freshness. Types of European cuisine European cuisine can be divided into several categories: — Northern European (Britain, Scandinavia, the Baltic States) — based on fish and seafood dishes. The mild climate of the Baltic States has added the gifts of nature to it: vegetables, berries, grains, and mushrooms.— Central European (Germany, Austria, Hungary, Czech Republic, Poland) — meat dishes, hearty vegetable side dishes, sweet pastries, and beer.— Southern European or Mediterranean (Italy, Spain, Greece, Portugal) — an abundance of fish and meat, high-quality dairy products, fresh vegetables and herbs, and a cult of olive oil and wine.— Western European (France, Belgium, Holland) – famous for its cheeses and dairy products. French cuisine stands out in particular, combining provincial simplicity with aristocratic sophistication. The most popular dishes of European cuisine Let's take a look at five iconic dishes that vividly illustrate the diversity of European cuisine. Belgian waffles If there is a dessert that can win anyone's heart, it is Belgian waffles. They are the pride of Western European, specifically Belgian, culinary tradition. There are two main types: Brussels waffles, which are light, airy, and rectangular, and Liège waffles, which are denser, oval-shaped, and contain caramelized sugar crystals inside. Brussels waffles are served with savory fillings, from meat to fish, as well as with whipped cream, chocolate, fruit, and ice cream. Liège waffles are good on their own and can be eaten on the go as a filling and sweet snack. The secret to their unique texture lies in the special way the dough is prepared, often using yeast and a large amount of butter. Fish and chips This dish is a true symbol of Great Britain and a vivid representative of Northern European cuisine. It consists of golden slices of deep-fried fish (most often cod or haddock) in crispy batter, served with French fries. The history of the dish began in the working-class areas of London in the 19th century. It was a hearty and inexpensive meal, simple and without frills. Traditionally, fish and chips were wrapped in paper and sprinkled with coarse salt and malt vinegar. Salade Niçoise This salad comes to us from sunny Provence and is the benchmark of Mediterranean cuisine. Its basis is freshness and color: ripe tomatoes, boiled eggs, crisp green beans, anchovies, olives, and lettuce leaves. A classic Niçoise salad always includes tuna (fresh or canned). The main feature of the salad is the dressing made from olive oil, lemon juice, garlic, and Provençal herbs. Live mussels in sauce (Moules Marinières) This dish epitomizes the cuisine of the Western European coast. The word “live” means that the mussels are cooked immediately after being caught. The classic method of preparation is Moules Marinières: mussels are stewed in a large pot with white wine, shallots, celery, and aromatic herbs (parsley, thyme). The result is a fragrant broth, which is also eaten. Flemish beef This dish is the jewel of Belgian and, to some extent, French cuisine in the Flanders region. It is a hearty and aromatic beef stew that is simmered for a long time until it is incredibly tender. The main feature and secret of its taste is the use of dark beer instead of wine or broth. Onions, herbs, and often mustard are also added to the stewed meat. Tiramisu One of the most famous desserts, invented in northeastern Italy, in the Veneto region. Classic tiramisu is a layered dessert where light and airy cream made from mascarpone cheese, eggs, and sugar is alternated with savoiardi biscuits soaked in strong black coffee. The finishing touch is cocoa powder, which adds a slight bitterness. Contrary to popular belief, the authentic recipe does not use alcohol, although some variations may include a little Marsala or liqueur. Tiramisu is not baked but refrigerated, which allows it to “mature” and achieve the perfect delicate consistency. You can try delicious European cuisine at the Lambic restaurant chain. Our menu has everything from first courses and hot dishes to exquisite desserts. We also offer an extensive beer list and an excellent selection of wines. Come and visit us—it's cozy here!
01 November 2025