Elle: the complete history of the most famous style
Even those who do not know about beer have probably heard about ale at least once. And many are sure that they are synonymous. In fact, they are not: ale, like lager, like lambic, is just one style. So why is it more popular than all the others?
Back to the Past
Beer resembling ale was first brewed before our era. But a beverage that meets the characteristics of this trend appeared only in the 15th century in England. Like all other beers of that time, it was produced out of necessity: local water was practically unusable and milk spoiled too quickly. Ale, on the contrary, was purified from harmful bacteria during fermentation and could be preserved for a long time.
Characteristic features that distinguish ale from traditional beer appeared later. First, hops were brought to England, and some beer was brewed on the basis of this ingredient, while ale remained true to tradition — it was still made on the basis of spices and herbs and was not pasteurized or filtered.
Later on, another nuance was added: only those varieties that were produced at a temperature of 15–24°C by top fermentation were considered ale. The yeast in the finished product did not sink to the bottom, as in the production of other varieties, but remained at the top in the form of a foamy cap. The fermentation process manifested higher alcohols and esters, which subsequently had a significant impact on the taste. It was also a prerequisite for brewing ale — the finished beer was left to infuse in a cool place for a while. On average, the entire production process took no more than a few weeks, exceptionally — a couple of months in case of long brews.
Types of ale
This family includes many popular varieties: stout, porter, wheat beer, IPA, pale, Irish, Belgian, and Trappist ale, which is considered truly legendary. The thing is that only 13 breweries have the right to brew it; they have to be attached to the abbeys and meet a number of conditions for brewing and selling, for example, they have to donate part of the profits to charity.
It makes no sense to talk about the particular taste of ale — each variety has unique characteristics. But they all have one thing in common — high density, for which ale is called "liquid bread". It is believed that in terms of calories a glass of this beer can replace a portion of this product.
The best way to drink this beer is slightly cooled — about 12–18 degrees. Beer goes perfectly with different snacks, including cheese and fruit.
Want to try the best Belgian ale? Come to the Lambic beer restaurant — we have the best brews!
How to choose beer yourself: a detailed guide for beginners
Contents How to choose a delicious beer Seven signs of good beer Rules for drinking beer Beer is a low-alcohol beverage made from hops, barley malt, and yeast through fermentation. But not everything on store shelves and in bars can be called truly good beer. How can you choose a tasty beer How can you choose a tasty beer if you don't know anything about it? Here are ten simple rules to help you find a truly good drink. 1. Label To avoid buying a poor-quality product, you need to check the label for authenticity. On a quality beer, it should be affixed evenly, without wrinkles, bubbles, or damage. All information, including ingredients and shelf life, should be easy to read. And with the help of special apps, you can check the authenticity of the excise stamp to ensure the legality of the product. 2. Shelf life The shorter the shelf life, the better the quality of the beer. Stabilizers are added to the drink for long-term storage, which makes it harder on the body. For example, live unfiltered beer can only be stored for 2-3 days, and it is best to try it in breweries. Pasteurized “live” beer from the store can be stored for several weeks. Never drink beer that has expired — it can cause poisoning. 3. Strength and density The numbers 10%, 12%, or 14% on the bottle most often refer to the density of the beer, not its strength. Here is an approximate conversion to familiar degrees: — 10% density — about 4% alcohol; — 12% — about 5%; — 14% — about 6%; — 18% — about 8%. Nowadays, many manufacturers directly indicate the alcohol content. The norm is from 3% to 14%. Good beer has an alcohol-to-density ratio of about 1 to 2.5. If the balance is disturbed, alcohol may have been added to the drink. 4. Storage conditions Beer in kegs in bars or stores must be stored in a cool place. This is especially important to monitor in the summer. Heat and sunlight cause beer to spoil quickly and may cause it to ferment. Therefore, both in restaurants and supermarkets, it is worth asking where the drink was stored. It is best not to take warm bottles from the shelves. 5. Cleanliness matters Beer keg tubes should be cleaned daily or at least several times a week. If this is not done, yeast residues will spoil the taste of the drink and give it an unpleasant sourness. This means that it is better to go to trusted establishments, as the risk of encountering a poor-quality product is lower. 6. Serving tricks Before pouring beer, there is no need to wipe the glass dry. It is enough to rinse it with cold water to wash off dust and cool it down. Water droplets on the sides of the glass will help the beer reveal its taste and aroma better. 7. Counting circles After drinking a good beer, foam marks — “rings” — remain on the sides of the glass. Their number often corresponds to the number of sips. If there are no marks, the beer may be diluted. You should also be wary if the foam is too large and takes up half the glass — unscrupulous bartenders save on the drink this way. 8. Better to pour it into another container Beer can be sold in glass bottles, tin cans, or plastic containers. It is best to drink it after pouring it into a glass or mug. If you drink it straight from the bottle or can, the drink gets shaken up and quickly oxidizes, which spoils its taste. 9. What is the price? Cheap beer almost always means poor quality. Of course, a high price does not always guarantee excellent taste (part of the price may be advertising costs), but a low price is a sure sign of a bad product. 10. Choose according to taste And the last rule is that to choose a beer that you will definitely like, it is important to focus on your own taste. The main types are: porter — dark and strong; ale — thick and aromatic; lager — classic light; lambic — Belgian beer with fruity notes. Seven signs of good beer The quality of beer can be determined by several characteristics: — Good beer should not be cloudy (this also applies to unfiltered beer). Cloudiness indicates impurities or a violation of the brewing process. — There should be a slight bitterness of hops in the taste, but it should not be unpleasant. — There should be no pronounced smell of honey or acidity — this is a sign of a defect. — The taste should be dense and rich, not watery. — The foam should be dense and persistent, lasting several minutes. With light beer, the foam leaves rings as the glass is emptied. — Dark beer usually has less foam (up to 5 cm), but the bubbles last longer. — A distinct sourness and sharp bubbles indicate that the beer has fermented or contains artificial additives. Rules for consumption Have you selected a quality beer? Here is how to serve and drink it properly: — Do not mix different types of beer in one glass. It is better to finish one and pour a fresh one into a clean glass. — Choose glasses made of glass, ceramic, or porcelain. Plastic and metal are not suitable. — The optimal serving temperature is up to 8 °C. Cool beer in the refrigerator, but not in the freezer — a sharp temperature change will spoil the taste. — Pour beer correctly: hold the bottle or can 2-3 centimeters from the rim of the glass, which should be held at an angle. Pour to the middle of the glass (there is often a special mark there) to allow the foam to form and settle. — The ideal way to taste beer is in three sips: the first large (about half), the second half of what remains, and the third to finish off the rest. And don't mix beer with other alcohol. — Never add fresh beer to yesterday's leftovers. It's better to pour out any unfinished drink. Now you know how to distinguish quality beer and serve it correctly. And if you don't want to do everything yourself, come to Lambic beer restaurants! We will advise you on beer, recommend excellent snacks to go with it, and delight you with a cozy atmosphere. See you soon!
30 September 2025
Start the new season with taste: what beers to drink in autumn
Contents 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!
30 September 2025