The legendary Kwak: It's not even about the glass
This beer can be rightly called a symbol of Belgian brewing. And taste is not the main thing here — tourists from all over the world come to Brussels to see how Pauwel Kwak is served in the local brasserie. The fact is that this drink is traditionally consumed from a special glass. And if you add to this fact the excellent taste — it is clear why connoisseurs from all over the world want to try Kwak at least once in a lifetime.
History of Tradition
Amber ale Kwak was born in the 18th century. It owes its name to the brewer Powell Kwak, who lived and worked in Dendermond district. The man had an inn and a small production facility, where he brewed the original strong beer. The glass in this story appeared unexpectedly — at the time, coachmen, according to the Napoleonic Code, were forbidden to leave their workplace even in case of extreme thirst. And Powell Kwak figured out how to solve their problem — he invented a vessel that was tightly attached to the carriage. As a result, everyone benefited: the carriage drivers could drink the refreshing drink even on the move, Kwak made his inn a center of attraction, and centuries later he even went down in history.
A few centuries later Kwak beer was reborn — the specialists of Bosteels started to make it. And along with the drink the glass became fashionable — in memory of the legendary brewer.
An old new flavor
Pauwel Kwak today is an amber ale with a variety of flavors. There's honey, fruit, caramel, banana, licorice, orange, and yeast — you can enjoy every note. Kwak is a pretty strong beer, but the degrees in it are barely perceptible, which also makes it attractive to tourists.
To serve the legendary beer, glasses of different sizes are used: from 0.3 to a liter. In addition, in some Belgian bars there is an interesting tradition — to leave your own shoes as a deposit for the container! But travelers usually do not mind — on the contrary, many of them specifically look for places where you can drink Kwak according to all traditions.
Pauwel Kwak should be consumed chilled to 5–10 degrees. It is poured into a dry glass at a slant, and tasted only after the foam settles. This usually happens after 15–20 seconds.
If you want to taste Belgium — you should definitely start with Kwak beer. In the capital you can do it in a beer restaurant. We honor the traditions of this beautiful country and offer only the best foamy drinks. Also, our menu has a lot of excellent beer snacks — come and try them!
Why beer is served at different temperatures: explained in simple terms
Contents How temperature changes taste, aroma, bitterness, and strength Which beer styles prefer cold, and which prefer warmth How we take care of temperature at Lambic Beer lovers know this well: pale lagers are best served ice-cold, while dark beers are noticeably better at warmer temperatures. Serving temperature is just as important a part of beer culture as the right glass or the freshness of the drink. It directly affects which flavors and aromas you perceive. Let’s break down what temperature different beer styles should be served at to reveal all their facets. How temperature changes taste, aroma, bitterness, and strength Beer contains a huge number of aromatic compounds — esters, phenols, hop oils, and various flavor notes. At low temperatures (around 0–4°C), these substances barely evaporate, so the aroma is almost imperceptible. The beer feels simply refreshing and flat. As it warms up (to 8–14°C), the aromatics begin to “wake up”: floral, citrus, spicy, or malty notes emerge. That’s why beer often “opens up” as you drink it. Temperature directly affects how basic tastes are perceived. Cold dulls the taste receptors, softening hop bitterness and making the beer more drinkable. This is ideal for light lagers. But in a dark ale or porter, where complex malty sweetness balanced by gentle bitterness is essential, cold will hide this harmony, leaving only a watery impression. Warmth, on the contrary, enhances both bitterness and sweetness, making the flavor fuller and more intense. Cold beer feels more carbonated and “sharp” on the tongue due to carbon dioxide. Warmer beer shows its body, oiliness, and creamy texture — qualities especially valued in good ales and stouts. Alcohol vapors also evaporate more readily in warmth. That’s why strong beer (above 7–8% ABV), if served too warm, can hit the nose with a harsh alcoholic aroma. Served too cold, it can create a deceptive sense of lightness, and intoxication may come unexpectedly. Which beer styles prefer cold, and which prefer warmth Broadly speaking, the entire beer spectrum can be divided into three temperature zones. Cold serving (4–7°C) — Pale lagers and pilsners. Their main purpose is to quench thirst. Cold highlights their cleanliness, light hop bitterness, and freshness.— Wheat beers (Weissbier). Cold serving enhances their spicy yeast character and citrus notes, making them incredibly refreshing.— Most mass-market beers. They are often served and stored ice-cold because low temperature masks possible flaws and a simple flavor profile, making them seem just fresh. Classic temperature (8–12°C) — Pale ales and IPAs. At this temperature, the full range of American or English hop aromas opens up — pine, citrus, tropical fruits — while bitterness remains balanced.— Amber ales and porters. Caramel and nutty malt sweetness becomes noticeable, and the texture turns rounder.— Quadrupels and other strong Belgian ales. The warmth is perceptible but doesn’t let alcohol dominate, allowing you to appreciate the fruity and spicy complexity. Warm serving (12–14°C and above) — Dark and imperial stouts. Only at this temperature do you truly experience chocolate, dried fruits, coffee, and caramel. The beer becomes like a refined dessert, with alcohol woven into the overall bouquet.— Traditional British ales. Their optimal serving temperature is room temperature (14–16°C). This reveals their malty, bready, often nutty character.— Complex Belgian ales (Trappist, abbey styles). Their fruity and spicy yeast profile requires warmth to fully unfold. How we take care of temperature at Lambic In our Lambic restaurants, the approach to temperature is part of our philosophy. Our storage system allows us to maintain different temperature regimes for different beer styles. In addition, we use the proper glassware. We never serve complex, warm beers in icy or frozen glasses. The glass is at room temperature so the beer’s flavor can reveal itself in all its dimensions. What we recommend to our guests: — Trust the staff. If you’re advised to let a beer stand for a few minutes, don’t ignore it. It means the beer will open up better after warming slightly in the glass.— Experiment. Take the same stout and try the first sip immediately, then another after 5–7 minutes. You’ll be surprised how much the flavor changes.— Don’t warm the glass with your hands. There’s no need to deliberately hold the glass in your palms, especially with strong beers. Let it warm naturally in the room.— Ask questions. Don’t hesitate to ask the bartender or server what temperature a particular beer style is usually enjoyed at. For us, that’s a sign of your interest, and we’re always happy to explain. Come to Lambic — we’ll not only help you choose a beer to your taste, but also serve it the way its character demands. And we also offer a wide selection of Belgian cuisine and a consistently cozy atmosphere. We look forward to welcoming you.
20 February 2026
The perfect evening with beer and meat: which steaks and meat dishes to choose
Contents What’s the secret Lambic’s meat hits and the perfect beer pairings Simple rules Beer is a universal drink: depending on the style, it can be paired with a wide variety of dishes, from rich appetizers to desserts. But a special kind of pleasure comes from serving meat dishes with a foamy pint. Let’s explain why this is such a worthy pairing and which meat-based beer snacks are truly ideal. What’s the secret Belgian beer offers hundreds of styles and directions—from fruity, spicy ales to deep, robust porters. That’s exactly why it can be called the perfect companion to meat delicacies. Almost any dish can be matched with a beer that highlights all its flavor nuances. In turn, the right meat dish helps reveal the depth and character of the beer. Lambic’s meat hits and the perfect beer pairings We explored interesting pairings of hot meat dishes and beer using selections from the Lambic menu. Ribeye Steak A premium steak cut from the thick edge of beef, famous for its marbling, juiciness, and rich flavor. Grilled with aromatic herb butter, it delivers a powerful, buttery finish. You need a drink that balances the richness of the ribeye, cleanses the palate, and highlights the caramelized grill notes. A beer that’s too light will get lost, while one that’s too bitter will clash. The perfect pair is a Belgian Dubbel or an IPA. The Dubbel beautifully echoes the meat’s caramelization. Its moderate carbonation and full body handle the fat, while its yeast-driven complexity harmonizes with the herbs. An American IPA, with its bright hop bitterness, balances the richness and refreshes the palate. Blade Steak with Potatoes in Svan Salt A more approachable yet incredibly flavorful steak from the shoulder cut. It’s often served with rich sauces—like in our case, with an aromatic red-wine demi-glace infused with cinnamon and star anise. The dish is deep and intense, with pronounced spicy accents. The beer should be strong and complex enough not to fade behind the sauce. The perfect pair is a Belgian Tripel or a Porter.Tripel is a golden, strong beer with noticeable alcohol warmth, light spice, and fruity esters. Its brightness and dryness contrast beautifully with the richness of the sauce, while the alcohol warmth supports the dish’s spices. A Porter, with notes of dark bread and caramel, creates a cozy, harmonious pairing. Grilled Sausages with Braised Cabbage and Mustard Appetizing sausages made from a blend of pork and beef, with a crispy casing, served alongside sweet-and-sour braised cabbage and spicy Dijon mustard. A great combination of fatty, sour, spicy, and smoky flavors (thanks to bacon in the cabbage). You need a versatile, refreshing yet not simplistic beer — one that cuts through the fat, softens the mustard’s heat, and complements the cabbage’s acidity. The perfect pair is a Pale Ale. Thanks to its expressive hop bouquet, it creates an interesting interaction with the dish. Its light fruitiness also highlights the caramelized sausage casing beautifully. BBQ-Glazed Pork Ribs with a Crunchy Salad Tender, fall-off-the-bone pork ribs coated in a thick, sweet-smoky glaze with Asian accents. Served with a cold, crunchy salad for contrast. This hot dish calls for a beer that can handle the sauce’s sweetness, refresh the palate, and either support the smoky notes or add a fruity freshness. The perfect pair is a Sour Ale or a Stout. For example, a Flemish red ale with its wine-like, fruity acidity works well — the complex bouquet pairs nicely with ginger and garlic in the glaze. A classic stout, with notes of roasted malt, bitter chocolate, and coffee, creates a powerful, almost dessert-like duo. It interacts with the glaze’s caramel notes, while its creamy texture balances the spice. Flemish-Style Beef Tender cuts of beef neck slowly braised in Bourgogne des Flandres beer. The result is incredibly soft and deep, with subtle acidity and spicy notes. Here, it’s best to choose a beer that creates flavor harmony. The perfect pair is the same beer used in cooking—or a similar sour or semi-sour ale. The beer’s acidity highlights the dish’s rich flavor, while its maltiness creates a complete, cohesive experience. Beef Steak with Mozzarella, Fried Egg, and Onion Marmalade A juicy chopped beef patty topped with stretchy mozzarella, a runny egg yolk, and sweet onion marmalade. A stunning combination of succulent meat, creamy cheese, egg, and sweet onion. The beer should bring all these elements together: handle the richness of the meat and cheese, avoid clashing with the egg, and emphasize the onion’s sweetness. The perfect pair is an Amber Ale. With its caramel-nutty malt profile and moderate bitterness, it complements the caramelized onions and highlights the steak’s savory depth. Simple rules Choosing meat and beer is based on simple principles of contrast and harmony. Rich and fatty dishes (ribeye, ribs) call for more bitter or sour beers. Spicy and complex dishes (blade steak, Flemish beef) need beers that are equally complex and strong. Simple, juicy dishes (sausages, beef steak) pair best with refreshing, balanced beers. Don’t be afraid to experiment and trust your senses. And if you want a guaranteed great experience — visit Lambic beer restaurants. Our servers will recommend the perfect meat to go with your beer. Enjoy your meal.
20 February 2026