Miķeļi, or the autumn equinox, is a celebration marking the end of the fruitful part of the year. The harvest should be gathered, and potatoes and other root vegetables should be stored in the cellar. The feast table at Miķeļi should be overflowing with abundance and satiety, and beer should flow like a powerful river that has broken through a dam. This time, Andris Ūpis brings us bean pudding, lamb chops, and a special dessert....

Grown in a Barrel, Nourished through the Bung. Continuing the theme of the relationship between beer and wooden vessels, the next point to highlight is the wooden barrel's ability to let the beer inside it breathe a little. Through the wooden walls of the barrel, the beer has limited but continuous access to oxygen. ...

The celebration of Summer Solstice (Jāņi) is not a sedentary affair filled with eating. It is a time for movement. Therefore, this year, let's set aside the pastries and shashlik. Let us instead consider meals that can be swiftly taken from the table or sipped from a bowl, enabling us to plunge back into the festivities of the shortest night of the year....

It's time to offer to the deity of fertility, Ūsiņš! In order to unlock the gates of fertility, our forebears would present offerings of eggs, onion skins, feathers, bones, coins, and scarlet wool thread. In keeping with tradition, contemporary adherents may offer credit cards, car keys, unworn designer attire, and the like. As for the ritual of floating horses, today's youths may substitute it by submerging motorcycles in the lake. Once Ūsiņš is appeased, attention turns to nourishing oneself. Andris Ūpis recommends gracing the table with a pantāgs adorned with marinated honey fungus, smoked meats, and dried porcini mushrooms, accompanied by hunger pancakes and a beef stew, while satisfying cravings with waffles drenched in whipped honey. ...

We have lots to show you! However, here are no tips on how to dye eggs. No tips on what to do with boiled eggs after the feast. And here are no recipes made at the church....

Spring is in the air. The days are getting longer. The sun is climbing higher again. It's time to celebrate Meteni, to visit each other and to wear disguises. And to feast on pork, pearl barley, legumes and, of course, beer. Instead of cooking indoors, let's go hiking! This time Labietis chef Andris Ūpis, has made an effort to give everyone who goes outdoors the opportunity to eat in the fresh spring air near a lively river....

This time for the winter solstice celebrations, chef Andris Ūpis is serving pork terrine, oven-roasted carp, bacon and pea cakes, as well as black cake with carrots. Head of Labietis, Reinis Pļaviņš, has matched the meals with a selection of beers that will grow from juicy refreshment into warming sips, encouraging us to think about fertility rituals. ...

Why Labietis eats? When we think about where we stand on the global beer map, we see that we are in an enviably comfortable position. In particular, we have unique brews that best describe the taste of Latvia. And why not blend these flavors with the traditions of Latvian cuisine?...

In short - PAGAN BREWS slogan, which has been decorating our bottles and merchandise for a year, most accurately describes what we - LABIETIS brewery on the threshold of its first decade - represent on the stage of the beer world...

In recent years the term “mixed fermentation” has come up quite often. These are the beers in which the brewer deliberately sets the feast table for more than one yeast or bacterial culture. ...

The use of wooden vessels in various stages of brewing is not a recent innovation. The first reports of wooden barrels made of planks and joined together with baskets or hoops can be found already in Ancient Egypt around the 26th century BC....

Everyone has thought about how cool it would be to brew their own beer. But for many it has seemed an unattainable goal, because you would think that you need special vessels, pipes, funnels and other equipment. ...

Many people associate beer only with summer or ice hockey, but actually the vastness of the beer world allows you to enjoy it all year round - you just need to know what to order....

Lai gan arodalus (amatalus, kraftiņš, amatnieku alus, garšīgs alus) Latvijā dzīvojas vismaz 5 gadus (neskaitot vēl ilgāku laiku specializētos veikalos un mājbrūvētāju vidū), plašākas sabiedrības izpratne par alus stiliem aizvien ir ļoti ierobežota. Neatkarīgie aldari...

Nav zināms precīzi, kur un kad uzvārīja pirmo Berliner Weisse (tie, kuri zina, noklusē vai arī ir miruši), taču klīst baumas, ka pats pirmais šo neparasti atsvaidzinošo skābalu brūvējis kāds vārdā nenosaukts aldaris Hamburgā. “Hamburgā?!”...

"We only have the ales." "But I want a beer!" Continuing on the topic of foreign words, let's briefly and concretely distinguish between ale and lager....

The craft could be called the new current in brewing, a counter-movement to large industrial breweries, which, unlike mass producers, pay more attention to taste and raw materials....

A short excursion into the history and etymology of honey fermentation in the territory of Latvia, the purpose of which is to start a discussion about consistent terminology in the modern Latvian language in matters related to the use of honey in brewing...

Jau ilgu laiku krodzinieki mēļo leģendas par miežu vīnu, kas smēlies spēku konjakā mucā. Priežu pumpuru smeķis apvienojas ar ozolkoku, radot bagātīgu aromātu, kamēr iesalainu augsta-alkohola līmeņa mugurkaulu papildina maigas konjaka notis. Alus, kas pieprasa...

KĀ ASPRĀTIS AISHILS NOGRŪDA ALU NO OLIMPA. Raudzēto dzērienu vēsture līdz salīdzinoši nesenam laikam vienmēr bijusi cieši saistīta ar reliģiju, līdz ar to šiem dzērieniem allaž piedēvētas dažādas ticībā balstītas īpašības. Reta ir senā kultūra,...