EAT WITH BEER. METENIS

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....

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Eat with beer. Winter solstice.

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. ...

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Eat with beer. St. Martin's feast in three meals with beer.

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?...

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WHAT IS PAGAN BREWS

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...

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MIXED FERMENTATION

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. ...

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A barrel-aged beer

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....

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HOW TO BREW BEER AT HOME?

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. ...

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NE VISS IR IPA

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...

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WHAT IS CRAFT BEER

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....

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BRAGGOT, HONEY BEER AND MEAD

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...

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LEĢENDĀM APVĪTAIS POKAIŅU MEŽS

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...

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GRIEĶU ALUS LĀSTS

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,...

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