Rise of the machines: can artificial intelligence replace tastemakers
No one disputes that neural networks are taking over the world. But many people still believe that in some professions, humans are irreplaceable — for example, in creativity, where it is not the quality of the work that is valued above all, but the emotions that the creator has put into it. And what about tasters, particularly of alcoholic beverages — can artificial intelligence fully replace them? Let’s get to the bottom of it.
Pros and cons
Machines have been used in the production of alcoholic beverages for a long time — for example, technology monitors the temperature of fermentation and many other processes. But the final decision — whether to release the product into the world or not — is still made by a human being. It is professional tasters who taste the finished drinks and give a verdict on how well they are made.
It is known that there have been many attempts to create an artificial «nose» that would capture and recognize the aroma of drinks. But as experiments have shown, it is too early for it to compete with humans — humans are capable of capturing up to a trillion flavors. In addition, experienced tasters can make predictions on the smell, how the drink will evolve with longer aging, and this artificial intelligence is all the more beyond the control.
As experts themselves say, they have been learning the art of tasting for dozens of years. And it is simply impossible to put so much experience into a program so that it could evaluate a product in the same way as a human being. In addition, everyone evaluates drinks differently, focusing on their individual preferences, sensitivity, approach. Trying to systematize this is like having only one critic evaluate art, books, or movies. Neural networks can derive the perfect formula for drinks, but are hardly able to properly evaluate the diversity from different angles, as humans can.
It is also important to remember that the sense of taste is made up of many elements. Among them are sight, smell, touch and even individual associations. In addition, it takes a very extensive vocabulary to not just recognize but also describe a flavor correctly.
Professional tasters are very careful with their «working tools» — the taste buds. For example, they do not use perfume during tastings, do not work with colds, and the process itself usually takes place in the morning, because at this time the receptors are most sensitive. This is why experienced professionals are so valued around the world. And this once again proves that so far artificial intelligence can’t even come close to competing with them.
And all amateur tasters are invited to the beer restaurants of the Lambic chain, Hundreds of the best beers from all over the world are waiting for you to try them!
The strongest beers: what to try
Beer is considered to be a light drink - you can drink a lot of it and hardly get tipsy. But this is true only for non-strength varieties. Meanwhile, there are some that can easily give a head start to both vodka and whiskey. Let's tell you more about them! World leaders Brewmeister Snake Venom (67.5%) Scottish ale called “snake venom” for its incredible strength. It is achieved by smoking peat malt, using two types of yeast and multiple freezing. Despite the high concentration of alcohol, the beer is characterized by softness, retaining hop aroma and malt bitterness. Price - more than 6000 rubles. Used in cocktails. Brewdog Strength in Numbers (57.8%) The result of a collaboration between BrewDog and Schorschbräu, who created the beer using the “Icebock” method (freezing and clearing of ice). Additional strength was provided by a 10-year-old whisky. It was released in a limited edition at a price of $40 for 50 ml. Brewmeister Armageddon (65%) Scottish beer made from crystal malt, oats, wheat and spring water. The strength is achieved thanks to the addition of aged whisky. Price - from 5000 rubles. Koelschip Start the Future (60%) Dutch ale obtained by the “Icebock” method. Despite the standard ingredients, the flavor turned out to be unusual - sweet-tart with soapy and peppery notes. Created as an experiment, not flavor-oriented. Price - approximately $46 for 330 ml. Schorschbrau Schorschbock 57 (57%) German ale from the famous Schorschbrau brewery, which usually produces beers with a strength of 13-16%.It is distinguished by dark amber color, oily texture and burning taste with whiskey notes. It is produced in limited batches, the price is $300 for 400 ml.Rock Bottom Campbell Beer PT's Punch (56%)A California ale with guava, orange and passion fruit. Easier to drink than its European counterparts, with a pleasant bitterness and floral notes. Unlike other experimental varieties, the drink is available in online stores for pre-order. Strong in Lambic In our country, of course, you can not drink 50-degree beer. But you can treat yourself to a strong foamy drink in any beer restaurant. At Lambic we offer several with high strength. The result of a collaboration between BrewDog and Schorschbräu, who created the beer using the “Icebock” method (freezing and clearing of ice).Additional strength was provided by a 10-year-old whisky. It is listed in the Guinness Book of Records as the strongest in the world, and the high degree is achieved thanks to fermentation. We will recommend excellent gastronomic accompaniments for all varieties so that you can get a real pleasure. We look forward to seeing you!
23 April 2025
Bornem Double beer: a taste with a history
There are many special options among Belgian brews, especially when it comes to beers with a history. But Bornem Double stands out even among such stars. At the recent California Microbrew Beer Festival, this Van Steenberge Abbey draft was recognized as the best in its category. What is its charm — we will tell you in this article. Main features Bornem Double is a lively beer with a full, rich, velvety flavor that harmoniously combines fruity notes and malt sweetness. The long aftertaste reveals nuances of spices and chocolate, as well as neat hop notes. Separately it is worth talking about the aroma. It is very beautiful, with notes of milk chocolate, brown sugar, vanilla and spices. The variety is good both inside and outside — in the glass it reveals a deep dark brown color with burgundy reflections. Bornem Double is usually served with meat dishes — steaks, grill, game, sausages. Despite the rather high strength of 8%, the beer is very drinkable, and you can hardly feel alcohol in it. It is also perfect for cold seasons, as it has a warming effect. Secrets of production The history of Bornem beer began in 1957 at the Beirens brewery in the town of Wommelgem. After the brewery closed in 1971, thanks largely to the abbots of the Bornem monastery, the recipe was taken over by the Van Steenberge brewery. The beer was originally sold under the St. Bernard brand and with the monk’s image on the label. However, to avoid similarity with the St. Bernardus Watou brand, the logo was changed: an image of a heron holding a fish appeared on the label. The choice of the symbol is not accidental: the heron is a typical inhabitant of the neighborhood of Bornem, which reflects both the charm of the local fauna and the traditional culture of the region. By the way, the word «heron» is often found in the names of local bars and brasseries. The main feature of this dub is the manufacturing technology. The beer is not pasteurized, and after primary fermentation in barrels it undergoes secondary fermentation in bottles, acquiring its unique taste. You can try Bornem Double in any Lambic brasserie. In our beer restaurants you will find a large selection of varieties from all over the world, including Trappists, as well as an excellent assortment of dishes and always cozy atmosphere. Come — we will find something to surprise you!
23 April 2025