Unibroue Don de Dieu

This is the last of a "varietal" four-pack of Unibroue that I purchased. The brewery describes this beer as a Triple Wheat Ale which is something that I am unfamiliar with. Styles are often important for consumer recognition when in reality there are no limits or boundaries. This is a great reason why visiting company websites or following up with a little research is good knowledge to have before enjoying a new beer.

Alcohol Content: 9
IBU: 10
Malts: ?
Hops: ?

Price: $12/ four-pack
Medium: Tulip (white wine glass will suffice)

Unibroue Trois Pistoles

Another award-winner beer from an award winning brewery. Trois Pistoles is an abbey-style dark strong ale. My studies for the BJCP did not particularly cover this beer style but what I do know is its Belgian influence. Abbey ale yeast or Belgian yeast provides much of the character and complexity in this high gravity beer. Enjoy!

Alcohol Content: 9%
IBU: 15.5
Malts: ?
Hops: ?

Price: $12/ four-pack
Medium: Wine glass/ goblet

Aroma: Dark, ripe winterfruits, plums, tart cherries. Strong esters balances with spicy phenols from Belgian yeast strain I presume. An unusual lemon background. It hosts a distinct house-like character from Unibroue – perhaps the same yeast for many of their beers. Sweet, vinous or rum-like aroma presents itself nicely in this high gravity dark ale. Hints of roast and brown sugar. Malty, with little to no hop presence.

Appearance: Deep reddish brown with moderate haze. Approaches a porter color but not quite as dark. 32 SRM according to the brewer’s website. Glass selection will play an important role in this beer’s presentation. Beige, tan-colored head with great retention and an effervescent carbonation. Ale on lees - therefore yeast sediment in the bottle.

Flavor: Moderately tart fruity esters and malts combines to form a complex character largely influenced by the yeast. Some spicy phenols or house yeast character from Unibroue. Hints of roast in the finish and rum-like or port wine alcohol. Rum character could be from brown sugar additions, which may also be described as molasses. Possibly some fusel alcohols noted in flavor and mouthfeel. Finishes moderately crisp and dry with a pleasant aftertaste of residual sweetness.

Mouthfeel: Warm alcohol notes, possibly some fusel alcohols but nothing solventy or “hot”. Moderate body, deceivingly lighter than the color of the beer suggests. This is intensified by high carbonation that scrubs the palate and prevents any cloying sweetness from lingering. Pleasant and spicy, from yeast and spice additions. Strong but smooth.

Overall Impression: Although the beer finishes rather crisp and dry, it’s mouthwatering sweetness in the aftertaste is a great example of an aperitif to a meal. In other words this is a great pre-dinner beer as it gets the palate ready for a savory dinner. Can be aged for up to 8 years if you have the willpower and right cellar conditions. Pairing suggestions can be found on the company's website which I highly recommend visiting for the cool stories/ legends about the beers history behind the name. Like any beer though, research should be done before indulging for the best experience and serving suggestions.

Unibroue Maudite

The brewery describes Maudite as a strong amber-red ale which may be synonymous with a Belgian strong dark ale. This is another Unibroue example that is re-fermented on lees in the bottle. It is possible to age this beer for up to 8 years partially because the yeast in the bottle will aid in reducing oxidation, or the staling of beer.

Alcohol Content: 8%
IBU: 22
Malts:
Hops:

Price: $12/ 4-pack 12oz bottles
Medium: Snifter/ wine glass will suffice

Aroma: Tart cherry and oranges appear first, with a somewhat sharp or acidic character. Coriander lends more spice notes while yeast-derived phenols provide clove. Spice additions are unusual for this style but add complexity in the case. Malt/ bread/ caramel sweetness prevails over a delicate floral hop nose. No diacetyl. Raisins, prunes, other dark winter fruits describe malt sweetness and fruity esters from fermentation.
Appearance: Moderately hazy amber to reddish-brown color supports a dense, rocky, beige foam. Great retention. Carbonation is effervescent - lots of tiny bubbles flow consistently up the rounded glass for several minutes in a slow fashion.
Flavor: Richly malty characterized by bread crusts, cherries, and raisins. Dark fruit character reminiscent of highly kilned specialty malts and/or Munich malt. Pleasant caramel sweetness lingers into the aftertaste. Light hop bitterness but still manages to finish crisp by finishing dry. Well attenuated? Phenols from yeast lends a clove-like spiciness. Coriander perhaps too much for the style. Very complex. Balance is towards the malt sweetness despite finishing crisp and dry. Also noted lemon citrus in the aftertaste which I may be getting from the acidic nature.
Mouthfeel: Medium-light body for such a big beer. Very palatable with no harsh or solventy alcohols. Smooth for an 8%ABV beer. Carbonation is moderately high and lends to the perceived light body. Otherwise may come across as much fuller. Acidity could be confused with spicy character.
Overall Impression: Very different than previous examples of Belgian strong dark ales that I've tasted in that it finishes with less malt sweetness and seems very light for the style. Coriander and clove lend complexity but are unusual - actually reminds me a bit like a strong, dark Witbier (oxymoron) which is quite unusal. Re-fermentation in the bottle is traditional however. Aging for up to 8 years should yield a madera or port-like quality. Pair with washed rind cheeses or funky cheeses.

Unibroue Blanche de Chambly

After a long break from the blogging experience, I return with a unique offering of a traditional Belgian-style White (or Witbier) from one of Canada's finest breweries, Unibroue. Brewed in Quebec and imported by Unibrew USA, which I was surprised to read Shelburne, VT. It's the first bottle-refermented white beer in North America.

Alcohol Content: 5%
IBU: ? (low)
Malts: Presumably Pilsner, Wheat
Hops: ?

Price: $12/ 4-pack 12 oz bottles
Medium: Flute glass

Aroma: Spicy phenols are very prominent, with clove being the most obvious and hints of vanilla in the background. Floral, perfume-like hop aroma is low and aids in complexity. Coriander spice notes are moderately less assertive compared to yeast-derived phenols. Bready yeast character and honey-like sweetness provides balance to the tart fruitiness of curucao oranges. Lemon zest also very prominent, perhaps derived from a large proportion of wheat (malted, flaked, or unmalted).
Appearance: Pale golden with moderate haze as to be expected from large proportions of wheat. Fluffy, mousse-like white head forms instantly and remains throughout the session (great retention and belgian lace). Re-fermented in bottle, so yeast was decanted when pouring into a glass to preserve its elegant appearance. Carbonation is champaign-like, effervescent with fine bubbles continuing to stream for several minutes.
Flavor: Only hints of honey-like sweetness in the beginning, morphing into a yeasty or bready character about mid-palate. Then the bouquet of flavors really shine. Tart lemon-zest and orange citrus is complemented by spicy phenols (mostly clove). Floral, perfume-like hop character lingers and possibly contributes spicy notes (if one can differentiate this from the yeast-phenols). Vanilla is subtle. Wheat provides a light flavor contribution. Balance is towards the tart-like citrus and bready yeast character. Bitterness is very low.
Mouthfeel: Very light body, perhaps too light even for this "champaign of beer" style. Carbonation is explosive and lends a tingling sensation. Subtle warming effect possibly from phenols (think pepper) as opposed to alcohol, which remains only at 5%. Very dry palate and finishes short.
Overall Impression: A very refreshing and light beer that is intended to be enjoyed fresh. However, Unibroue suggests aging up to 2 years if you wish to. Could use a touch more body despite its refreshing nature. The bottle-refermentation/ conditioning process could have lead to a higher than intended carbonation and thinner body - aiding in really drying out the beer. This beer characterizes a Belgian yeast strain and possibly a short lactic fermentation period which would promote the acidic character (unlikely). A great example of the style.