Has it really been
ten years since the beers of Unibroue first became available on store
shelves? Yes, it has, and in that decade this Chambly, Quebec, Canada brewer
has astonished beer lovers in both Old World and New with its vast array of
authentic Belgian styled ales. Introducing new beers on a regular basis, the
company keeps interest fresh. I for one am always happy to see a new
Unibroue beer on the shelf, a beer I know will be another classic from one
of North America’s elite brewing companies.
Strangely, only a few of Unibroue’s beers are listed on Epinions despite
their sizable product line, a fact that puzzles me to this day. The company
itself has often been credited with producing magical brews, but you should
know that it took a bit of business legerdemain to get started at all. Back
in 1990 André Dion and Serge Racine, the two founders of Unibroue,
discovered it was virtually impossible to get a brewing license in Quebec.
That being the case, they purchased a seventy five percent interest in La
Brasserie Massawippi, a failing brewer in Lennoxville, Quebec.
Soon after, the remaining shares of La Brasserie Massawippi were purchased,
and by 1992 Unibroue was born, with brewing activity moved to Chambly in
1993. Since then the company has won critical acclaim for its distinctive
and authentic Belgian styled ales. In addition to sales in Canada, Unibroue
beers are now exported to the United States and Europe. Recently, the
company took a slight departure from its usual Belgian flavor and added a
trio of pilsners to its family. Unibroue’s beers include:
Blanche de Chambly:
Belgian White ale, 5% alcohol by volume. First brewed 1992.
La Maudite
Strong Belgian Red, 8% alcohol by volume. First brewed in 1992.
La Fin du Monde
Belgian Tripel, 9% alcohol by volume. First brewed in 1994.
Raftman
Whiskey malt ale, 5.5% alcohol by volume. First brewed in 1995.
Eau Benite
Belgian Golden/ low strength Tripel, 7.7% alcohol by volume. First brewed in
1996.
Quelque Chose
Gluhkriek, 8% alcohol by volume. First brewed in 1996.
Trois Pistoles
Strong dark ale, 9% alcohol by volume. First brewed in 1997.
1837
Belgian blonde, 7% alcohol by volume. First brewed in 1997.
Don de Dieu
Tripel “Wheat”, 9% alcohol by volume. First brewed in 1998.
U
Pilsner, 4.9% alcohol by volume. First brewed in 1998.
U2
Pilsner, 5% alcohol by volume. First brewed in 1999.
La Bolduc
Pilsner, 5% alcohol by volume. First brewed in 2000.
Ephemere
Style varies. Alcohol content varies. First brewed in 2000.
These beers are some of the very finest you will ever taste. Most of them
are spiced, just like the Belgian brews that inspired them. They are
generally bottle conditioned, which lengthens their shelf life and actually
causes them to improve instead of deteriorate with age. Their brews are
generally a great value too, averaging about $4 to $5 for a 750ml bottle.
Ready for the scandal sheet? Unibroue has not been without controversy.
Early in 2001 the company lost its certification as being “GMO” (Genetically
Modified Organisms) free. This meant that the CFIA (Canadian Food Inspection
Agency) deemed that Unibroue beers were being brewed from genetically
engineered strains of grain, a fact that baffled the company (and threatened
profits, since this would be an impediment to export to some of its
markets). Fortunately, the company invited an inspection and passed it, and
now has been re-certified.
With all that nonsense out of the way, Unibroue can now celebrate 10 years
of fine brewing, and we the drinkers of its products can celebrate too.
There is, of course, no better way to celebrate a decade of brewing
excellence than to brew a new beer, and that is exactly what the company has
done with the release of 10, or dix (deece) in the French language
that is native to Quebec.
10 is a very special beer. It is a Tripel (another one!), but it’s a bit
different than any of Unibroue’s other Tripels, a bit stronger at 10%
(appropriately) by volume. 10 is a limited edition brew. Only 6000 cases
were produced, split up between Quebec that received 3500 of them and the
rest of the world, which got 2500. Gift sets are being sold too, though I
have not seen them. They feature a bottle of the beer and two commemorative
glasses. 10 will be difficult to find in most areas. I certainly would not
have seen it here in Georgia, but passing the New Years holiday in Rhode
Island with family I had the occasion to purchase a few bottles.
The packaging for 10 is simple but elegant. A large, 750ml brown bottle with
simple golden letters embossed on it’s surface: Unibroue 10. It is a
bit more expensive than most Unibroue beers. I paid $7.99 a bottle, but 10
would be a bargain at twice the price.
After removing the cork cage from my bottle of 10, I slowly twist out the
cork until I hear that blessed POP!, certainly one of the most beautiful
sounds in the world. A ghostly vapor slowly emerges from the bottle mouth
into the air and beckons the drinker to partake of 10. I resist for the
moment, allowing the beer to breathe and as it does a steady column of foam
slowly, very slowly exits the bottle and, condensing back into liquid,
streams down to the table.
Finally I decant a small amount of 10 into my drinking glass. I am able to
pour about a third of the glass full of liquid, the remainder is quickly
filled to the rim with a towering column of foam. What liquid there is is a
deep golden color with a steady stream of tiny bubbles rising to the top,
much like fine champagne.
The nose is a delight. One could rightly say there is more going on in the
nose alone of this beer than there is in the entire palate of many other
brews. Rich sweet malt, alcohol, fruit, spice are all apparent just by
smelling. Of course, these characteristics are all intensified upon sipping
10. There are hints of dry pineapple, coriander, star anise, Belgian
“horseblanket” yeast character, and a wonderfully dry and warm finish. You
won’t find hops here, but that’s normal for a Belgian style tripel.
For the final few inches of brew in the bottle, I swirled up the contents to
rouse the yeast and emptied into my glass. This is a point of contention
among some beer enthusiasts. Some don’t recommend the practice, but I like
the flavors yeast adds to the beer. It’s good for you; too, since yeast is
packed with B-vitamins and can help to reduce hangover affects the next day.
Here, the yeast added a “nutty” component to my final glass, an extra
dimension to an absolutely exceptional brew.
10 is not a beer to pair with food. This is a wonderful aperitif, or a
wonderful digestif. It is a beer that is delicious now, but will age nicely
too. Perhaps 10 years would be ideal (and appropriate)? I’m laying several
bottles down to find out. I’ll get back to you on it in 2012.
And remember, try a new beer today, and drink outside the box.
*Pricing data accurate at time of review or latest update. For reference only, based on actual price paid by reviewer.
(B)=Bottled
(D)=Draft