Unibroue Don de Dieu

Poured into glass.

This beer is very much a wheat beer on the nose. The smell is strong (especially of citrus). The smell gave a good expectation of what to taste. It's good. Like one of the last few beers I had, it wasn't quite my style. I could see it being enjoyed by those who love wheat beers. I can't quite pinpoint why this is true, but perhaps I'd say that the flavor is clear, and yet not excessive. I guess one would say the beer is quite balanced. I can hardly tell it's alcoholic content is 9% ABV.


This Don de Dieu is refreshing.

Overall, I like it.

Unibroue Don de Dieu

Relevant Links:
Don de Dieu (Unibroue Website)
Don de Dieu (BeerAdvocate.com)
Don de Dieu (RateBeer.com)

Website Information:
Don de Dieu
Origin: Chambly, Quebec
Brewed since 1998
ABV: 9.0 %
Fermentation: Top
Style: Triple wheat ale
Color: Orange-golden hue
SRM: 5
Clarity: Lightly cloudy
Head: White, creamy
Bubbles: Fine
Effervescence: Slow
Nose: Complex aromas of vanilla and fruitcake, flowers, and honey
Flavor: Smooth, complex flavor that is slightly fruity, malty, nutty, and yeasty, with a hint of unfiltered sake.
IBU: 10.5
Body: Medium
Aftertaste: Medium
Suggested serving temperature: 6ºC –8ºC, best at 10ºC / 43°F - 46°F, best at 50°F
Suggested glass: Tulip & balloon

About the Legend
Don de Dieu (Gift of God) was the name of the ship that Samuel de Champlain sailed on his mission to “explore and discover the vast and perilous land of America” in the name of the King of France. His travels led to the founding of Quebec City in 1608 (a modification of the Algonquin word “kebec” which means “where the river narrows”). Inspired by this great adventure, Unibroue created Don de Dieu an abbey-style triple wheat ale refermented in the bottle.

Rich, heady, and highly aromatic, Don de Dieu goes great with gourmet cuisine. Serve cold as an aperitif or at 50°F for a fabulous digestif.

Savor with goat cheese, especially buchette-style, white meats, or sausage.

2 to 3 years.

Like good wine, Unibroue’s fine beers have flavors that develop with age. Over time they become smoother, sometimes revealing notes of honey and candied fruit and developing a more assertive and lasting flavor. This phenomenon is known as “maderization” and is similar to the aging process of dessert wines like port.

Oxygen is the mortal enemy of beer because oxidation creates a stale, flat flavor. The yeast added to the bottle of Unibroue products triggers natural fermentation, consuming excess oxygen and preventing the beer’s CO2 from oxidizing. This enhances the beer’s aging potential. The high alcohol content of certain Unibroue products also lends itself well to aging by acting as a natural preservative.

Store bottles upright in a cool dark place at a stable temperature between 46ºF and 61ºF.

[see website]

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