Triple belge houblonnée à outrance avec le houblon Citra procurant des arômes d'agrumes, une texture crémeuse et une finale sèche .

UK Porter

Lager rouge forte brassée avec un mélange spécial d’épices qui évoquera de beaux souvenirs du Temps des Fêtes. Saveurs: pain d’épices / fruits confits / sapin / vanille. Dry-hop: Centennial, Summit.

D'inspiration belge, cette bière sèche légèrement surette est fermentée en fûts de chêne avec une levure saison puis avec brettanomyces.

The final iteration of our pale ale project marks the conclusion of our experimental phase. The winning hop combination from 8 previous pilot batches was the power trio of Centennial, Amarillo and Citra. Never a bad time for a crisp and refreshing all season session ale.

Generously dry-hopped sour ale, with fruity and ardents flavors.

Stout au lactose, riche et crèmeuse, dans laquelle nous avons ajouté 3 infusions de café.

Farmageddon is our wild farmhouse ale that we've been brewing, blending, and aging for almost as many years as we've been open. The blending process allows us to maintain a common thread across batches, the aging adds nuanced layers, while the brett and bacteria work hard to create small idiosyncrasies in each release. It's a refined, effervescent, and delicious beer worthy of special occasions and idle weeknights.

Our 2019 edition of Cherry Farmageddon is oak aged then conditioned on 2 types of sour cherry varietals -- Montmorency and Morello -- before being primed and bottle conditioned for maximum spritz factor.

What it smells like, what it tastes like: This edition balances notes of bright berry, farmhouse funk, refined acidity, and a few subtle hits of spice, cinnamon hearts, and cherry blasters.

Grapefruit zest are used to infused the character of the fruit into the beer, and hops are carefully selected to emphasize the citrus notes. Don’t expect this to taste like the first course of Sunday breakfast; the fruit flavour is subtle, and the bitter quality of the grapefruit is balanced by a bit of sweetness in the finish.

Fermentée et élevée en fûts de chêne avec une flore de bactéries acidifiantes et de levures brettanomyces. Assemblage de 1, 2 et 3 ans.

Just as aggressive as the Alpha version, this Cyclops Beta could have been called Tangerine Dream ... All citrus and resins, for lovers of muscular hops!

Personne ne veut être Mr Brown. Personne ne veut une brown ale. La brown ale est le personnage ingrat de la scène brassicole d'aujourd'hui, celui qui meurt dans l'indifférence générale au milieu du film sans en affecter le cours de l'histoire. Mais soyons clairs: un caractère complexe et nuancé mettant en vedette d'intenses noisettes et de la gueule(oui, de la gueule) attend quiconque ose braver le Brun. As-tu ce qu'il faut?

Collaboration Sutton Brouërie. Conditioned with nitrogen.

Bière ambrée coiffée d’une riche mousse. Sa robe pleine de fines bulles champenoises conduit avec elle des parfums de sucres et d’épices exotiques. Le tout est soutenu par la chaleur de l’alcool et de ses effluves enivrantes.

Brewed in honor of the friendship and mutual passions of Megadeth's Dave Mustaine and Unibroue's Brewmaster Jerry Vietz, and inspired by the most popular hard rock song to feature a chorus sung entirely in French, À Tout le Monde Ale is dedicated to all the friends of heavy metal music and Belgian Style ales in Québec and throughout the world. The label proudly features a symbol that is synonymous to Megadeth, their well-known mascot Vic Rattlehead.

Farmageddon is our wild farmhouse ale that we've been brewing, blending, and aging for almost as many years as we've been open. The blending process allows us to maintain a common thread across batches, the aging adds nuanced layers, while the brett and bacteria work hard to create small idiosyncrasies in each release. It's a refined, effervescent, and delicious beer worthy of special occasions and idle weeknights.

We transferred the beer onto whole Zinfandel grapes from California, letting it age for just over a month before undergoing an extensive bottle conditioning period.

What it smells like, what it tastes like: Refined brett aromatics and a dry body showcasing lots of fruity cranberry, strawberry rhubarb pie, and tart raspberry sorbet notes. The Zinfandel grapes contribute elements of berry and soft spice, which complement the unique yeast character in Farmageddon.

Our thirsty beer par excellence, our American Pale Ale, hopped with Centennial, Amarillo and Cascade varieties, offers an irresistible, floral and lemony bouquet. Blonde, dry, thirst-quenching and generously hopped!

A collaboration with our good buddies at Bar Hop in Toronto, this is a traditional Berliner Weiss. Made with Lactobacillus Brevis from Guelph's own Escarpment yeast bank, you can try this tart summer slammer with raspberry syrup or woodruff syrup made from the hands of Bar Hops own chef!

Hops with tropical aromas support the passion fruit, which dominates the profile of this beer by its powerful character and sharp acidity. This is the first experiment of the "Synergy Project", which is a space of brewing creation, favoring the exchanges and the collaboration between the brewers and brewers of the Brasserie Dieu du Ciel!

La Bretteuse est une IPA vieillie longuement en barriques de Pinot noir et Zinfandel envahies de brettanomyces. Il en résulte une bière trouble aux accents orangés dont le nez évoque l’eau de rose, le pamplemousse et la vanille. En bouche, l’acidité et l’amertume s’engagent dans une longue valse nuptiale, véritable mariage des saveurs qui ne demande qu’à être consommé.

Who knew the venom of a magical donkey would taste so good? Aged in barrels with Brettanomyces and other bugs for 4-6 months, what was once a strong porter has emerged anew. Donkey Venom presents a well-rounded range of flavours, balancing roasted malt and tart characteristics. Deceivingly drinkable for its high ABV, this tart porter is among our more unique offerings.d.

A symbol synonymous with Bellwoods Brewery; our White Picket Fence has undergone a complete overhaul and its repurposed form much better reflects the direction of our brewery. Brewed with the addition of wheat, oats, and rye, WPF is fermented and conditioned in foeders for 6 months, blended with fresh saison, then gently dry-hopped before bottle conditioning. Labour intensive in process, but rewarding in result.