Roasted malt, brown sugar, spice, deep copper, small toffee head. Sweet taste of malt, caramel and treacle. Light bodied, sweet, tangy almost fruity finish. Very good.

On-tap at the brewpub. Most honey beers are something I avoid, but this unpasteurized version, and given the shortage of bees, is something I would give homage to. Quebec also seems to have an expertise in honey and blending, this with corriander and orange peel both not my favorites but gave it ago. The orange tasted like an essence. Lace, medium mouthfeel. Pretty good honey aroma.

Almost-clear brown body with a medium beige head. The basis is a brown cake and roots with a light caramel coasting covered by honey and a small mix-bag of fruits. The spiciness is interesting and unusual. You’ve got the traditional coriander but also some herbal flavours I couldn’t put a name on (spicy candy type of flavour). Felt like a 5%. Great original beer. If it was bottled, mosquitoes would catch a buzz after biting me.

<b>On tap at brewpub</b><br /> <b>Appearance :</b>Light brown , amber ale with dark copper strikes. Medium tanned top. <br /> <b>Aroma:</b> Rich brown malts with sweet spark , lightly accented with green hops<br /><b>Flavour/Palate:</b> Malty smooth base, lightly spiced . Neat set up , sweet middle and front blend spicy sweet , finish gently bitter

Hazy brown in colour, beige coloured head, some light lacing. The aroma had some citrus (oranges and some lemon), very sugary sweet, some caramel malts, some floral hop. The sweetness continues in the flavour, very sugary, some berries, flowers, spice, light citrus. Sweet mouthfeel, medium body, medium carbonation. Finishes long, sweet, some spice. No noticable alcohol, the sweetness and spices try to balance out but in the end this is just a little too sweet for me. <br /><br /><i>Draught at <a href=http://www.ratebeer.com/Places/ShowPlace.asp?PlaceID=4231 target=blank>Bedondaine et Bedons Ronds</a> in Chambly, Quebec on December 28, 2006.</i><br />