Dieu du Ciel Corpus Christi

Brewed by Dieu du Ciel
Style: American Pale Ale
Montreal, Canada

Serve in Lager glass, Shaker

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Cask. A lightly hazed reddish amber ale with a thin off white head. A classy biscuit malt aroma with good floral hops and light citrus notes. In mouth, a light malt with good hops, pink grapefruit and medium bodied. On tap at DDC, Dec. 16 2006. with ProbstK.

Cask at Spuyten Duyvil. Citrusy hop aroma over some rich spicy malts. A combination of lemon and grapefruit along with a bit of pine and tropical fruit. Some nice spicy wheat/rye character in the back. A hint of peppery spiciness. Flavour is good and fresh with lots of wheat and lightly caramelly malts. Nice combination of spiciness, citrusy/tropical hops and a lingering citrus flavour. Good balance.

The Lure:
Floating citrus fruit of all kinds atop a grainy cereal broth. Inviting yet never overwhelming. Earthiness roams within the oranges, a wealthy number quietly suggesting a tongue-first dive.

The Festivities:
An obese, viscous cereal body becomes a burden to the quaffing half way through the glass. There must be way more rye in this than most rye ales. Fruity hops blend perfectly with the flavorful, suave malts, achieving succulent balance. Yeast and rye take a lot of room on the palate, creating an earthy, wooden, resinous character, which is in unison with bitterness hops. If the palate wasn’t hindering subsequent sips with its massive girth, I would love this.

Transcendence:
A winter coat in indian summer.

Enjoyed on cask at the brewpub. Incredible cask gorgeous head and body from a cask, super lacy. Very smooth mouthfeel. Great drinkability, a concoction of orange and grapefruit.

Unfiltered hazy amber with rusty reflects. Big crystal malts abound in the aroma while the chunky rye comes out obvious, immediately spicy, sweet, bready and a fair match to the woody, highly citrusy hops. The huge, chewy, not sticky, but definitely thick in an oatmeal fashion mouthfeel is its originality pinnacle. It breaks your ability to quaff it, but enhance your interest and I’ll have to drink more of it to make sure if it accentuates your overall enjoyment as well. Very experimental, apparently the rye caused lots of cleaning nuisance so it might not be remade again, but this is experimental brewing at its best and sets your mind really thinking about the beer.. Do I enjoy it or not? I don’t know!

Cask. Dark amber brown, good sized fluffy tan/off-white head and a bit of lacing. Hoppy, green, vegetable (celery?) notes in the aroma. More celery (but not...) in the flavour, pleasant moderate bitterness, caramel malt and an earthy celery bitterness and tang that is present throughout and lingers in the aftertaste. (I wonder now that I know what was in it, if it was the rye that I was having trouble describing). Light but very smooth palate. (3+) Good but not exceptional, couldn’t quite wrap my tastebuds around it.

Small fine head, brown amber look, quiet looking beer. Light, faint aroma, earthy hop notes. Medium bodied, rye added smoothness to its texture which I always do like it. Nice body, light woody character and late bitter end. Runs a bit flat with time.

Cask at Spuyten. Pours with a focky foamy white head above a still looking flat amber and ruby highlights. Aroma is bursting with tropical fruits, some cat piss, grapefruit and some pine- simcoe and amarillo character all the way- rye is more subdued and covered by hops in the aroma. The Rye in the flavor comes alive in the middle of the palate with a nice earthy doughy crackery spiciness- still a good amount of simcoe and amarillo, but not as intense as the nose- some nice smooth medium and dark stewed malts with good fruity profile- apple, pear, and raisin. Nice tacky bitternesss in the end. Great APA, but it was very dark- maybe a hoppy amber?

Draught. At DdC. Cloudy amber-gold with a solid white head. Very interesting aroma - a combination of fresh rye toast and appleseed bitterness; grainy. The taste follows right on, definitely reminded me of burnt pumpernickel and biting into an appleseed, nice bitter and fruity balanced finish. Chewy mouthfeel, dry and moderately astringent, the caramel malt is way in the background, and fades long before the bitter rye finish finally arrives. Solid brew - my notes: "damned good beer!"

UPDATED: OCT 29, 2007 In short: A nice hoppy “dirty”rye beer
How: On tap at brewpub many times
The look: Partly cloudy dark copper body with a small beige head
In long: Very malty beer with a variable rye presence. Some pints I had very very rye-focussed and in other cases I could barely pick-up the rye. Variations between batches or a beer that changes a lot from fresh to a month old? I don’t know. There’s a strong earthy/tree bark taste that gives a somewhat dirty mouthfeel. Recent batches seem to get hoppier too with a pine-tree/tree bark flavour and a sharp bitterness. I think a strong hoppy edge fits in nicely. An interesting original beer. Amen.