Unibroue Quelque Chose

Brewed by Unibroue (Sapporo)
Style: Fruit Beer
Chambly, Canada

Almost no head. Dark reddish coloring. Smells of Cherrie and cloves. Tart hits the tongue and expands outward and outward with clove and nutmeg and cinnamon. Perfect for the holidays very warm. It makes the spices way more pronounced.

(500 ml bottle: Holiday Wine Cellar in Escondido, CA; 2002 vintage) First, I’m trying this chilled to about 45 degrees, pouring half the bottle into my Duvel tulip glass, but taking my sweet time with it, so it should warm to room temperature before I finish this glass. Popping the cork, I’m surprised that there is no carbonation release whatsoever, and the beer pours with no head whatsoever. The color is ruddy amber and only a bit hazy. The nose projects a solid tart cherry aroma with loads of cloves, a bit of nutmeg and perhaps just barely a hint of cinnamon. Tart cherry once again dominates the flavor, but at the same time, it’s moderately sweet too, and both the tartness and sweetness play off each other very nicely. Spices are evident, but I think have less impact than in the nose. I don’t really see too much change in the flavor as it gets warm, but the "heat a frog in a pot of water" thing going on. If anything, I think the spices are becoming a bit more pronounced as the beer warms. Body is medium with sufficient tartness to keep the palate fairly refreshing. Carbonation is very minimal, and really, it’s the tanginess of the cherries that dances on the tongue, not carbonation. Very, very tasty and enjoyable, but now let me try it warmed on my stove.

Well, it still pours with no head per se, but there is a partial layer of large bubbles this time. The nose is not as good in my opinion. The spicy aroma is still evident, but I’m getting less tart cherry and more cake/pastry. The tart cherry flavor seems to have lost a bit of impact here as well, and it certainly seems much less sweet too, but alcohol has suddenly joined the party, and I’m not crazy about this development. I feel like I’m ten years old again, drinking my mom’s Hot Toddie to make my sore throat feel better. Body is obviously the same, but there’s a significant drying feeling in the mouth. No, I’m most definitely less enthusiastic about this beer when mulled. For my tastes, I think it’s best served at room temperature.

Capping off a long evening. Tasted 10/14 after six kinds of smoked beers. 750 ml and of course, warm. Mulled? Biscuits, sugar, resiny raisins, apples, cherries, alcohol nose. Deep ruby hue. Cinnamon also in the nose. Warm cherries, medicinal, tart and sour mix. Smooth flaovr and a great winter warmer.

Hardly any carbonation and no head or lace. Strong fruit nose and this is made with cheeries that have been soaked in ale but it tasted like fermented raisins. A nice seasonal. Pricey at $6.99 for 500ml.

500 ml bottle 2002 ed. I sampled this beer using all three of the suggested serving methods. First I tired it over ice while the chilled bottle was mulling, and another sample was room temperturizing. Not bad. Would make a very nice summer desert drink. Alchol was very evident. Very sweet and vinous. Then I tried the mulled sample. I sipped it gingerly to avoid burning the tongue. The head does show up when heated. That was neat. Alcohol was still very evident, and the flavor was way kicked up. Lots of cherries and malt. Now I am tempted to try all my favorite beers hot... No, maybe not. Then I tired the room temperture sample. Not nearly as exciting. Many of the flavors were hidden. Including the Alcohol. Where did it go? Interesting. Still very tasty, but I think I will take it hot next time.

2002. Light brown/amber/off-red. No head. Cherries and sour yeast in the aroma, also some spice like nutmeg or gingerbread. Spiced cherries and subtle yeast flavor. No carbonation. Some bubbles would be good if drinking this at room or cellar temp. Juice or sweet wine like body. I’d like to try one mulled-this flat one would have been good warmed.

Bottled(2002 edition) Poured flat into the flute...no cap what so ever..brilliant reddish-copper color. Nose fills with tart cherry, cinnamon, spices slight wiffs of bread. Sweet to the taste, spicey ( cinnamon/ginger/ white pepper) over tart cherry and light musty malt tastes...very nice winter drink.... flat and fruity enough that it could almost be served mulled like a spiced cider. A good fruit ale.

2002 Bottle. Poured flat. No CO2 at all. Not "a little bit of CO2". NO CO2. Nose is sour cherry and malt. Taste-ginger, cherry, cinnamon, ginger, black pepper, ginger, clove, ginger, and some slight sour. Tastes like a cherry iced ginger snap. Much better than I thought it would be.