Unibroue Quelque Chose

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

In the course of our travels, we came across a field of cherry trees. The trees were of such beauty;: full, red, airy, casting shadow and light in intricate patters; and the fruit of such fine taste: tart, vinuous, hints of cinnamon and red wine; that we decided to linger. The day grew warmer and our thoughts grew slower, until we succumbed to sleep, dreaming red dreams under cherry trees.

This has never been a favourite of mine. I’ve had it hot, cold, room temperature, and I just can’t bring myself to like it. It smells incredible, with an enticing sour cherry scent, and it is a fantastic looking dark beer. But the taste... I don’t know. Just too damn sour. It tastes off, even though I know that’s the way it’s supposed to taste.

Saturday AM its 30 f and the wind is blowing and this ratebeerian is trying to homebrew a Baltic porter in his garage. I would rinse my kettles in my drive and ice crystals would form instantly. I finally got the mash started and the process was starting to smooth out it was noon and I wanted a beer. I was freezing and I was going for the hot 2002 Quelque Chose. Per instructions I got out the double boiler and poured the bottle in the pan, it is a dark brown brew with no head, the cork was really shrunk up (a sign of age), I heated it up and poured into a coffee cup. It was virtually flat but as it was heated what little CO2 was in the beer expanded to form a creamy head. The aroma was gigantic the heat really brought it out, Cherry, Tobacco and faint allspice The cork had obviously added to the nose on this bottle. I loved it, my wife and daughters Thought the odor was a little musty and did not care for it. The taste was of tart cherries in a leather pouch along with cinnamon and cloves soaked in a nice Belgian brune, medium to light mouthfeel. The alcohol in the beer as you sipped gave almost a Vicks vapor rub kind of effect it really is for sipping on the ski slopes. I would like to try some fresh!

2002: Served piping hot. Like tart cherry pie in a glass. Warm, slightly sweet and slightly tart. Aroma is very lambic with yeast roughness, a spicy element and a twist of cherry. Pours fizzy. Smooth on the tongue and easy on the palate. Tastes a bit watered down. Quite pleasing and well worth the try. Actually better as it cools (can’t say that about very many beers).

This one was tough. It had a great cherry nose and a nice headless red colour. Until i read Wawoods review, I thought I was going nuts detecting some apple in this, but it looks like I’m not the only one. I thought this was best hot, reminded me of apple cider. however, I did notice that the flavours were much less when it was served hot. I think this beer best shows its chacater when at room temp, but it has a strong sour bite to it that only heatign would take away. I would not recommend this beer served cold. It’d be a nice one to have after snowmobiling or some other winter activity.

Cherries in the nose. Smells like New Glarus Belgian Red, which I had earlier in the evening. No head. Amber in color. Very complex flavors. I detect some apple as well. I this room temperature and then hot, back to back. Very different hot. Has an oily mouthfeel, almost syrupy. I prefered the room temp one, which I enjoyed quite a bit and would like to try it cold as well.

Enjoyed at Wawood’s winter brew tasting. All present seemed to agree that this beer was better the warmer it was served. Sweet, spicy, and tastes like mulled white wine (a little off) when cold, but loosens when warm to reveal quiet cloves and some port. My tasting notes also contain a word that looks like "valks" or "raks." So, "raks." I would share a bottle of this, warm, with friends on a cold day. I would not ever drink it cold on a warm day.

2002 Vintage: Saved for the big snowstorm. Tried it warmed first. Aroma of cherries. Flavor of cherries. Like drinking a fresh warm cherry pie. A little sour in the finish. Cold: Clear amber color. Cherry aroma and flavor is weaker and seems to be more sour.