Brewed for the first time in the summer of 1996, its name was inspired by a nun who, after tasting a beer for the first time, said it tasted better than Holy Water (Eau Bénite in French). Amen
Midway between a Belgian blonde and a triple, its pale sweet malt notes never fail to charm the palate.
A closer look at the label reveals how the devil fooled us! He’s dressed up like an angel: curly wig, halo put together with a metal wire, stripped wings held up with suspenders…do you really think the stoup is filled with holy water?
Why the devil are you dressed as an angel in a stoup filled with divine liquid? Seeing how pleased you look as a converted devil, I want to dive into it myself.
Fermentation – TOP
Color – BLONDE WITH ORANGE HUES
SRM – 18
Clarity – SLIGHTLY CLOUDY
Head – EGG WHITES
Bubbles – FINE
Effervescence – MEDIUM
IBU – 18
Body – MEDIUM
Aftertaste – MEDIUM
OUR BREWVIEW ON UNIBROUE’S eau bÉnite
APPEARANCE / THE POUR: We served it at 48° F in the signature Unibroue Eau Bénite chalice.
The initial pour gave an easy 2.5-finger height head which was white colored, and very dense. We did ensure the glass was “beer clean”.
The Brussels lacework the head left behind once it collapsed (it took about 10 minutes) and was even sheeted on the sides of the glass.
The color of the beer is medium golden with the rim color variation going to a straw color. The meniscus is medium rising.
During consumption, (as with previous Unibroue BrewViews) it held a 1/8″ height until the bottom of the glass. This is consistent of the Unibroue products.
TASTE: This is where the taste differentiates from that of Blonde de L’enfer and La Fin du Monde. The malt-spice factor is in between the two. The honey and raw cane sugar factors come into play here. Lightly toasted sourdough bread with honey spooned onto it- may seem strange, but it’s good… There is a moderate to high level of White pepper flavor as well.
MOUTHFEEL / PALATE:
The finish is yeasty, spicy, hot, (but not quite to the level of Blonde de L’enfer), which lingers.
Grilled Salmon vegetable skewers, Grilled Zucchini Rolls with Goat Cheese, Roasted Peppers and Capers, Grilled Prosciutto Wrapped Asparagus, Cheddar cheese dip with Boudin Sourdough, (or any high quality Sourdough). Kumamoto Oysters in the half shell. And of course the classic Mussels and fries.
Sausage, Beans and Broccoli Rabe Soup, Smoked Goose Sausages with White Asparagus, Poutine, Oysters Rockefeller, Sea Scallop Risotto, Grilled Scallop Tacos with Smashed Avocado and Charred Corn Pico. The spicyness would go well with Sushi dishes of all kinds.
I looked forward to trying Eau Bénite for the first time ever since I had read the profile on it at Unibroue’s website. The descriptives are pretty true to form- it’s one of those beers that will satisfy fans of Tripel style beers.
It reminded us of a classic Trappist Tripel, but then with the aroma and taste profiles kicked up as Unibroue does. It’s another degustation beer that can be used in many of the dishes mentioned to create interesting and fresh flavor components. Another world-class beer, seek Eau Bénite out for sure.
Huge thanks go out to the following individuals for making this BrewView possible:
Andrew Murphy of Unibroue in Portland Oregon, Al Spina, and always, Unibroue’s Master Brewer Jerry Vietz, for brewing an excellent (Unibroue style) Tripel!
BrewView author GORDON A. PONCE is the main driving force behind Belgian Beer Journal.com. Since 1983, Gordon recognized that beers from Belgium were special, set apart from the typical craft beer.
He views beers from Belgium (plus Belgian-style and Belgian Inspired beers from other countries) great examples of the brewer’s art. Gordon and his wife live in beautiful Northern California- a great place to enjoy beer! Ecclesiastes 8:15