Depending on how long one has followed Belgian Beer Journal and its history these past 4 years, most readers will note that is has been 8 months since we have written a BrewView on any Unibroue beer.

Since that time, we have debated (and re-debated over and over) which Unibroue beers should have a new BrewView on them? Do we write about more of the classics available in our market (which there are still 3 that richly deserve one), plus two more to try and obtain that are not immediately available to us? Or, do we wait as new releases make themselves available?

2016 and the beginning of 2017 were extremely hectic for Master Brewer Jerry Vietz and crew in Chambly. October 2016 saw the launch of a new partnership with one of the world’s biggest Metal bands, Megadeth. The release of the Unibroue / Megadeth beer, À TOUT LE MONDE was met with massive global fanfare, and to date has garnered its first Gold Medal, scoring the highest points in its category. It earned 93 points, qualifying it as ‘Exceptional’ by the Beverage Testing Institute based out of Chicago back in March 2017. We wholeheartedly agree with this decree.

Throughout the latter part of 2016 and heading into 2017, my conversations with Jerry were a bit more infrequent due to his crazy travel schedule promoting this world class petite saison. To make matters even more hectic, Jerry advised me that he also developed and released a new “ancient” beer for the Canadian market which was soon going to be available stateside. A new Éphémère flavor was in also the works that was to be released in early 2017.

Knowing this, we decided to create our 4th BREWERY SPOTLIGHT on Unibroue with a mix of old and new. We hope you enjoy our offering.


From the very beginning, Unibroue has carved out a special niche in the beer world with top quality products and a brand rooted deep in Quebec culture. It made history by becoming the first North American beer maker to use a brewing method inspired by the two-centuries-old tradition developed by Trappist monks in Europe—particularly in Belgium. Over the years, Unibroue has remained faithful to its origins even as it has grown to become an icon of the brewing world. Unibroue products take you on a journey filled with legends and fabulous tales. (Source: Unibroue

Unibroue was founded by business partners André Dion and Serge Racine who had acquired 75% of La Brasserie Massawippi Inc. of Lennoxville in 1990. The two purchased the remainder of the shares at the end of 1991 when they transferred their interest in La Brasserie Massawippi Inc. to Unibroue.

By 1992, La Brasserie Massawippi Inc. became a wholly owned subsidiary of Unibroue. Afterward, it changed its corporate name to Brasserie Broubec Inc. and in July 1993 merged with Unibroue. It was bought by Canadian brewer, Sleeman Breweries Ltd., in 2004. Sleeman, in turn, was purchased in 2006 by Sapporo. Unibroue’s beers are distributed globally. (Source: Wikipedia)

In 2007, Unibroue promoted Jerry Vietz as its brewmaster. Jerry brings a wealth of technical and practical knowledge to the company. He joined the brewery in 2003, and began to work on such projects as R&D and automation. He also holds a certificate in Brewing and Malting from the University of Wisconsin–Madison, and a Diploma in Brewing (Institute of  Brewing & Distilling U.K.).

As Director of the Brewing Department and BrewMaster, he has been responsible for all aspects of Unibroue’s brewing department, including among others, process optimization, staff management, planning, maintenance, maintaining and improving quality standards, and ensuring the consistency of the liquid. He has also been in charge of new liquid development since 2007.

Jerry states, “I’m very passionate about fermentation in general. I’m not afraid to mix all kinds of stuff, to try new things. I’ve had the chance to experiment with a wide range of raw materials.

I really believe that anything that contains carbohydrates can turn into something very interesting when it goes through the fermentation process, depending on the way you manage it. Each cereal, fruit, or sugar has a different profile and they need to be processed and managed differently in order to get a liquid with the desired characteristics.

I tell people I make “flavorful beers”—that’s the category I brew. For me, the important thing is to express myself through the beer. I brew with passion and I hope that people take as much pleasure to taste my beer as I have to create them!” (Source: Unibroue) QUÉBEC



80, rue des Carrières
Chambly, QC J3L 2H6

Telephone: (450) 658-7658
Fax: (450) 658-9195


BrewView author GORDON A. PONCE is the main driving force behind Belgian Beer 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 Belgian beer!      Ecclesiastes 8:15