BEER STYLE AND COMMERCIAL DESCRIPTION
Style category: Belgian-style White ale brewed with fruit
Brewed since 2017
Origin: Chambly, Quebec. The newest addition to the Éphémère beer family. It is brewed with a balanced combination of the Elder’s fruit and flowers. The nose is an explosion of berries accompanied by delicate floral notes. If offers impressive berry flavors also with subtle floral notes and hints of tropical fruit reminiscent of the Muscat’s powerful bouquet.
MEDIUM AND SUSTAINED
OUR BREWVIEW ON UNIBROUE’S ÉPHÉMÈRE SUREAU
(SUBMITTED by wine sommelier, alan koziol)
Appearance: Hazy vintage burgundy/maroon colour body with a rocky foamy faint beige-pink head with some difficult-to-see (with the “purple haze” all through my glass) streaming carbonation promoting good retention of a nice 1/4″ cap along with some pretty lacing all the way down.
Aromas of tart elderberries, pink lemon, asian pear, pink cripps apple, white wine grapes, coriander, tangerine peel, pink peppercorn, faint hints of banana, wheat thins, some notes of Herbes de Provence, violets, and a yeasty earthiness. Very nice aromas with good balance and complexity.
Echoing the nose with tart elderberries, pink lemon, asian pear, pink cripps apple, white wine grapes, coriander, tangerine peel, pink peppercorn, faint hints of banana, wheat thins, some notes of Herbes de Provence, violets, and a yeasty earthiness.. Full of flavour to be sure, with no real perceptible bitterness, however it’s not needed as the lovely tartness leads to a refreshingly dry finish with the pretty violet fruit lingering on and just hints of the pink peppercorn yeast. Great complexity, robustness, and balance of fruity/spicy earthiness and the biscuity malt flavours, and zero cloying through the finish.
Moderately acidic and nicely bristling on the tongue with a gently effervescent, finely-bubbled medium-high carbonation, medium body; with a very smooth, moderately crisp, bready/grainy/sticky, and even a slightly tannic mouthfeel that is reminiscent of a Villages Côte de Nuit Burgundy. Zero warming alcohol as expected of a 5.5% ABV brew.
FOOD PAIRING SUGGESTIONS
(Cheeses) Goat Cheese, Brie, Camembert. Green Salad with Berry dressing, Cheddar Pecan Cheese Ring with Elderberry Jam.
Snapper, Scampi, Fish & Chips, Pork Loin, Grilled Chicken, Rosette Type Sausage, Rillette, Elderberry BBQ Beef Tri-Tip, Salmon cured with Elderflower syrup,
Elderberry Pie (of course), Chocolate Layer Cake with Elderberries, Matcha Panna Cotta with Elderberry syrup, Blackberry Lemon Elderflower cake, and so many more.
The flavor of Éphémère Sureau is well suited to make a wide variety of refreshing cocktails. Click here to view the recipes by Unibroue.
Extremely delicious! An excellent fruited witbier style, definitely more full flavoured and with more fruit-juiciness than other incarnations of Éphémère I have tasted. It transcends most beers and would make a great apértif or digestif, and could really also stand as a dessert beer, but also pair well with many main course entrées. Highly recommended; very smooth, crisp, and refreshing to drink. A very enjoyable offering, especially for a hot summer evening!
ADDITIONAL LINKS- AUGUST 2017 BREWERY SPOTLIGHT
Telephone: (450) 658-7658
Fax: (450) 658-9195
Our guest BrewViewer, Alan Koziol, started his “Beverage Tasting Adventures” as a waiter at a local Holiday Inn in 1979. Studying more at a local wine shop through reading Decanter Magazines and books there, asking questions of the proprietor, began purchasing bottles of Bordeaux Rouge (Graves & Margeaux mostly), and things sort of evolved from there. Being in Washington State where Merchant du Vin had just started up, many imported beers became available at local markets as well, so great beer also became a passion.
He taught three Oenology courses through an extension program of Central Washington University from 1997 to 2002, where he brought wine makers and grape growers from the Yakima Valley region as guest speakers.
He worked for three years as wine steward/beverage manager for Cost Plus – World Market in Redding, California from 2007-2010. Alan studied a great deal in several great, well-respected reference books to successfully pass the 1st Level of certification through the Court of Master Sommeliers in January of 2012.
He offered catered dinners and events since the mid 90’s and continues to do so. Planning meals and beverages, employing recipe development and pairing techniques to bring a high level of satisfaction to his clients.
Alan is currently forming a deductive tasting wine class in the Northern California region.