At the very beginning of 2016, one of my (somewhat) regular phone conversations with Unibroue’s Master Brewer, Jerry Vietz, turned out to be an interesting one. “Do you have any new projects in the pipeline?” I asked. Jerry replied, “It’s funny that you should ask that. I met Dave Mustaine of Megadeth not too long ago, and we may be doing a project with him. We’re still trying to shore up the details.”

Well as time went on, details did get worked out. Dave, his wife Pam, and a few other guests visited the brewery in March 2016 to discuss the ideas they had for creating a special beer for Dave, that would also bear the Megadeth name. (Click here to watch the video at Unibroue’s page on Facebook)

In my subsequent conversations with Jerry throughout 2016, I had asked him things were going with the project. He advised me that all was well, and he would divulge more details about it (the beer style, release date) when the time was right. Just before the news was released to the public, Jerry advised me that the beer would be brewed in the Belgian Saison style, and was made according to Dave Mustaine’s personal tastes…

-Gordon A. Ponce , CEO of Belgian Beer Journal


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 Brew Master, 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.
jerryanddaveJerry 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.
jerryandvicI 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)


MEGADETH burst onto the scene thirty years ago, virtually inventing a genre with their debut album, Killing Is My Business… And Business Is Good! (recently recognized by VH1 as the Greatest Thrash Metal Debut Album of All Time), selling more than 38 million albums worldwide, earning numerous accolades, including 11 Grammy® nominations, and scoring five consecutive platinum albums—including 1992’s two-million-selling Countdown to Extinction.

Their newest release, Dystopiathe band’s 24th album (and 15th studio album) has already received much praise by industry magazines and newspapers as a “return to the Megadeth roots” with blistering guitar riffs, pounding bass drums, and speed. Each of the tracks on Dystopia are heavy and loud!


Style category: Dry Hopped Belgian-style Saison

Chambly, (Québec) Canada, October 21, 2016

À TOUT LE MONDE, a new beer from Unibroue born of the friendship between its Brewmaster Jerry Vietz and Dave Mustaine, legendary lead  vocalist and founder of heavy metal group Megadeth, is officially launching today in the U.S. and Quebec.

Named À TOUT LE MONDE as a nod to one of the band’s songs and one of their biggest hits in Quebec, this beer recalls the consonance of Unibroue’s flagship beer, La Fin du Monde.

Dave Mustaine became friends with Jerry Vietz during Megadeth tours in Quebec. During their time together, Dave and Jerry created À TOUT LE MONDE as a symbol of their friendship.

“At Unibroue, we appreciate flavour – and we know Megadeth is anything but boring,” explains Jerry Vietz, Brewmaster at Unibroue. “To Megadeth’s delight and that of their fans and connoisseurs, we’re offering an uncompromising beer with rich hoppy aromas, created according to Dave’s personal tastes.”

“Our shared passion for excellence produced a one-of-a-kind saison beer,” added Dave Mustaine, Megadeth’s lead vocalist and founder. “I’m thrilled to present this new beer to my fans, and everyone who loves good beers with character.”

À TOUT LE MONDE ale is a flavorful Belgian style dry hopped golden saison with hoppy and spicy notes. Topped by an unctuous head, this beer will give fans a clean, fresh taste and a crisp dry finish inviting to take another sip. À TOUT LE MONDE is now available in 12 oz. bottles (4 pack) at all Unibroue retailers in the United States, as well as on tap in several bars and restaurants. 

OUR BREWVIEW ON UNIBROUE’S À TOUT LE MONDE (MEGADETH BEER)- words by alan koziol, wine sommelier

4.5% ABV,  we served it at 40° F in the signature Unibroue tulip shaped tasting glass. Unfortunately, we could not obtain the signature À Tout le Monde glass in time for this BrewView…

Hazy medium golden yellow in color with faint honey colored highlights and active streaming carbonation rising from the bottom. Dense pillowy foamy bright white head that slowly reduces to large patch of medium thick film covering the entire surface of the beer, a medium ring at the edges and moderate amounts of soapy lacing are observed clinging around the glass.

NOTE: Unibroue has a very specific way they want you to pour their beers. They fully advocate incorporating the yeast at the bottom of the bottle into your drinking glass. For more info (with a link to a video) of the Unibroue pouring ritual, click here.

Moderate aromas of pale bready malts with a light aroma of citrusy grapefruit, Meyer lemon, satsuma orange, white peach, Asian pear, green peppercorn, coriander, clove, light banana/bubblegum, grassy hops, floral, biscuit, Herbes de Provence, and an overall great balance and complexity of fruity/yeasty earthiness with a light to moderate aroma of traditional Belgian yeasts and that classic slightly peppery saison yeast.

Upfront, the nose is echoed with moderate flavours of citrusy pithy pomelo/grapefruit, Meyer lemon, satsuma orange zest, white peach, asian pear, green peppercorn, coriander, clove, light banana/bubblegum, grassy hops, floral, biscuit, Herbes de Provence. There is a light to moderate flavor of traditional Belgian yeasts with a light flavor of that classic spicy/peppery saison yeast. Great complexity, robustness, and balance of fruity/yeasty earthiness, and absolutely zero cloying flavours through the finish and minimal bitterness from the hops, but the yeasty flavors linger quite nicely.
Fairly high carbonation and light-to-medium body; with a very smooth, crisp, dry, and moderately grainy/bready/creamy balanced mouthfeel. No detectable warming alcohol as of course is expected of 4.5% ABV which also keeps it refreshing as well as sessionable.


Here are just some of many behind-the-scenes and event photos of Unibroue’s official beer launch party for the Megadeth beer – À TOUT LE MONDE. Needless to say, there was a HUGE turnout, and it was a massive success! (Photos courtesy of DDMG Communications – Montréal, (Québec) Canada)


As you have most likely discovered from our previous BrewViews on Unibroue beers, the brewery is very culinary oriented. They even have their own cookbook with recipes featuring their beers.

On the 4-pack, the dishes that the brewery suggests to pair with À Tout le Monde are: Pad Thai, Fried Calamari, Chicken Shawarma or Souvlaki, and Mesclun Salad and Lemon Vinaigrette.


An awesome session saison, very enjoyable and refreshingly easy to drink – slightly more delicate aromas and flavours than one might expect in a saison these days with the bigger ABV versions out there raising the “flavour-bar” that prove my theory; that Americans just want to be “clobbered-over-the-head” with massive amounts of flavour these days. This offering however, doesn’t have to be about that, because this beer offers serious nuanced complexity, AND I can drink a lot more of this than those 8% versions. Definitely worth grabbing often right now as this is a very enjoyable summer treat.

At 4.5% ABV, Dave and Jerry wanted to create a beer that would be enjoyed by a wide audience of craft beer enthusiasts, pleasing a wide range of palates. It is “À TOUT LE MONDE” (to all the world) to enjoy this unique, one-of-a-kind Saison. It can be aged up to 18 months, but is best enjoyed fresh as possible. (Note: The 750ML corked version is available in Canada only, but we hope to see it in the states soon.)

Enthusiasts of Saison beers will fully appreciate this one! Being fans of the Belgian saison beer style, À Tout le Monde will become another one of our regular go-to beers from Unibroue, along with their La Fin du Monde, Trois Pistoles, Terrible, Don de Dieu, and Blanche de Chambly.



Huge thanks go out to the following individuals for making this BrewView possible: Faiza Tremblay, Caroline Frappier, and Sébastien Voyer of DDMG Communications (for connecting with us and coordinating of the samples being shipped to us), Andrew Murphy of Unibroue in Portland, Oregon, and James Perine- Southern California District Manager for Unibroue (for sending us the beer samples within 24 hours of receiving your first shipment of the beer), and of course, Unibroue’s Master Brewer Jerry Vietz having the vision to partner with Dave Mustaine of Megadeth, and creating a world-class Saison.

80 Des Carrières Street
Chambly (Québec) J3L 2H6

Tel. : 450 658-7658
Fax : 450 658-9195
Email :


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.