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La fin du monde

Fact Sheet

Fermentation

Top

Style

Triple

Color

Blonde

SRM

5,5

Clarity

Sightly cloudy

Head

White, creamy, generous

Bubbles

Fine

Effervescence

Slow and sustained

IBU

19

Body

Medium

Aftertaste

Pleasant, lingering, warm finish

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La fin du monde

9% ALC./VOL.

Serve at

°C 12 14
°F

Fermentation: Top

Brewed since 1994
Origin: Chambly, Quebec
To date, La Fin du Monde has earned more medals and awards in major international competitions than any other Canadian beer. It is Unibroue's international flagship ale.

History

It took 18 months of research before La Fin du Monde saw the light of day in February 1994. Representative of a style that was originally developed by medieval monks who served beer on special occasions, it is a premium beer with a surprising finesse. Like Trappist triple ales, La Fin du Monde is brewed and refermented in the bottle—a first in the American market at the time of launch.

To date, it is the most awarded Canadian beer and has been honoured at several top international competitions. True to tradition, Unibroue brewed this beer in honour of the French explorers who, when they discovered North America, believed they had reached "the end of the world”.

Unibroue

Color

Blonde

Nose

Floral bouquet, fresh baguette, with aromas of honey, spices, coriander, malt and alcohol.

Flavor

Mildly hoppy palate with notes of grains, fruit and spice, followed by a smooth, dry finish. A perfect balance of sugar, acidity, bitterness, spices and alcohol.

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La Fin du Monde

Aging process

Potential

Like good wine, Unibroue’s fine beers have flavors that develop with age. Over time they become smoother, sometimes revealing notes of honey and candied fruit and developing a more assertive and lasting flavor. This phenomenon is known as “maderization” and is similar to the aging process of dessert wines like port.

Preservatives

Oxygen is the mortal enemy of beer because oxidation creates a stale, flat flavor. The yeast added to the bottle of Unibroue products triggers natural fermentation, consuming excess oxygen and preventing the beer’s CO2 from oxidizing. This enhances the beer’s aging potential. The high alcohol content of certain Unibroue products also lends itself well to aging by acting as a natural preservative.

Preservation methods

Store bottles upright in a cool dark place at a stable temperature between 46ºF and 61ºF.

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Format

La Fin du Monde

341 ml

La Fin du Monde

750 ml

La Fin du Monde

Draft

Aging process

3 to 5 years

53 Awards

  • 13
  • 29
  • 6
  • 5
  • World Beer Championship, Chicago Beverage Testing Institute
    • 2017
    • 2016
    • 2015
    • 2014
    • 2013
    • 2012
    • 2011
    • 2010
    • 2009
    • 2008
    • 2007
    • 2006
    • 2005
    • 2004
    • 2002
    • 1998
    • 1997
    • 1996
    • 1995
  • World Beer Awards (London, UK)
    • 2017
    • 2016
    • 2016
    • 2015
    • 2015
    • 2015
    • 2014
    • 2013
    • 2011
    • 2010
    • Category
      Canada’s Best Belgian Style Tripel
    • Category
      World’s Best Belgian Style Tripel
    • Category
      Canada’s Best Belgian Style Tripel
    • Category
      World’s Best Belgian Style Tripel
    • Category
      The America’s Best Belgian Style Tripel
    • Category
      Canada’s Best Belgian Style Tripel
  • Les prix du publique – Volet bière (People’s award – beer)
    • 2017
  • Denver International Beer Competition
    • 2015
    • 2013
    • 2011
  • Alberta Beer Festival
    • 2015
    • 2015
    • 2015
  • Mondial de la bière (Montreal, Quebec, Canada)
    • 2011
    • 2007
    • 2006
  • Canadian Brewing Awards
    • 2010
    • 2009
    • 2008
    • 2006
    • 2005
  • World Beer Cup
    • 2010
    • 2008
    • 2002
    • 2001
  • Australian International Beer Awards
    • 2008
    • 2007
    • 2006
    • 2005
    • 2004

Tasting

Suggested glass

Tulip

Tulip

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Beer and food pairings

meat
  • Sausages
  • Quiche or omelette
  • Osso bucco
fish
  • Trout or salmon
  • Mussels
  • Scallop ceviche
  • Fresh oysters
salad
  • Ratatouille
cheese
  • Salty blue cheese
  • Creamy blue cheese
  • Aged cheddar (1 to 3 years)
  • Parmesan cheese
See more pairings

Jerry Vietz

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