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Lune de Miel

Fact Sheet

Fermentation

Top

Style

Belgian-style amber ale

Color

Amber

SRM

8

Clarity

Cloudy

Head

Beige

Bubbles

Fines

Effervescence

Medium

IBU

22

Body

Medium

Aftertaste

Pleasant, Lingering

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Lune de Miel

8% ALC./VOL.

Serve at

°C 8 10
°F

Fermentation: Top

Brewed since 2016
Origin: Chambly, Quebec
Honey, which completes the bottle refermentation process, is a perfect match for the hoppy bouquet with rich hints of spices, herbs and wildflowers. For a limited time only

History

Introducing Lune de Miel. Like all honeymoons, this divine nectar is simply unforgettable. It’s inspired from a distant era where the father of the bride would give his new son-in-law honey-flavoured beer for the first month of marriage.

The honey, which completes the bottle refermentation process, is a perfect match for the hoppy bouquet with rich hints of spices, herbs and wildflowers.

Color

Amber

Nose

Hoppy and spicy with a honey aroma.

Flavor

Spicy, herbaceous and floral.

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Lune de Miel

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

Lune de Miel

341 ml

Lune de Miel

750 ml

Lune de Miel

Draft

Aging process

3 years

Tasting

Suggested glass

Teku®

Teku®

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Beer and food pairings

meat
  • Chicken tournedos
  • Honey-mustard pork loin
  • Mild German sausages
salad
  • Mustard-lacquered carrots
cheese
  • Mild semi-soft washed rind cheese
  • Cambozola cheese
  • Aged gouda (2 to 3 years)
chocolate
  • Baklava
See more pairings

Jerry Vietz

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