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Terrible

Fact Sheet

Fermentation

Top

Style

Quadruple/Abt

Color

Dark brown with caramel hues

SRM

45

Clarity

Low

Head

Thick and persistent

Bubbles

Fine

Effervescence

Medium

IBU

15

Body

Medium

Aftertaste

Pleasant, lingering

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Terrible

10.5% ALC./VOL.

Serve at

°C 10 14
°F

Fermentation: Top

Brewed since 2002
Origin: Chambly, Quebec
Available for a limited time in Canada and year-round in the US.

History

In 2002, when the SAQ requested an exclusive new high-end product, Unibroue responded with Terrible. Given its dark colour and 10.5% alcohol content (a first for Unibroue), we knew that this Belgian quadruple-style ale might very well be greeted with reticence.

So we gave it a name that would evoke terror and worry, but also something extraordinary, formidable and awe-inspiring. From here on out, no other beer can ever be called Terrible.

Color

Dark brown with caramel hues

Nose

Rich notes of fruits and spices with a strong presence of malted and roasted caramel.

Flavor

Caramel and roasted malt with subtle fruit flavours and Madeira wine notes. A warm alcohol finish.

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Terrible

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

Terrible

750 ml

Aging process

3 to 5 years

19 Awards

  • 15
  • 1
  • 3
  • World Beer Championship, Chicago Beverage Testing Institute
    • 2017
    • 2016
    • 2015
    • 2014
    • 2013
    • 2012
    • 2011
    • 2010
    • 2009
    • 2008
    • 2005
  • World Beer Awards (London, UK)
    • 2016
    • 2015
    • 2014
    • Category
      Canada – Belgian Style Strong Dark beer
  • Denver International Beer Competition
    • 2015
    • 2011
  • Australian International Beer Awards
    • 2009
  • Los Angeles International Commercial Beer Competition
    • 2008
  • World Beer Cup
    • 2005

Tasting

Suggested glass

Tulip

Tulip

Beer and food pairings

meat
  • Braised beef
fish
  • Marinated shellfish
cheese
  • Mushroom dishes
chocolate
  • Aged cheddar (2 to 3 years)
  • Soft cheese
  • Goat cheese
  • Blue cheese
chocolate
  • Plum pudding
  • Chocolate mousse
See more pairings

Jerry Vietz

Learn how each Unibroue beer acquires its own unique taste, colour, texture and body.

Discover the art of brewing

Sylvain Bouchard

Discover the secret art of beer tasting and how to perfectly pair beer and food.

Learn from our sommelier

#UNIBROUE wants to hear from you.

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