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.
Rich notes of fruits and spices with a strong presence of malted and roasted caramel.
Caramel and roasted malt with subtle fruit flavours and Madeira wine notes. A warm alcohol finish.
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.
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.
Store bottles upright in a cool dark place at a stable temperature between 46ºF and 61ºF.
)750 ml
3 to 5 years
Tulip
Learn how each Unibroue beer acquires its own unique taste, colour, texture and body.
Discover the art of brewingDiscover the secret art of beer tasting and how to perfectly pair beer and food.
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