Chambly, Quebec
Tripel · 9.0% ABV
Saison · 4.5% ABV
Belgian Strong Ale · 9.0% ABV
Belgian Strong Ale · 8.0% ABV
Witbier · 5.0% ABV
Belgian Strong Ale · 10.5% ABV
Belgian Strong Ale · 9.0% ABV
Belgian Strong Ale · 10.0% ABV
Smoked Beer · 5.5% ABV
Winter Warmer · 10.0% ABV
Fruit Beer · 5.5% ABV
Fruit Beer · 8.0% ABV
Tripel · 7.7% ABV
Belgian Strong Ale · 10.5% ABV
Belgian Ale · 6.2% ABV
Fruit Beer · 5.5% ABV
Tripel · 9.0% ABV
Witbier · 5.5% ABV
Belgian Strong Ale · 10.0% ABV
Saison · 6.1% ABV
Variety Pack
Belgian Strong Ale · 8.0% ABV
Dubbel · 8.0% ABV
Belgian Strong Ale · 10.0% ABV
Belgian Strong Ale · 10.5% ABV
Belgian Strong Ale · 10.0% ABV
Stout · 10.0% ABV
Fruit Beer · 5.5% ABV
Belgian Strong Ale · 10.0% ABV
Tripel · 9.0% ABV
Tripel · 9.0% ABV
Belgian Strong Ale · 8.0% ABV
Belgian Strong Ale · 7.5% ABV
Blonde Ale · 10.5% ABV
Variety Pack
Tripel · 7.7% ABV
Belgian Strong Ale · 10.0% ABV
Fruit Beer · 5.5% ABV
Belgian Strong Ale · 10.0% ABV
Belgian Strong Ale · 10.0% ABV
Belgian Strong Ale · 10.0% ABV
Belgian Strong Ale · 10.0% ABV
Belgian Strong Ale · 8.0% ABV
Belgian Strong Ale · 8.0% ABV
Belgian Strong Ale · 9.0% ABV
Belgian Strong Ale · 9.0% ABV
Fruit IPA · 6.0% ABV
Unibroue beers are different. Brewed using an age-old process of in-bottle refermentation (with the exception of the U, U2, and La Bolduc), they are only partially filtered rather than totally filtered (which is the norm in todayùs beer industry). This means Unibroue beers keep all their protein and part of the yeast, producing a genuine upscale beer. These beers are on fresh lees. The lees deposit themselves at the bottom of the bottle as result of refermentation and natural carbonation. The process is the same as with champagne; except with champagne, the yeast is removed, while with Unibroue beers the lees are left in the bottle. This method gives a very particular taste to the beer and provides a natural source of vitamin B. Every single beer is brewed in one batch and is not water-softened.