Dieu du ciel! - Microbrewery

Beers in bottle

Aphrodisiaque (Aphrodisiac)
Cocoa and vanilla stout - 6.5% alc./vol.
oz.)

Black ale with aromas and flavours of vanilla, dark chocolate, bourbon and roasted malt. The vanilla and cocoa marry nicely, without out-competing each other, to produce a surprisingly well balanced beer. This beer is mildly hoppy, but the cocoa introduces a touch of bitterness. Its colour may be intimidating, but it is a very smooth beer within reach of most beer drinkers. This highly appreciated dessert beer is brewed with organic fair-trade cocoa and first rate vanilla beans.

Aphrodisiaque won the prize for highest distinction in the 2003 Popular Beer Contest for the category "Ale" during the Mondial de la Bière in Montréal, a silver medal in the 2006 Popular Beer Contest during the Mondial de la Bière in Montréal, a gold medal in the 2008 Popular Beer Contest during the Mondial de la Bière in Montréal, and a gold medal (seventh place amongst 10 gold medal winners) at the adjudicated "MBeer" contest during the Mondial de la Bière in Montréal in 2008.

The Aphrodisiaque was born in our Montreal brewpub in May 2003

Blanche du Paradis (Paradise white)
Wit (belgian wheat beer) - 5% alc./vol.
341 ml (11.5 fl.oz.)

Blanche du Paradis is a Belgian-style Wit brewed with coriander seeds and Curaçao orange peels, the spices traditionnally found in this classic style. Unfiltered and containing almost as much raw wheat as malted barley, it presents a veil of yeast and proteins giving this style its "Blanche" name. Round and light at the same time, it exhales fresh baked bread aromas, and reveals spices and citrus flavours, accompanied by subtle notes of acidity coming from the wheat.

This beer is available only in our 12-bottle mix case called "Discovery brews"

This beer won the prize for highest distinction in the 2002 Popular Beer Contest for the category "Belgian style" during the Mondial de la Bière in Montréal.

The Blanche du Paradis was born in our Montreal brewpub in May 1999

Corne du diable (Horn of the Devil)
American India Pale Ale - 6.5% alc./vol.
341 ml (11.5 fl.oz.)

Corne du diable (French for "Horn of the devil") is a contemporary interpretation of the classic English India Pale Ale. This new style, born on the west coast of North America, is characterized by stronger and hoppier beers. The result is a red ale expressing caramel flavours coming from the malt, sharp bitterness and powerful hop aromas, thanks to dry hopping

The Corne du diable was born in our Montreal brewpub in January 2004

Dernière Volonté (Last will)
Blond Abbey-style beer "Bottle conditioned" - 6.5% alc./vol.
341 ml (11.5 fl.oz.)

Dernière volonté (French for "Last Will") is a mix of Belgian and English brewing traditions. Complex flavours of hop flowers and spicy, fruity esters from our belgian yeast are perfectly balanced with the robust flavours and aromas of malt. The finish is commandeered by an assertive aroma from dry-hopping.

The Dernière Volonté was born in our Montreal brewpub in April 2004

Equinoxe du printemps (Spring equinox)
Maple scotch ale - 8% alc./vol.
341 ml (11.5 fl.oz.)

Équinoxe du Printemps (French for "spring equinox") is the quintessential marriage of two great traditions: beer brewing in Scotland, and maple syrup production in Quebec. At the first draught, the mouth is overcome by woody, malty flavours, sustained by a discrete touch of sweetness. The aftertaste brings about the flavours of maple, which are sufficiently present to be appreciated, but never overwhelming the typical flavours of a Scotch Ale.

Equinoxe du printemps is brewed only once a year in January. It is aged for two months in order to attain a perfect balance in taste. Then, it is sold starting March 21st, until stocks last.

The Equinoxe du printemps was born in our Montreal brewpub in February 1999

Fumisterie (Smoke screen)
Hemp beer - 5.5% alc./vol.
341 ml (11.5 fl.oz.)

Fumisterie is a beer that sits at the intersection of an english and german ale. It is full-bodied, malty and has a slight caramel flavour. The organic hemp seeds incorporated during the brewing process give it a unique and original taste. The hop flavour comes through delicately in the after taste.

Fumisterie, which loosely translates as “smoke screen”, was given its name in reaction to laws – created under false pretext – that prohibit hemp crops, a beneficial plant with multiple ecological uses.

The Fumisterie was born in our Montreal brewpub in March 1999

Paienne (Pagan)
Blond ale - 5% alc./vol.
341 ml (11.5 fl.oz.)

Paienne is a top-fermenting June straw blond coloured beer. It presents aromas of malt, fruits and hops. Its well-balanced flavours are dominated by malty and fresh cereals tastes, completed by a delicate bitterness. All of this makes the Paienne an inviting and thirst-quenching beer offering at the same time satisfying tastes and a generous body.

This beer is available only in our 12-bottle mix case called "Discovery brews"

The Paienne was born in our Montreal brewpub in August 1998

Péché Mortel (Mortal Sin)
Imperial coffee stout "Bottle conditioned" - 9.5% alc./vol.
341 ml (11.5 fl.oz.)

Péché Mortel (French for "Mortal Sin") is an intensely black and dense beer with very pronounced roasted flavours. Fair trade coffee is infused during the brewing process, intensifying the bitterness of the beer and giving it a powerful coffee taste. Péché mortel is brewed to be savored; we invite you to drink it in moderation.

This stout style, high in alcohol and bitterness in order to favour preservation, was historically brewed to support the long and arduous voyage necessary to export the beer from England to Russia. The word Imperial comes from the fact that the beer was specially brewed for the Russian tsar’s court.

This beer received a special award during the 2005 Popular Beer Contest held during the Mondial de la Bière in Montréal.

The Péché Mortel was born in our Montreal brewpub in October 2001

Rigor Mortis ABT (Rigor Mortis ABT)
Quadrupel - 10.5% alc./vol.
oz.)

Strong brown ale inspired by the beer brewed by Belgian Trappist monks. Very little bitterness, this beer has intense malty and sweet flavours, mixed with the taste of chocolate and caramel. It presents complex red fruit and spice flavours due to the type of yeast that is used during the brewing process. This beer is at its best only after it has aged for six months. The Rigor Mortis are complex beers designed and brewed with patience and care in the tradition of the great Belgian Abbey beers.

Rigor Mortis Abt is brewed only once a year, and is sold in April until stocks last.

This beer won a gold medal (first place amongst 10 gold medal winners) at the adjudicated "MBeer" contest during the Mondial de la Bière in Montréal in 2006.

The Rigor Mortis ABT was born in our Montreal brewpub in August 2001

Rosée d'hibiscus (Pinkish Hibiscus)
Hibiscus flower Wit "Bottle conditioned" - 5% alc./vol.
341 ml (11.5 fl.oz.)

Rosée d’Hibiscus is a soft spoken wheat beer. The rose colour comes from the hibiscus flowers added during the brewing process. The aromas and flavour of this tropical flower are very prominent in the beer, giving it a slight acidity and a very agreeable fragrance. It is the perfect thirst quencher on a hot summer day.

This beer won a gold medal (fifth place amongst 10 gold medal winners) at the adjudicated "MBeer" contest during the Mondial de la Bière in Montréal in 2007, and a silver medal in the 2008 Popular Beer Contest during the Mondial de la Bière in Montréal.

The Rosée d'hibiscus was born in our Montreal brewpub in May 2006

Route des épices (Spice route)
Peppercorn rye beer - 5% alc./vol.
341 ml (11.5 fl. oz.)

Routes des épices (French for "Spice Route") is a rye beer brewed with both black and green peppercorns. Initially, the beer reveals flavours of fresh grain and malt, which give it notes of chocolate, caramel, and fruit. The pepper flavour and aroma is fully revealed in the finish, which leaves a pleasant, spicy, tingling sensation on the tongue.

This beer won a gold medal (second place amongst 10 gold medal winners) at the adjudicated "MBeer" contest during the Mondial de la Bière in Montréal in 2006.

The Route des épices was born in our Montreal brewpub in May 2002

Solstice d'hiver (Winter solstice)
Barley Wine - 9% alc./vol.
341 ml (11.5 fl.oz.)

This noble winter beer is brown in colour with flaming red highlights. Its taste is delicately sweet and liquor-like with a hint of burnt caramel coming from the malt and a prolonged boiling time. It is a very bitter beer with aromas of hops and alcohol, and flavours reminiscent of red fruit brought by the English-type yeast we use to ferment it. The aftertaste is accentuated by the wonderful flavour of hops. Solstice d’Hiver is brewed only once a year, and is then aged for 4 to 5 months before being sold. This aging process is necessary to achieve an ideal equilibrium between the sharp bitterness and the other flavours in the beer.

Solstice d'hiver is brewed only once a year, at the end of the summer. It is then aged for a few months in order to attain a perfect balance in taste. Then, it is sold starting mid-December of each year, until stocks last.

The Solstice d'hiver was born in our Montreal brewpub in December 1998

Beer types

ALES

These are beers that are produced using “top fermenting” yeast (Saccharomyces cerevisiae), meaning that the fermentation temperature is anywhere between 16 and 24°C. These are the temperatures at which the yeast is active. This type of fermentation produces fruity by-products (called esters) that are mostly responsible for the characteristic flavours found in ales. Ales can be of all colours (from blond to black) and have varying degrees of taste depending on the type of malt and hops that is used in its production. Ales have a wide variety of tastes and flavours due to the wide ranging yeast strains, all having distinctive fermentation profiles.

CASK CONDITIONED ALE (REAL ALE)

These are beers that are served in the traditional English way. The beer is refermented (or conditioned) in a cask (called a firkin) and it is then served directly from this cask without nitrogen or carbon dioxide pressure. Because it is not pressurized artificially, it must be served using a pump. Refermentation only produces a slight amount of pressure or gas inside the cask, therefore, according to a more modern definition, real ales are considered to be “flat”. Traditionally, the beer was served at cellar temperature (anywhere between 10 to 15°C). At Dieu du Ciel!, it is served at 10°C. Usually, real ales are dry hopped, which means that flake-like hops are added at the same time that the beer is added to the firkin. The beer then ferments anew for about 10 days in the presence of the hops, and then it is served. This is why real ales are generally quite hoppy.

LAGERS

These are beers that are produced using “bottom fermenting” yeast (Saccharomyces uvarum (or S. carlsbergensis)) meaning that the fermentation temperature is anywhere between 8 and 13°C. This colder fermentation reduces or eliminates the production of esters or other by-products, giving a beer with more subtle flavours, but that is very refreshing. Lagers can be of all colours (from blond to black) and have varying degrees of taste depending on the type of malt that is used in its production. However, the flavours found in lagers are quite uniform compared to ales, since the few yeast strains available for making lagers have very similar genetic make-ups. Lagers are a recent beer style and their commercial production only started in the 1800’s, when refrigeration was possible.