Dieu du ciel! - Microbrewery

Beers in bottle

Corne du diable (Horn of the Devil)
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 Horn of the Devil was born in our Montreal brewpub in January 2004

Dernière Volonté (Last will)
Bière blonde de style Abbaye - 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 Last will was born in our Montreal brewpub in April 2004

Fumisterie (Smoke screen)
Ale rousse de chanvre - 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 Smoke screen was born in our Montreal brewpub in March 1999

Péché Mortel (Mortal Sin)
Imperial stout au café - 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.

The Mortal Sin was born in our Montreal brewpub in October 2001

Rosée d'hibiscus (Pinkish Hibiscus)
Blanche aux fleurs d'hibiscus - 5% alc./vol.
341 ml (11.5 fl.oz.)

The 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.

The Pinkish Hibiscus was born in our Montreal brewpub in May 2006

Route des épices (Spice route)
Bière de seigle au poivre - 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.

The Spice route was born in our Montreal brewpub in May 2002

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.