Route Des Épices (Ale Rousse Au Poivre) - Brasserie Dieu Du Ciel
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Ratings: 542 | Reviews: 360 | Display Reviews Only:
2.78/5 rDev -24%
This has to be - without a doubt - the first beer I've had from the state of Quebec (the people otherwise known as "those poutine-eating surrender monkeys") and for my first Québécois brew I picked something close to my tongue/heart - rye beer, why? I love rye is why. Brewed with peppercorns as well? Sounds brilliant, let's do this!
Poured from a 341ml (what an odd size for a) bottle into a Chimay chalice.
A: Presents a cloudy light brown/rust body with a tan ring of lace.
S: Interesting, I'm not detecting any peppercorns, there is a chocolate, ginger and sweet malt fragrance, not much else. Here's hoping there is a bit more going on in the taste department.
T: Flavour is a tad disappointing - tastes like a watered down ginger beer, was expecting a bit more than that. Some mid palate caramel malt sweetness only adds to the whole "ginger beer" illusion. There is a light spicy hop bitter finish but otherwise this is one big glass full of dismay.
M: Light bodied, a lot more watery than expected with a light carbonation.
D: Usually when you add ingredients to a beer it adds to the flavour profile, in this case the rye content is decidedly weak and in the immortal words of Simpson's character Rainier Wolfcastle: "Ze peppercorns, zay do nothing" [that's not the actual quote in case you were going to call BS on me]. So many missed opportunities with this dimensionless, sad ginger beer tasting brew that my suggestion to Brasserie Dieu Du Ciel (if indeed they do read my reviews which they probably don't) would be to go back to the drawing (brewing) board and add more rye, lots more rye, right? Ryeght.
Food match: The gingerness of this brew made me think of dishes with ginger such as the Burmese "Gyin Thot" and the Thai "Gai Pad King"... now I have ginger on the brain.
07-29-2014 09:31:19 | More by doktorhops
3.33/5 rDev -9%
Bottle date 05/16 at 45 degrees into goblet
Very slight aroma of generic spice
Head small (< 1 cm), off white, rapidly diminishing to 1.5 mm ring with small center island
Lacing poor: thin broken rings of tiny bubbles providing sparse coverage for the glass
Body medium amber, slight haze
Flavor begins slightly sweet and spicy, whether from the rye or the peppercorns in uncertain. A peppery burn begins almost immediately in the esophagus and stomach, at which time the flavor is gone with only the burn remaining. No alcohol, no hops, no diacetyl.
Palate is light to medium, watery, lively carbonation
It’s been nearly 5 years since I’ve had this beer and there have been changes in either the beer, my palate, or both. This was fondly remembered as a very tasty treat from the exotic land of Quebec. Now I find this to be an OK beer, lacking nose and appearance, but still being spicy. Now it seems meh.
06-10-2014 12:37:28 | More by Ozzylizard
3.88/5 rDev +6%
Poured from the bottle into a tulip glass. A reddish coppery bronze color with a moderate amount of beige head. Smells quite sweet but with an equal measure of earthy spice: Toffee, musty seed spice, rye bread, earthy hops ... One can tell right away that there is a rich maltiness, almost like a scotch ale, couple with some savory spice and herb flavors. Indeed, the initial taste is like raisin rye bread sprinkled with black pepper. A dry, almost salty leather note emerges over time, along with sour apple, caramel candies, and tobacco. The heat from the black pepper builds over time, with the rather dry finish evoking peppered crackers and providing an interesting contrast to the sweet beginning and middle sections. Moderate body like many red ales and pretty smooth. I am hard to pressed to complain about anything here. There's a rummy sweetness, a woody peppercorn bite, and some tangy fruit elements that all cleave together nicely. Great example of the skilled use of spices in brewing, even if you can indeed taste the pepper as such.
04-02-2014 14:16:40 | More by CalgaryFMC
3.79/5 rDev +3.6%
Amber copper color with a thin head that keeps a constant plate and leaves some laces.
Delicious predominant aroma of peppercorn and cocoa with sweet malt and rye on the background. Felt like in an Indian spicy street stall.
Flavor starts with caramel malt, muffled herbs and rye, dry onion bagels and finish with a predominant, fast and gradually increase of bold peppery notes. Dry and hot aftertaste.
Light to medium body with appropriate carbonation. Spicy feeling that goes down the throat.
Felt like a Brown Ale made with rye with a pepper time bomb. Quite interesting beer, it should perfectly match with cold cuts or steak. Stay away if you don’t like spices.
03-23-2014 16:00:22 | More by FLima
Route Des Épices (Ale Rousse Au Poivre) from Brasserie Dieu Du Ciel
83 out of 100 based on 542 ratings.