Dominus Vobiscum Double - Microbrasserie Charlevoix (Canada - Quebec - Baie-Saint-Paul) 8.0%

Dominus Vobiscum Double - Microbrasserie Charlevoix (Canada - Quebec - Baie-Saint-Paul) 8.0%

A cloudy beer with a creamy tan head of foam. It is a deep brown colour with a deep amber hue very much like the colour of mahogany (like the label says).

A strong and unique aroma: there are apple juice tones, which is a bit weird but the other aspects balance it; there is grape, raisin, biscuit and molasses; finally, barley candy with subtle leather and an underlying earthiness. Makes for a heady, intriguing and delicious aroma.

The flavour is strongly malty with molasses and barley candy sweetness and lots of dark, dried fruit flavours like raisin, dates and prunes. There is a floral aspect to the overall flavour that is likely contributed by the yeast present in this bottle-conditioned beer. Dominus Vobiscum Double is neither overly sweet or bitter but just very flavourful and interesting. A really lovely beer full of character.

Dominus Vobiscum Blanche - Microbrasserie Charlevoix (Canada - Quebec - Baie-Saint-Paul)

Dominus Vobiscum Blanche - Microbrasserie Charlevoix (Canada - Quebec - Baie-Saint-Paul) 5.0%

A moderately cloudy, pale, blonde gold in a glass topped with a huge frothy white head that fades very slowly and leaves very impressive lacing. A delightful aroma that seems both creamy and tart all at the same time; some lemon, nutmeg and a softly herbal grain component.

The taste is lightly (and deliciously) spicy with chamomile and nutmeg that accents perfectly the creamy wheat mouthfeel and wheat flavours. The lemon aroma is mirrored in the flavour but much more lightly - never coming across as tart. There is a moderately bitter finish at times that eases into the aftertaste but fades rather quickly leaving mostly that flavour between chamomile and nutmeg with some very light roasted grain flavours. Dominus Vobiscum Blanche is very refreshing and absolutely delicious.

Before pouring I placed the bottle on its side and gently rolled it gently a half rotation forward and a half roation back. I did this because it had been resting in my cellar and then my fridge for a few weeks and I wanted to activate some sediment for full flavour. I recommend doing so because otherwise you might miss out on the impressive head of foam and some of the depth of flavour; and with a witbier this delicious you want all the flavour and it deserves proper presentation.