Inspired by the great Belgian brewing tradition of Trappist monks established over the centuries, Unibroue 17 was first brewed in 2007 to celebrate our brewery’s 17th anniversary. However, the overwhelming success of this specialty brew made it obvious that we could not let such a great ale slip into the anonymity of retirement.
As testimony to its remarkable flair profile which increases in complexity as it ages, the original batch bottled in 2007 was awarded an international platinum medal three years in a row, and the prestigious title of "World’s Best Dark Ale" when it was well past three years in the bottle!
As testimony to its remarkable flair profile which increases in complexity as it ages, the original batch bottled in 2007 was awarded an international platinum medal three years in a row, and the prestigious title of "World’s Best Dark Ale" when it was well past three years in the bottle!
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8/10
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Appearance 8
Aroma 8
Flavor 8
Texture 8
Overall 8
Cloudy dark brown body with a large creamy tan head. Sweet spice aroma with caramel, molassas, brown sugar, rum-soaked fruit and a touch of smoke. Sweet smokey flavor, some caramel, and rum-soaked fruit with a light yeasty background. Medium body with moderately high carbonation.
Tried
on 16 Mar 2008
at 19:07
8.1/10
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Appearance 8
Aroma 8
Flavor 8
Texture 8
Overall 8.5
Pours deep amber into a Tulip. Whiskey and alcohol aromas. Off-white micro head recedes leaving spot lacing to skim surface. Smooth bourbon from front to back with a lasting yeasty oaked bourbon finish. Boozy.
Tried
on 14 Mar 2008
at 18:35
7.4/10
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Appearance 6
Aroma 8
Flavor 8
Texture 6
Overall 7.5
Pour is a cloudy Mississippi mud pour. Aroma is all things Unibroue, very yeasty and dark fruit with a huge helping of candi sugar. I could probably smell this and know it was a Unibroue w/o seeing the label. Flavor is super dark fruit with a ton of spice and corriander. Leaves a bready coating on the tounge as this goes down. A very tasty style but this brewer doesn’ t really make a bad brew.
Tried
from Can
on 23 Feb 2008
at 19:30