Unibroue Brewmaster Jerry Vietz Talks Lune de Miel

We spoke with Unibroue Brewmaster Jerry Vietz about Lune de Miel.

BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?
All Unibroue ales are refermented in bottles/kegs. To achieve this process, we are dosing a precise amount of priming sugar and fresh cultured yeast right before packaging. This process known as "Champagne method" leads to a non pasteurized, naturally carbonated beer that evolves and gains complexity through aging. Lune de Miel is the first beer in which I replaced the regular priming sugar by a selected blend of Quebec honey. The refermention process achieved in bottles/kegs preserved the delicate aromas brought by the honey leading to balanced wild flowers notes. A great compliment to the delicate hoppy and spicy notes found in this nectar.

BC: Where does this beer’s name come from?
"Lune de Miel" means honeymoon in french. Behind every Unibroue creation is an inspirational story. In this case it refers to a very old tradition from a distant era. This legend says that in Babylon, 4000 years ago, a customary wedding practice was that the bride’s father had to provide his son-in-law with mead for the entire first month (moon) of the marriage (lunar calendar back in these days). This was believed to boost the couple’s fertility, and later became known as the “honeymoon” (Lune de Miel). To honor the tradition, Unibroue has crafted a divine union of ingredients called Lune de Miel, a refermented amber ale brewed with spices and Quebec honey.

BC: Is this your “desert island beer?”
Euh No! While I love this beer I do prefer darker ales and therefore, if I would have only one beer to drink for the rest of my life, that would be 17 Grande Reserve. A multiple award winning ale that I aged in French oak. Moreover, I assume that there will be no fridge on this desert island and this beer is even better if enjoyed at 55-60F and still very good at room temperature.

BC: Can you describe this beer in 10 words or less?
A flavorful, balanced, complex amber ale refermented with Quebec honey.

BC: Do you know a story – or have a personal story – that revolves around this beer?
Before I landed in the wonderful world of beer and become brewmaster, I started in the cider industry and then moved to wine industry. I am very curious by nature and therefore I had the chance to ferment pretty much everything that contains carbohydrates. In 2002, I created a special cider that I refermented with honey and it was delicious. People loved it!  I was curious to see the result of the same process applied to a beer. So, here it is 15 years later. :)

BC: What's a good food pairing for this beer?
Honey-mustard pork loin or chicken, sausages, semi-soft washed rind cheese, combozola, aged gouda, Baklava.