Blanche de Chambly

Blanche de Chambly, Unibroue
Judges Ratings 
1 Review
91
Aroma:
21 / 24
Flavor:
37 / 40
Appearance:
5 / 6
Mouthfeel:
10 / 10
Overall Impression:
18 / 20
Description 

Unibroue's first beer and the first refermented white beer brewed in the Belgian tradition to be bottled and marketed in North America. Blanche de Chambly is twice winner of the title of “World’s Best Belgian Style Witbier"

Profile

ABV: 
5.0%
IBUs: 
10
Served at: 
41 - 43º F
Judges Review 
Michael Bury's picture
Judges Rating:
91
Aroma:
21 / 24
Appearance:
5 / 6
Flavor:
37 / 40
Mouthfeel:
10 / 10
Overall Impression:
18 / 20

Blanche de Chambly by Unibroue is being evaluated as a Witbier (2015 BJCP Category 24A). It pours a light amber color with a good amount of haze appropriate for the style. An ivory head of fine bubbles is persistent and continually supported by ever-rising bubbles indicating high carbonation.

The nose is a moderate mix of pear and apple with support from tart wheat and subtle honey, which gives the impression of caramelized pears. No hops were perceived. Restrained floral orange and clove-like phenols provide additional intrigue.

The flavor is an interesting amalgamation of tart wheat, yeasty bread and hints of dark honey with pomme fruit and restrained white pepper. Low herbal hops and medium-low bitterness allow the fermentation character and malt to shine forth. It finishes semi-dry with lingering wheat, fruit and coriander.  A pleasant creaminess helps to support the moderate body and high carbonation rounds out a lovely drinking experience. Despite the tart wheat and hints of pepper, this beer doesn’t have any astringency either.

Blanche de Chambly is a unique entry into the Witbier category that one could drink either in the middle of the summer as a refreshing beverage or even in the dead of winter. 

Brewery Introduction

Our beers are unlike any other product on the market, and no two are alike. Discover Unibroue’s unique brewing methods which convey our beers’ peculiar character and personality.

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