Unibroue Maudite Abbey Double ~ 34.1cl

A deep red ‘Belgium-style Dubbel’ – complex, unctuous and slightly sweet..

Maudite, meaning cursed or damned, evokes the Quebec legend of La Chasse-galerie (The Bewitched Canoe) which tells the tale of lumberjacks from camps working around the river who, for a night of fun, risk everything by making a pact with the devil.

Unibroue beers are unpasturised and unfiltered with a secondary fermentation in the bottle – these “live” craft beers stand out for their unique and stylish taste.

IBU 22

Since 1995 it has been awarded 11 gold, 6 silver, and 1 bronze medals in international beer competitions.


Silver Medal – World Drink Awards 2022

Tasting Notes:

Rich ruby red colour with mahogany and copper glints; pouring with a dense tan coloured head. Aromatic, complex and mellow beer revealing aromas of spice, orange and sweet caramel malt. A velvety palate of toffee caramelized sugar and marmalade; slightly roasted malts with a soothing and satisfying spicy finish.

Will age and develop further into a wondrous array flavours over 4 to 5 years.

Beer and food pairings: a perfect match with strong cheeses, tomato based pastas, anything spicy, grilled meat, sausages, creme brulee or tiramisu. It is also amazing in a rich beef stew.


About the Brand


Unibroue is a pioneering craft brewery in Quebec, Canada.

History was made in 1993 with the launch of Blanche de Chambly – the first ‘Witbeer’ (wheat beer) from North America brewed in the Belgian tradition and refermented in the bottle. This ‘Abbey’ inspired beer was followed by Maudite ‘Dubbel’ – the first strong beer in Canada – and then, after 18 months of research and development, the first ‘Triple’ – La Fin du Monde in 1994.

They are Canada’s most highly rated brewery with over 400 worldwide awards to date.

The origins date to 1990 during the fast growing ‘craft beer’ movement when André Dion founded Unibroue with the idea of uniting Quebec’s microbreweries for distribution throughout Canada. When this ambitious project fell through he joined Serge Racine by investing in La Brasserie Massawippi, merging with Unibroue in 1992 and moving to Chambly the following year – opening a state of the art brewery there and further major investment was forthcoming in the following years.

Their passion for Trappist and Abbey beers was furthered in 2003 when Belgium trained Jerry Vietz joined and who still remains their Brewmaster.

Unibroue use fresh yeast with every brew and understanding the importance of yeast strains have an internationally recognised laboratory dedicated solely to the cultivation and maintenance of their own yeasts.

Production and distribution increased when Unibroue was purchased by Sleeman in 2004.

To reduce their ecological footprint, 99.19% of the materials generated by the factory are recycled or upcycled.