Dieu du Ciel (translates God of the Sky) was founded in 1998 in what we can only imagine to be a whimsical Montreal sprawling with jesters, contortionists, and trapeze aficionados. Each batch is made with the goal of producing original, experimental, and quality brews.
The mystical bottle art alone is enough to bring your beer aisle stroll to a halt only to fantasize of gallivanting with woodland nymphs or hanging with dark lords before settling on pulling out that jewel-encrusted tunic you haven't seen since Halloween of 2003.
Perfect with food, the following beers are flavorful, distinct, and belong in every restaurant with a half-way decent steak.
We enjoyed Derniere Volonte a blond Abbey-style beer with a milky honey appearance carrying the scent of candied green apples. It tastes of toffee, and has a coffee aftertaste. There are a good amount of hops to balance out the malt, with notes of lime and other citrus as well.
Corne du Diable is Dieu du Ciel's take on an English India Pale Ale. It's tea-colored, and kind of reddish and coppery, with a quickly dissipating head. It smells is a delicious blend of rich caramel and pleasant American hops, and finishes with a light butter taste on the tongue.
Route Des Epices is their peppercorn rye beer. It's a mahogany color--though more brown than red--and has a slight malt aroma. Light in body with a definite peppery spice on the tongue, it is absolutely perfect for sipping alongside a juicy, rare steak.
Sostice D'hiver is a barley wine brewed at the end of the summer and sold starting mid December. It's on the reddish side with quite a bit of suspended yeast. It smells of sour cherries, stone fruit (think anything with a pit), and caramel malt, but the takeaway for us is its thick, almost syrupy mouth-feel.
Black as night with a nice tan head, Aphrodisiac is a cocoa and vanilla stout. It has the aroma of roasted malt and chocolate malt, and the flavor and creamy body reminded us of chocolate milk.
This imperial coffee stout is almost completely black with a long-lasting light brown head. Hitting the nose is mostly coffee and roasted malts that really complement the beans well. It tastes like (--get ready--) black coffee. Hmm, we like this one, but we wouldn't mind some lactose sugar thrown in the mix.
This Scotch ale is a murky red/brown shade with a thick and sweet toffee-like scent. It has the flavor or maple sugar, and the bubbles on the tongue fade off into candyland. There's even a slight burnt candy aftertaste that makes us figure that maybe Montreal's springs are just cooler than ours.