Unibroue Brewmaster Jerry Vietz Talks Blonde de l'Enfer

We spoke with Unibroue brewmaster Jerry Vietz about Blonde de l'Enfer.

BC: Who came up with this beer’s recipe?
I came up with this beer’s recipe. I wanted to offer our fans and beer geeks a hell of a great beer for our 25th anniversary.

BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?
I love the overall balance and the surprising drinkability for its 10.5% alcohol content.

BC: Where does this beer’s name come from?
Blonde de l’Enfer means Blonde from Hell. It is our take on a classic style, the Belgian Strong Golden Ale. These ales are traditionally named after hellish demons due to their lust for power and in reference to the beer’s deceitful drinkability.

BC: Is this your “desert island beer?”
I love this beer, but I personally prefer darker ales. Therefore, if I have only one beer to pick this would not be "the one." For people who are big fans of this classic style, though, it is a very good candidate for a desert island beer. In fact, against many other beers, this beer is still very enjoyable at room temperature. This liquid gold should not be served any cooler than 50° F.

BC: Can you describe this beer in 10 words or less?
Delicate balance of malts, spices, hops, fruits and tiny bubbles.

BC: Do you know a story – or have a personal story – that revolves around this beer?
The word Blonde in French-Canadian culture also means girlfriend. I’ve been asked a few times if the inspiration for this beer’s name came from a bad experience related to an ex-girlfriend, which always makes me smile. I’m just not sure I could've developed such a great-tasting beer if I had negative vibes in mind.

BC: What's a good food pairing for this beer?
Smoked fish, poultry, lamb, crème brulée or a soft cheese like Brie or Camembert would pair beautifully with Blonde de l'Enfer.

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