Manufacturer : Chimay Brewery (Brasserie de Chimay),
Origin : Scourmont Abbey, Belgium,
Company founded in : 1862,
Beer Type : Trappist,
SRM : 25,
Abv : 7%,
IBU : 12,
About the Beer :
Chimay is a legendary beer brewed by Belgium monks and is one of the finest beers in the world. As soon as I opened the bottle, I was overwhelmed at the aroma emanating of this magnificent beer I was about to try.
Pours a rich brown caramel color, with golden and amber hues around the edge of the glass. Slightly cloudy. Poured a thick, off white, 3 finger head that dissipated and settled at about 1 finger. Thick lacing sticks to glass but does not last.
Moderate fruit esters of plums, apricots, and figs. No alcohol or hops jump out. Earthy notes sit atop a bit of melanoidin malt character.
Medium bodied yet thin crisp and refreshing. The seemingly heavy carbonation hits your tongue right away then fades almost immediately pushing the beer into my belly urging me to drink more. Moderate sweetness up front with notes of honey or light molasses and a flowery hops note appears towards the end, After taste has that great roasted toffee flavor, almost like burnt candy
This is one of the greatest beers I’ve ever tasted. There’s no harsh characteristics about it. It’s purely art in a bottle, that an artist has blended into a masterpiece.
This smooth and complex brew made by Monks is an awesome experience. I can drink only this beer for months at a time and be totally satisfied. The cost may make this difficult but remember that a major part of their sales proceeds goes to support the great charitable works of the monastery.
My Own Rating:
Aroma : 8/10
Appearance : 8/10
Taste : 8/10
Palate : 8/10
Overall : 8/10
History :
Chimay Brewery (Brasserie de Chimay) is a brewery located at Scourmont Abbey, a Trappist monastery in Chimay, Hainaut, Belgium.
It is one of the eleven breweries worldwide that produce Trappist beer. They brew three types of ales: Chimay Rouge, Chimay Bleue, and Chimay Blanche. They also brew one patersbier for the monks.
The brewery was founded inside Scourmont Abbey, in the Belgian municipality of Chimay in 1862. The beer is transported from the monastery to the bottling plant 12 km away. This plant can fill upto 40,000 bottles per hour, of which many are returns.
The beer is then re-fermented in the bottles for three weeks before being shipped around the world. 50% of Chimay beer production is sold on the export markets.
