As one of the biggest Trappist breweries in the world, Chimay beers are now found all over the world despite still being brewed at the Scourmont Abbey under the supervision of the monks.
Beer Name: Chimay – Dorée (Gold)
Manufacturer: Chimay Brewery (Bières de Chimay)
Origin: Scourmonet Abbey, Belgium
Company Founded in: 1862
Beer Type: Belgian Pale Ale
SRM (Colour): 20
Abv (Alcohol) 4.8%
IBU (Bitterness): 16
As The Label Says, This Was Once Reserved Only For The Monks And Guests At The Monastery in Belgium.
Served in a Chimay chalice, it pours a deep, slightly hazy orange. It forms a one-finger head with white and foamy retention and has a Nice permanent lacing. The aromas and tastes can only be paid full justice if the beer is served in the traditional chalice on a tall stem.
Special Thanks to My Childhood Best Friend Paul Rohin Singh for getting this beautiful Authentic Chimay Glass all the way from Belgium
it is a Delicious beer that ticks all the boxes. it is flavorful, approachable, relatively healthy, gorgeous to look at, refreshing and not too strong on flavors like hops or malt.
this beer is Mild and light in taste with floral aromas and a slight hint of smoked malt and a touch of bitter. The taste is set by hops, a dash of lemon (citrus) and coriander.
it is Super frothy with Lighter body coupled with the denser carbonation creates a light yet chewy mouthfeel with a decent amount of heft to it.
Perfect example of why Chimay’s beers are some of the archetypes of the style, you’ll never grow tired of deep-diving into the World of Chimay beers
Overall, just beautiful! I can see why the monks at Bières de Chimay S.A. work as hard as they do.
Such a stunning beer. They couldn’t have done anything to make it better. Their style is hands down, One of The best beer the world has to offer.
It is my Dream to Visit Chimay Brewery (Bières de Chimay) in Belgium and experience all Chimay Biers
A BIT OF HISTORY
Father Théodore Was Responsible For The Re-Start Of The Chimay Brewery After The Second World War. He Worked With Professor De Clerck Of Louvain University. Together, They Managed To Isolate The Chimay Yeast That Is Still In Use And Laid The Foundations For The Beers That We Know Today.
In 1948 he introduced the Spéciale Noël Christmas beer, the predecessor of the current Chimay Bleue (1956). He also brewed the Chimay Triple, albeit on a small scale. This beer was so well received that, in 1966, the monks decided to start marketing it.
Nowadays, Trappist abbeys do not confine themselves to just brewing a classic Dubbel and Tripel. There are often lighter versions, called ‘Enkel’ (‘only’ or ‘exclusive’) which are brewed for consumption within the abbey walls. These are the so-called ‘refectory beers’ drank by the monks themselves.
When the Auberge de Poteaupré, an abbey tavern and visitors’ centre, opened its doors in the 1970s, the Dorée on tap quickly became the house beer. This youngest member of the Chimay clan entered the market in quite a modest way.
On the occasion of the launch of the Chimay Dorée cheese, the monks gave permission to the brewery to market the Chimay Dorée beer more widely. The Chimay Dorée cheese is now offered as a seasonal product.
In common with all the Chimay beers, this top-fermented beer re-ferments both in the bottle as in the barrel. The Chimay Dorée proves that even a light beer can be surprisingly complex. In common with many white beers, coriander and curaçao are responsible for the taste.
History Source: beetourism
