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Chimay Doree

Belgium- Belgian Pale Ale- TRAPPIST ALE. A low 4.8% ABV beer traditionally only consumed by the Trappist monks, Doree pours hazy light amber with aromas of spicy pepper, coriander, clove and bready malts.Chimay Brewery (Brasserie de Chimay) is a brewery at Scourmont Abbey, a Trappist monastery in Chimay, Hainaut, Belgium, one of the thirteen breweries worldwide that produce Trappist beer.Pour a Chimay slowly into an appropriate goblet or tulip-shaped glass, being careful to leave the sediment in the bottle. The yeast sediment is not harmful to consume and does contains beneficial nutrients, but it will change the flavor of the beer.

Contents

What kind of beer is Chimay?

Chimay Doree

Is Chimay a Belgium beer?

Chimay Brewery (Brasserie de Chimay) is a brewery at Scourmont Abbey, a Trappist monastery in Chimay, Hainaut, Belgium, one of the thirteen breweries worldwide that produce Trappist beer.

How do you drink Chimay beer?

Pour a Chimay slowly into an appropriate goblet or tulip-shaped glass, being careful to leave the sediment in the bottle. The yeast sediment is not harmful to consume and does contains beneficial nutrients, but it will change the flavor of the beer.

What is Chimay in English?

[noun] maid; housemaid.

How is Gose pronounced?

Proper Pronunciation: Gose-uh (rhymes with nose, adding “uh” to the end) Gose is a tart German wheat beer brewed with salt and coriander. It belongs to the same family as Berliner Weisse and Belgian Witbier. It is not to be confused with the blended Lambic, Gueuze (“ger-ze”), which also happens to be a tart wheat beer.

Is Chimay good beer?

Overall Impression: It is a very enjoyable complex beer that has mellowed nicely enough to showcase the unique flavours without them overpowering one another. Rating: I give it an Excellent rating of 8.5/10, not quite as good as Red, but better than the Tripel and could likely improve even further with more age.

Do you drink Chimay cold?

The best beer taste is enjoyed at a serving temperature of 10°C to 12°C. The colder the beer, the less flavour it will have. The Blond Trappist can be served chilled, however. The color of the Blond Trappist is slightly hazy if you serve it cold.

Is Chimay still brewed by monks?

Since 1948, the brewery has not left the enclosure of the Cistercian abbey. Chimay beers, today enjoyed well beyond our borders, are still brewed there, under supervision of the monks.

Is Chimay beer sold in Canada?

Classic beer Chimay Blue now in Ontario.

Is Chimay a dark beer?

The Chimay Blue is a dark ale with a powerful aroma. Its complex flavor improves with passing time.

What makes a beer Trappist?

A Trappist beer is only given this name if it satisfies a number of strict criteria: The beer is brewed within the walls of a Trappist abbey, by the monks themselves or under their supervision. The brewery must be controlled by the monastery and have a business culture compatible with the monastic project.

Why is Belgian beer so strong?

This is because unlike most beers, they’re fermented twice, which is also why they’re stronger. “In high concentrations alcohol is bad for the gut but if you drink just one of these beers every day it would be very good for you,” he said.

What’s the best beer in the world?

World’s Best Speciality Beer

BEST OVERALL – Liefmans (Belgium) Kriek-Brut Xtra.
World’s Best Speciality Brut – Leopoldina (Brazil) Italian Grape Ale.
World’s Best Speciality Experimental – Liefmans (Belgium) Kriek-Brut Xtra.
World’s Best Speciality Gluten-free – O’Brien (Australia) Belgian Ale.

What do you eat with Chimay Blue?

Delicious with slightly smoked eel in a honeyed-soy sauce. Or try it with a crunchy sesame biscuit, grilled pork ribs or steak accompanied, by a rich Roquefort cheese sauce. A good combination is also had with venison or ‘foie gras’.

What is Chimay cheese?

The Chimay Classic

It is an authentic Trappist cheese made with good fresh and creamy country milk. Its softness and smoothness make it an extraordinary product. Whether as an aperitif, in your sandwiches or during a dinner, the Chimay Classic will bring new flavors to your dishes!

What is Duvel beer?

Duvel is a natural beer with a subtle bitterness, a refined flavour and a distinctive hop character. The refermentation in the bottle and a long maturation, guarantees a pure character, delicate effervescence and a pleasant sweet taste of alcohol.

How to Pronounce Chimay Beer? (CORRECTLY) Gelgian Brewery Pronunciation

How to Pronounce Chimay Beer? (CORRECTLY) Gelgian Brewery Pronunciation – YouTube

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Contents

Brewery[edit]

Beers[edit]

Cheeses[edit]

Chimay Brewery

Belgian Trappist brewery

Bottles of Chimay represented on a mural of the railway station of Louvain-la-Neuve (Belgium).

Chimay Brewery (Brasserie de Chimay) is a brewery at Scourmont Abbey, a Trappist monastery in Chimay, Hainaut, Belgium, one of the thirteen breweries worldwide that produce Trappist beer. They make four ales: Chimay Rouge, Chimay Bleue, Chimay Blanche, and new Chimay 150; and one patersbier for the monks. The monastery also makes four varieties of cheese.

Brewery [ edit ]
The brewery was founded inside Scourmont Abbey, in the Belgian municipality of Chimay in 1862.[1]
The brewery produces three ales as well as a patersbier for the monks themselves which is occasionally sold as Chimay Gold; they are known as Trappist beers because they are made in a Trappist monastery. It was the first brewery to use the Trappist Ale designation on its labels.[2]
As with all other Trappist breweries, the beer is sold only for financial support of the monastery and good causes.[3] The brewery business pays rent for use of the property within the abbey, which is used to support the monastic community. The majority of the profit from the sale of the beer is distributed to charities and for community development around the region.[4] As of 2007, sales figures for Chimay products exceeded $50 million per year.[5]
The water for the beers is drawn from a well located inside the monastery walls. The filtered solids from the beer mash are recycled into livestock feed which is given to the same cows that produce the milk for Chimay cheeses.

The beer is transported from the monastery to the bottling plant 12 km away, which can fill 40,000 bottles per hour, of which many are returns. The beer is then refermented in the bottle for three weeks before being shipped around the world. 50% of Chimay beer production is sold on the export markets.[6]
The brewing plant was updated in 1988, and as of 2005 produced 12 megalitres annually.[7]
Beers [ edit ]
Chimay Blue in the glass. Four varieties of Chimay, within the glass.

The ingredients are: water, malted barley, wheat starch, sugar, hop extract and yeast; malt extract is used in Rouge and Bleue for colouring.[8]
Chimay Red, 7% ABV. In the 75 cl bottle, it is known as Première . It is a dark brown colour dubbel and has a sweet, fruity aroma.

. It is a dark brown colour dubbel and has a sweet, fruity aroma. Chimay Blue, 9% ABV darker ale. In the 75 cl bottle, it is known as Grande Réserve . This copper-brown beer has a light creamy head and a slightly bitter taste. Considered to be the “classic” Chimay ale, it exhibits a considerable depth of fruity, peppery character.

. This copper-brown beer has a light creamy head and a slightly bitter taste. Considered to be the “classic” Chimay ale, it exhibits a considerable depth of fruity, peppery character. Chimay Triple, 8% ABV golden tripel. In the 75 cl bottle, it is known as Cinq Cents . This crisp beer bears a light orange colour, and is the most hopped and driest of the three.

. This crisp beer bears a light orange colour, and is the most hopped and driest of the three. Chimay 150, 10% ABV blonde ale. Originally brewed as a special, 150th anniversary ale, now in regular production. Noted for its spicy, smoky character.

Chimay Dorée (Golden), 4.8% ABV ale, brewed from very similar ingredients as the Red, but more pale and spiced differently. It is a patersbier, intended only to be drunk at the Abbey. Since 2007 it was available at the nearby inn Auberge de Poteaupré, which is associated with the abbey.[9] The monks themselves drink this variety rather than the stronger three. Prior to 2015, it was unusual for bottles of the Chimay Dorée to be available outside the Abbey or local inn. However, from 2013, a limited quantity of this beer was sold on draught in the United Kingdom, at 19 Fuller’s pubs[10] and in Italy, where only 50 pubs sell this variety of beer, as well as in 330 ml bottles in some export markets.[11][12] In the Christmas season of 2016, Chimay made available a gift set with all four varieties and two chalices,[9] and since has been available in limited quantities in the USA.[13]
Cheeses [ edit ]
Chimay’s Grand Cru cheese

Since 1876 the monastery has also made cheese, and as of 2010 offers four cheeses.[14]
They are:

Chimay with Beer, whose rind is soaked in Chimay beer.

Chimay Grand Classic, a semi-hard pressed cheese.

Chimay Grand Cru, made from pasteurised milk and matured for six weeks.

Old Chimay, a hard cheese matured for at least six months.

See also [ edit ]
References [ edit ]
Coordinates:

The Divine Beers of Chimay

By Owen Ogletree, www.Brewtopia.info

Father Theodore sat at his microscope in the brewing laboratory of Belgium’s Abbaye Notre-Dame de Scourmont in the winter of 1948. The Trappist monk was searching for a new yeast strain for the abbey’s Chimay beers. How did a monk become so knowledgeable of microbiology and brewing chemistry? The clever, spunky Father Theodore had studied with renowned brewing researcher Jean De Clerck (who is now buried at Scourmont Abbey), and the late beer writer Michael Jackson once said, “Father Theodore had a brewing scientist’s knowledge of water, barley varieties, hops and yeast.”

Over a period of two years, Father Theodore propagated different brewing yeasts from single cells and conducted fermentation and sensory tests in search of an alcohol-tolerant strain that would provide the perfect aroma, flavor and flocculation for Chimay. The iconic monk described the process as “…painstaking work, requiring Benedictine patience.” Father Theodore passed away in 2013 at the abbey, but all Chimay yeast remains cultured from the single yeast cell he chose in the 1940s. What brewer could ask for a more fitting legacy?

Trappist brewing began in 1098 when a group of French monks decided that their way of life had become a bit over-elaborate. It was proposed that the Cistercian monks (also known these days as “Trappists”) should return to the rule of St. Benedict that stresses a life of simplicity, charity and humble service to God, with the monks living from their own works. This reform quickly caught on throughout Europe, and in the summer of 1850 a small group of monks from St. Sixtus Abbey in Westvleteren traveled to the Scourmont plateau near of the town of Chimay in southern Belgium to create the Abbaye Notre-Dame de Scourmont. The monks brought along a zeal for brewing and began Scourmont’s Benedictine traditions of making its own beer, bread, butter and cheese.

Monks oversee the production of Chimay cheese and beer that is carried out by skilled employees, and a substantial slice of the profits go to charities. Only products produced within the walls of a Cistercian abbey can carry the protected Trappist logo, and Chimay was the first to use the appellation “Trappist Beer.”

The monks focus on quality and efficiency. The water for Scourmont’s Chimay beers comes from a well dug 45 meters beneath the monastery, and spent grain husks from the brewing process are fed to the cows that produce the milk for Chimay cheese. Brewing yeast is harvested and re-propagated for the next batch of ale, and the monks carry out quality control in the abbey’s own laboratory. The brothers embrace a devotion to God and science, and also take a vow of silence, only speaking when praying, worshipping or talking about their work. The monks thought that a noisy bottling line would detract from their devotion to quiet and tranquility, so Chimay’s beers are hauled away from the abbey brewery in large tanker trucks and bottled at a nearby facility.

1862 saw Scourmont begin production of the first Trappist beer to be released to an appreciative public. At 7% alcohol by volume (ABV), Chimay Première (Red) ranks as a world-class example of the Trappist style of beer called Dubbel. Copper/brown in color with ruby highlights, the beer is brewed with rich Belgian malts, dark candi sugar and spicy, floral hops. Expect aromas and flavors of raisins, figs, caramel, light chocolate and mild clove in this malt-focused brew. All the Chimay beers are available in 33 cl capped bottles and 75 cl and 150 cl corked versions, with some brands also packaged in larger, distinctive bottles for special occasions.

Chimay Cinq Cents is an example of a Belgian Trappist Tripel with a pale orange tint, 8% ABV, clear candi sugar and bittering hops that lead to a somewhat dry, spicy finish. Look for complexity from fruity esters, alcohol warmth and grain notes reminiscent of honey. Cinq Cents achieves a delicate balance of malt sweetness, fermentation complexity and moderate hop bitterness that pairs extremely well with fish, roast chicken, spring salads and the abbey’s own Vieux Chimay aged cheese. Cinq Cents was first brewed in 1966.

Chimay’s most illustrious and robust ale must be the powerful Chimay Grande Réserve – also known as Chimay Blue because of the blue cap on the 33 cl bottles. Some refer to the style as Belgian Quad, with Belgian Dark Strong Ale being the more descriptive term. The ale pours with a thick, creamy, tan foam and dark brown color. Candied fruit, ripe cherries, prunes, toffee, spice, clove, peppery alcohol, dark malts and mild hop notes highlight the nose and palate of this 9% ABV brew that will evolve and develop over a few years of cellaring. Despite the huge malt profile, Grande Réserve never finishes heavy or syrupy – only dangerously delicious. Sip it alongside a bite of A La Chimay Première cheese that has its rind washed in Chimay ale during maturation. Grand Réserve was born in 1956 as a Christmas beer and went into mass production in 1982. Exceptional bottles of a boozy, barrel-aged version are available on occasion.

The monks of Scourmont only indulge in their strong ales during special occasions, with a lighter alcohol brew being available with daily dinner. The best way to experience the monk’s pale table brew, also known as patersbier, is to journey to the Espace Chimay inn, visitors center, shop and restaurant located just down the road from the abbey. The 4.8% ABV brew is labeled Chimay Dorée (Gold), and the mild, elegant beer boasts surprising notes of esters, citrus, hops, spice, honey, biscuit crust and apricot – all backed by a soft, grainy-sweet malt character. The beer goes well with a goat cheese salad or scallops sautéed in butter and garlic. Chimay Gold was first released to the public in 2013.

Chimay ales are bottled-conditioned, meaning that no artificial carbon dioxide gas is used for carbonation. Rather, the beers are bottled with a hint of residual sugar and live yeast, allowing the yeast to produce a lively, natural sparkle within the bottle before settling into a fine sediment. The beers of Chimay now enjoy an expansive distribution throughout a multitude of countries, and the yeast sediment in the bottles absorbs oxygen, actually reducing oxidation and helping the beer fare well on long journeys around the world. Pour a Chimay slowly into an appropriate goblet or tulip-shaped glass, being careful to leave the sediment in the bottle. The yeast sediment is not harmful to consume and does contains beneficial nutrients, but it will change the flavor of the beer.

Michael Jackson’s early beer writings in the 1970s and ’80s did much to introduce the world to the ales of Chimay, and many older craft beer enthusiasts will say that Chimay was their first taste of Belgian beer. Hefty and rich enough to sometimes help fasting monks endure Lent, the Trappist ales were often described by Michael Jackson as “not a beer to refresh the body, but to sustain the soul.”

Facebook: @chimay

Twitter: @EspaceChimay

Instagram: @bieresdechimay

Chimay pronunciation: How to pronounce Chimay in French, German, Dutch, English

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What kind of beer is Chimay?

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What is Chimay in English?

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Is Chimay beer sold in Canada?

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What makes a beer Trappist?

Why is Belgian beer so strong?

What’s the best beer in the world?

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What is Chimay cheese?

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