It goes perfectly with the «Grand Chimay» cheese.
On the eye, the beer boasts a deep brown robe with a bright glint. Its extremely fine and smooth foam also possesses a slight shade of cream. On the nose, notes of black tea, jasmine and wood are equally predominant. On the palate, the woodiness cloaks the bread crust, roasting, mocha and Cognac aromas as well as the empyreumatical notes. This edition boasts an excellent blend of the characters of Chimay Bleue and Cognac.
This edition boasts an excellent blend of the characters of Chimay Grande Reserve and Rum.
A balance between roundness and power that will be appreciated at best between 6 months and 1 year after its bottling.
All Chimay beers are developed according to the same process and with the same yeast isolated by Father Theodore in 1948.
The first fermentation is in tank. After 3 to 5 days, we have a liquid that can be called «beer». Because this fermentation takes place in a temperature between 18 and 32°C and the yeast rises to the surface of the fermented beer, we can talk about «High fermentation».
Unlike other Chimay beers, this one undergoes a second fermentation in barrels.
At that moment and depending on the wood origin, the beer becomes more complex.
After bottling, the beer is preserved in a temperate room during a period of 21 days until the fermentation is completed in bottles. Then begins the maturation of which experts say it can last for several years, but this is another story.