In order to meet their needs and those of their foundations as well as to sustain employment in their region, since 1862 the Cistercian Trappist monks of Chimay have been developing the production of Trappist beers and cheeses which, owing to their character and qualities are well known and enjoy great success.
To find out more about the Abbey of Notre-Dame de Scourmont and its monastic community:
Chimay is an authentic Trappist beer that is it is brewed within a Trappist monastery, under the control and responsibility of the monastic community. Only 6 beers in Belgium can carry the appellation "Trappist": Chimay, Orval, Rochefort, Westmalle, Westvleteren and Achel.
From what type of glass should you drink your Chimay?
Whatever Chimay you are tasting, it is essential to have a perfectly clean glass, with no finger marks or traces of grease! The Chimay glass is essential: only this chalice-shaped glass (called a Gourmet in the 18 cl (6 fl.oz.) version) will permit you to experience the aromas and flavours of a beer on which scrupulous care has been lavished throughout its production.
At what temperature should you taste your Chimay?
Chimay Blue is ideally drunk at the ambient cellar temperature: from 10 to 12°C (50 to 53.6°F); a temperature which gives Chimay Blue a great richness of body and soul! Note however that Chimay Blue can also be drunk colder, at about 8°C (46.4°F), when they will be found to be particularly refreshing.
What is the correct way to serve a Chimay?
Tilt the glass slightly and pour the beer slowly. Be very careful not to touch the glass or the head with the neck of the bottle. Then pour the beer in one go being careful to leave one centimetre of beer in the bottle. Don't forget to hold the glass by the stem to avoid any fingermarks.
Brewers Website: click here
BeerAdvocate Review :