| Chimay Red 
75 cl, 33 cl (25.4 fl.oz., 11.2 fl.oz.), 7% alc. vol
First sold in 75 cl (25.4 fl.oz.) bottles, it is noted for its coppery colour which makes it particularly attractive.
Topped with a creamy head, it gives off a light, fruity apricot aroma produced by the fermentation. The taste perceived in the mouth is a balance confirming the fruity nuances noticed in the fragrance.
Its taste, which imparts a silky sensation to the tongue, is made refreshing by a light touch of bitterness. To the palate, the taster perceives a pleasant astringency which complements the flavour qualities of this beer very harmoniously.
This top fermented Trappist beer, refermented in the bottle, is not pasteurised.
| | Chimay Blue Belgium Price & Inventory 
75 cl, 33 cl (25.4 fl.oz., 11.2 fl.oz.), 9% alc. vol.
Named Grande Réserve in 75 cl (25.4 fl.oz.) bottles, it is principally distinguished by its character of a strong beer.
This is a beer whose fragrance of fresh yeast with a light, flowery rosy touch is especially pleasant.
Its flavour, noticed when tasting it, only accentuates the pleasant sensations perceived in the aroma , while revealing a light but pleasant touch of roasted malt.
This top fermented Trappist beer , refermented in the bottle, is not pasteurised.
| | Chimay White Belgium Price & Inventory
75 cl, 33 cl (25.4 fl.oz., 11.2 fl.oz.), 8% alc. vol.
Named Cinq Cents in 75 cl (25.4 fl.oz.) bottles, this beer with its typical golden colour, its slightly hazy appearance and its fine head is especially characterised by its aroma which results from an agreeable combination of fresh hops and yeast.
The beer's flavour, as sensed in the mouth, comes from the smell of hops: above all it is the fruity notes of muscat and raisins that give this beer a particularly attractive aroma.
The aroma complements the touch of bitterness. There is no acidity, but an after-bitterness which melts in the mouth.
This top fermented Trappist beer, refermented in the bottle, is not pasteurised.
This page was last modified on Thursday, February 04, 2010 11:41 AM
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