- 1 What kind of beer is Chimay?
- 2 Why is Chimay beer so expensive?
- 3 Is Chimay a good beer?
- 4 What type of cheese is Chimay?
- 5 What is the best beer in the world?
- 6 Should Chimay be chilled?
- 7 What’s Chimay in English?
- 8 How long does Chimay beer last?
- 9 What is the best Trappist beer?
- 10 Do monks drink beer?
- 11 What are the 6 Trappist beers?
- 12 How do you eat Chimay cheese?
- 13 What does Chimay cheese taste like?
- 14 Is cheese popular in Belgium?
What kind of beer is Chimay?
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.
Why is Chimay beer so expensive?
It’s a combination of import costs and the fact that these aren’t cheap styles to brew in the first place. The American versions are still over $10 a four pack. The North American breweries price their beers to ‘match’ the market for Trappist-style beers.
Is Chimay a good beer?
Rating: I give it an Excellent rating of 8/10, it is a high quality authentic Tripel. Chimay Blue (aka Grande Reserve): Originally brewed in 1948 as a Christmas Ale and eventually released as Grande Reserve in 1982, this is the strongest beer they make at 9% abv.
What type of cheese is Chimay?
In the true style of the category of cheeses known as Monastic Washed Rind cheeses, the texture of Chimay is semisoft, supple and slightly springy. Aromas are quite pungent as a result of the regular washings with beer while the cheeses mature.
What is the best beer in the world?
the ratebeer top 50
|1||Toppling Goliath Kentucky Brunch||Stout – Imperial Flavored / Pastry|
|2||Närke Kaggen Stormaktsporter||Stout – Imperial|
|3||Westvleteren 12 XII||Quadrupel / Abt|
|4||3 Fonteinen Zenne y Frontera||Lambic – Unblended Jonge / Oude|
Should Chimay be chilled?
Do note: with this beer it really is important to serve it at a minimum temperature of 10 degrees Celcius, not any colder, because when served too cold the taste is watery and muted.
What’s Chimay in English?
Definition for the Tagalog word chimay: chimáy. [noun] maid; housemaid.
How long does Chimay beer last?
All in all, Chimay Blue seems to be at its peak after 3 or 4 years cellaring. The harsher flavors have eased away somewhat and the aroma is at its peak. After those three years the beer deteriorates very slowly, but keeps its quality for a very long time.
What is the best Trappist beer?
Top 10 Trappist Beers
- #1) Westvleteren 12. Wh.
- #2) Chimay Blue Grande Reserve. Chimay.
- #3) Orval.
- #4) Rochefort 8.
- #5) Westmalle Tripel.
- #6) Achel Extra.
- #7) LaTrappe/Koeningshoeven Quadruple.
- #8) Spencer Trappist Holiday.
Do monks drink beer?
The monks followed a principle of being completely self-sufficient and also made it their duty to provide pilgrims and visitors with food and drink. The monks certainly did enjoy the fruits of their labor. They drank up to four liters of ale per day per person and even relied on beer for nutrition during fasting.
What are the 6 Trappist beers?
There are seven Trappist breweries — six in Belgium and one in the Netherlands—that brew beer for commercial sale. They are Westmalle, Westvleteren, Chimay, Koningshoeven, Rochefort, Orval, and Achel.
How do you eat Chimay cheese?
This is a bold yet versatile cheese, and can be served as part of a fine cheese course, grated on top of soup to add richness, or even melted into a savory egg dish. At this time of year, we particularly recommend incorporating Chimay into your holiday cheese board.
What does Chimay cheese taste like?
The Chimay Doré, a semi-hard cheese, has subtle aromas of hops and herbs and the mild taste of beer with a hint of nuts and garden herbs. Finally, the hard Vieux Chimay is fragrant with mushrooms and apples, with a taste of stone fruits, nuts and hop.
Is cheese popular in Belgium?
Favorite? One of the most popular cheeses of Belgium, Fromage de Herve has been produced in the Pays de Herve region since the early 1400s. It is a soft, washed rind cheese made from raw or pasteurized cow’s milk. Depending on the length of maturation, Herve comes in two varieties.