magazine, March 2010
The Chimay Brewery, Bières de Chimay, was founded inside Scourmont Abbey, in Belgian’s Chimay in 1862. Producing three ales and a patersbier exclusively for the monks, Chimay beers are Trappist beers, made in a Trappist monastery.
Chimay Bleue is a top fermented beer, re-fermented in the bottle, not pasteurized. It is best served in a Chimay glass, is cola-colored and contains nine percent alcohol. Aromas of fresh yeast, herbal spice, and a hint of roses leads to flavors of nutty caramel—satisfying the choosiest of beer drinkers.