Chimay - Rouge

The oldest beer from the historic Chimay Abbey Brewery is Chimay Brune: After fermentation is complete, this dubbel is bottled and undergoes a second fermentation. As is typical for Belgian beer, a small amount of sugar is added to the Brune to stimulate the second fermentation in the bottle.

Brune pours into the glass with a brilliant copper hue and forms an impressive head. The beer, which quickly takes on a naturally cloudy appearance, invites you to take that first sip with its enticing appearance alone. The delicate aroma rising from the fine-pored head adds to the appeal: subtle roasted notes mingle on the nose with dried red fruits and buttery caramel. The initial taste impresses with notes of dried fruit and caramel, carried on the tongue by a lovely sweetness and full body. A subtle bitterness accompanies the interplay of aromas and intensifies slightly into the finish. The robust carbonation is unique to Trappist beers and makes Chimay Brune a standout representative of its style.

Like many Belgian beers, Chimay Brune should be served at a comfortable temperature of ten to twelve degrees. The full-bodied aromas unfold as the temperature rises and only then come into their own. We find this beer pairs especially well with good cheese. A blue cheese, a spicy goat cheese, or a well-aged Camembert are the perfect accompaniments.