Chimay Grande Réserve
with its exceptionnal flavours
and a complex taste
Grande Réserve Barrel aged
The Grande Réserve barrel aged stands out from classic Grande Réserve thanks to the many nuances provided by the additional fermentation in wooden barrels.
Depending on the different assemblings of wood types, the taste will differ for each production
Chimay Grande Réserve Oak Aged is an authentic trappist product
This vintage beer has a woody aroma with a few mild notes of vanilla. It also reveals ester aromas (banana, pear, apricot).
To the palate, it is a rounded, creamy beer. Amongst its sweet and roasted accents, it shows perfect balance, despite a higher alcohol content than its predecessor. Its refined sparkling properties add the finishing touch to the unique character of an exceptional product.
64% of the oak-barrels are sourced from France and 36% from America. This batch n°1 is 10% alc. vol.
For this second batch, a mixture of barrels has been used. 38% of French oak – second utilization 22% of American oak – second utilization 22% of new cognac barrels 18% of new chestnut
For this 4th batch, 3 types of barrels were used. 31% of French oak 40% of American oak 29% of new cognac
On the nose, notes of vanilla, marzipan and wood are equally predominant. On the palate, the woodiness cloaks the bread crust, roasting, rum aromas and empyreumatical notes
This edition boasts an excellent blend of the characters of Chimay Blue and Rum.
A balance between roundness and power that will be appreciated at best between 6 months and 1 year after its bottling.
36% french oak
42% american oak
Our different formats
Chimay Grande Réserve Barrel aged only exists in 75cl bottles
Triple fermentation Tank - Barrel - Bottle
All Chimay beers are developed according to the same process and with the same yeast isolated by Father Theodore in 1948.
2 FIRST FERMENTATION
The first fermentation is in tank. After 3 to 5 days, we have a liquid that can be called «beer». Because this fermentation takes place in a temperature between 18 and 32°C and the yeast rises to the surface of the fermented beer, we can talk about «High fermentation».
3 SECOND FERMENTATION
Unlike other Chimay beers, this one undergoes a second fermentation in barrels.
At that moment and depending on the wood origin, the beer becomes more complex.
4 THIRD FERMENTATION
After bottling, the beer is preserved in a temperate room during a period of 21 days until the fermentation is completed in bottles. Then begins the maturation of which experts say it can last for several years, but this is another story.
Chimay around the world
CHIMAY TRAPPIST BEERS IN THE WORLD
Our Trappist beers are appreciated in all four corners of the world.
You will find them in many pubs and restaurants near you or when travelling.
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