the Grande Réserve
with its exceptionnal flavours
and a complex taste
Grande Réserve Barrel fermented
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 barrel fermented is an authentic trappist product
100% OAK AGED
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.
On the eye, the beer boasts a deep brown robe with a bright glint. Its extremely fine and smooth foam also possesses a slight shade of cream. On the nose, notes of black tea, jasmine and wood are equally predominant. On the palate, the woodiness cloaks the bread crust, roasting, mocha and Cognac aromas as well as the empyreumatical notes. This edition boasts an excellent blend of the characters of Chimay Blue and Cognac.
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
On the eye, the beer boasts a deep brown robe with a bright glint. Its extremely fine and smooth foam also possesses a slight shade of cream.
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
To the eye, an intense brown beer, with bright glints and creamy foam.
On the nose, woody notes and delicate hints of pears as well as plums.
On the palate, the barrel-ageing provides bread crust, roasting and smoky aromas, enhanced by a touch of honey and vanilla.
34% french oak
41% american oak
Soft vanilla notes hit the nose first and unleash a wave of fruity and spicy aromas that blow the taster away. A sublime hint of orange gives the beer a pleasant citrus accent as the perfect match for the sweet caramel. There is also room for a floral undertone with camomile, crowned by a subtle touch of pomegranate and a dash of almond liqueur. A brilliant combination of delicious apricot and candied fruit with creamy mocha epitomises the full-bodied complexity of the beer. The aftertaste also packs a delicious punch, with an astounding spicy kick and a refreshing taste of green apple.
40% french oak
60% american oak
The beer boasts a deep dark brown colour. On the nose, a soothing waft of vanilla on a rich foundation of sweet caramel and dark chocolate, associated with a discrete touch of Armagnac.
On the palate, we discover a perfect balance gives room to the fruity aromas. In the aftertaste, we value tannin from the wood and the sweeter malt flavours.
28% of Armagnac
24% of frenck oak
48% of american aok
Our different formats
Chimay Grande Réserve Barrel fermented exists in 37,5 or 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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