Chimay Gold is a light blond beer that combines spicy and floral notes with a touch of citrus.
Perfect pairing
Chimay Goud goes perfectly with every Chimay cheeses but particularly with the Poteaupré.
Our different formats
Tap
33 cl
75 cl
Chimay Première
7% vol. alc. - Tasting 10°-12°
Wheel of flavors
Color
Amber
Blond
Brown
Dark brown
Light
Beer look
Cloudy
Limpid
Foam look
Creamy
Thin
An authentic trappist beer
Chimay Première is a copper-tinted brown ale that combines generous fruity flavours with toast and sweet caramel.
It is the oldest of Chimay's beers, hence its “Première” appellation.
Perfect pairing
Chimay Première goes perfectly with every Chimay cheeses but particularly with the Grand Classic.
Our different formats
Tap
33 cl
75 cl
1,5 L
Chimay Cinq Cents
8% vol. alc. - Tasting 6°-8°
Wheel of flavors
Color
Amber
Blond
Brown
Dark brown
Light
Beer look
Cloudy
Limpid
Foam look
Creamy
Thin
An authentic trappist beer
Chimay Cinq Cents is a strong blond ale with a fruity and spicy taste balanced by the bitterness and aroma of the hop.
Chimay Cinq Cents dates back to 1966. But it was launched in 75cl bottle for the 500th anniversary of the principality of Chimay in 1986. This is why it is also known under the name of “Cinq cents” (meaning 500) in 75cl bottle.
Perfect pairing
Chimay Cinq Cents goes perfectly with every Chimay cheeses but particularly with the Vieux Chimay.
Our different formats
Tap
33 cl
75 cl
1,5 L
Chimay Grande Reserve
9% vol. alc. - Tasting 10°-12°
Wheel of flavors
Color
Amber
Blond
Brown
Dark brown
Light
Beer look
Cloudy
Limpid
Foam look
Creamy
Thin
An authentic trappist beer
Chimay Grande Reserve is a strong, dark brown beer with fruity, chocolate and spicy aromas whose flavour gets better and better with time.
Chimay Grande Reserve has an incredible aging capacity. This is why it is also called "Grande Réserve" in the 75cl bottle.
Perfect pairing
Chimay Grande Reserve goes perfectly with every Chimay cheese but particularly with the Chimay Première cheese.
Our different formats
Tap
33 cl
75 cl
1,5 L
3 L
6 L
Grande Réserve barrel fermented
10.5% vol. alc. - Tasting 10°-12°
Grande Réserve barrel fermented
Chimay Bleue is a dark beer that gets better over the years. It combines aromas of fruit and chocolate, which transform into a sweet mocha with a spicy character.
Since 2015, Chimay has been honoring an ancestral method; proceed to a second fermentation of the Chimay Blue in wooden barrels.
This method provides exceptional flavors and a complex taste that varies according to the type of barrel used. This beer also goes through a third fermentation in the bottle.
The Grande Réserve barrel fermented is placed in a black bottle to improve the aging potential of the product. It is even better to taste with its special glass.
2020
2019
2018
2017
2016
2015
Wheel of flavors
Color
Amber
Blond
Brown
Dark brown
Light
Beer look
Cloudy
Limpid
Foam look
Creamy
Thin
Wheel of flavors
Color
Amber
Blond
Brown
Dark brown
Light
Beer look
Cloudy
Limpid
Foam look
Creamy
Thin
Wheel of flavors
Color
Amber
Blond
Brown
Dark brown
Light
Beer look
Cloudy
Limpid
Foam look
Creamy
Thin
Wheel of flavors
Color
Amber
Blond
Brown
Dark brown
Light
Beer look
Cloudy
Limpid
Foam look
Creamy
Thin
Wheel of flavors
Color
Amber
Blond
Brown
Dark brown
Light
Beer look
Cloudy
Limpid
Foam look
Creamy
Thin
Wheel of flavors
Color
Amber
Blond
Brown
Dark brown
Light
Beer look
Cloudy
Limpid
Foam look
Creamy
Thin
ARMAGNAC EDITION
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 french oak
48% of american oak
OAK EDITION
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
WHISKY EDITION
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
25% Whisky
RUM EDITION
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
22% rum
COGNAC EDITION
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
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.
Our different formats
37,5 cl (except for the 2015 oak edition)
75 cl
E-shop
You can buy our beers directly from the Craftshack e-shop
The various ingredients are mixed in the mash tun: water, drawn only from the two wells within the Abbey precincts, and ground malt (barley germinated then dried). For the starch in the grain to be transformed into fermentable sugars, the liquid is brought to various different temperatures at set intervals.
2 - FILTERING THE WORT
The liquid is then filtered to separate the spent grain (insoluble husks and residues) from the wort. (At this stage in the production process, the liquid cannot yet be called beer). The spent grain makes first-class cattle fodder. Local farmers come along to collect it for their cows, whose milk is used to make … Chimay cheese!
3 - BOILING
The wort is then boiled at 100°C. This is when the hops are added. A second batch of hops is put in at the end of the boiling process to bring out the bitterness and aroma of the beer. This boiling process makes the wort sterile.
4 - CLARIFYING AND COOLING
The wort is clarified in the centrifuge to remove the solid elements, and then cooled before being transferred to the fermentation vats.
5 - FERMENTATION
The wort is then sent to the fermentation vats. After three to five days, a liquid is produced which may be called ‘beer’. Because this fermentation takes place at a temperature between 18 and 32°C and the yeast rises to the surface of the fermented beer, this is known as ‘high fermentation’.
6 - CENTRIFUGING AND COOLING
As the wort ferments, the yeast multiplies. The surplus therefore has to be removed. To do this, the beer is centrifuged and then cooled. The yeast residue is recovered, dried and compressed to form the famous Trappist beer yeast tablets rich in vitamin B and vitamin H and recommended as a potent natural dietary supplement.
7 - STORAGE
The beer is than kept in a storage vat for a few days at a temperature close to 0°C. This process removes the final solid residues still found in the beer.
8 - PREPARATION AND BOTTLING
After the storage process, the beer is flat, clear and bright. Fresh yeast is therefore added at this stage to achieve the correct alcohol content and sparkle. The beer is then taken by tanker to the bottling plant at Baileux.
9 - BOTTLING
Once the yeast has been added, the beer is bottled at the rate of 55,000 units an hour. Its foam and sparkle are obtained thanks to the oldest and most natural process possible: second fermentation in the bottle. The liquid is totally ‘flat’ when it is bottled. This additional maturation process is triggered by adding sugar and yeast before bottling – a real ‘champagne method’ which takes three weeks. It produces carbon dioxide saturation while making the beer even easier to digest and enhancing its alcohol content, thereby refining its personality.
10 - REFERMENTATION
After bottling, the beer is kept at a stable temperature and humidity for 21 days, until the refermentation in the bottle is complete. This is when the Chimay maturation process begins. Connoisseurs maintain that this process can be extended for several years, but that’s another story.
Foley's Off Licence
19 Castle Street Sligo F91N8YX
McHugh's
57 Kilbarrack Road Dublin D05V8P9
Egan's Off Licence
Unit 2 Pepper's Court, Portlaoise, Laois Portlaoise R32HD27
The expertise
of the monks and the region's farmers
Our Trappist cheeses owe their distinctive flavor to the knowledge passed down by generations of monks and to the quality of the milk collected by the Coferme cooperative from the Chimay region’s farmers.