The Chimay Triple is the brewery’s most recent creation and succeeds in blending mellowness and bitterness. It is golden in colour with a slightly hazy appearance and a fine head. A dense floral aroma results from the superb combination of fresh hops and yeast, and on the palate the flavours are hop-forward, with fruity notes of muscat and raisins. There is no acidity and a touch of bitterness which melts in the mouth. This top fermented Trappist beer, refermented in the bottle, is not pasteurised.
3 Point Summary
Dense floral aromas, fruity, hoppy flavours with a touch of bitterness.
Did you know..?
The Scourmount Abbey monastery also makes four varieties of cheese.
Roasted Pork with Shallot Mash
Hops & Malts
TRAPPIST beer is a beer brewed by Trappist breweries and they are mostly top-fermented and bottle conditioned. To be judged as a true Trappist beer, it must be produced within the walls of the abbey, by or under the supervision of monks, and the profit must go towards the upkeep of the abbey or charitable causes in the local area. In general, the beers are known as Enkel, Dubbel and Tripel depending on their strength, and these terms roughly describe both the amount of malt and the original gravity.
BRASSERIE DE CHIMAY was founded in 1862 in Chimay, southern Hainaut, Belgium, specifically within Scourmont Abbey, a Trappist monastery, making Chimay one of eleven breweries worldwide that produce Trappist beer. A truly iconic brewery, alongside its globally revered Chimay Rouge, Chimay Bleue, and Chimay Blanche, it also crafts one patersbier; a beer intended for the monks. As with all other Trappist breweries, the beer is sold only for financial support of the monastery and good causes.