Enter your email address here to be informed once as soon as the article is available again.
The oldest beer from the traditional Chimay monastery brewery is Chimay Brune: The Dubbel is bottled after completion and subjected to a second fermentation. As is typical for Belgian beer, a small amount of sugar is added to Brune, which is intended to stimulate the second fermentation in the bottle.
Brune flows into the glass in a radiant copper tone and forms an impressive head of foam. The beer, which appears almost naturally cloudy, invites you to take your first sip just because of its tempting appearance. The fine scent that rises from the fine-pored foam also contributes to this: subtle roasted aromas meet dried red fruits and buttery caramel in the nose. The initial taste impresses with notes of dried fruits and caramel, which are accompanied by a nice sweetness and full body on the tongue. A subtle bitterness accompanies the play of aromas and increases slightly into the aftertaste. The strong rezence is unique for Trappist beers and makes the Chimay Brune a special representative of its genre.
Like many Belgian beers, Chimays Brune should be drunk at a comfortable temperature of ten to twelve degrees. The full-bodied aromas develop as the temperature rises and only then come into their own in their entirety. We particularly like this beer with good cheese. A blue cheese, a spicy goat cheese or a well-ripened Camembert are the perfect accompaniment.
ChimayWater, barley malt, hops, yeast
