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Bleue and Brune are followed by Blanche. The latest Trappist beer from the Belgian brewery Chimay is a triple of a different kind: Mildly bitter and with a wonderful balance between hops and malt, Blanche delights with a fine variety of aromas.
Chimays Tripel flows into the glass in a bright, shiny, golden color and is very slightly cloudy. The amber-colored splendor is crowned by a strong foam. The bright white head exudes playful floral aromas that combine with spicy yeast, ripe fruits and brown sugar to create a tempting mixture. The taste is dominated by strong carbon dioxide and a surprising hop bitterness. A lovely fruitiness of sun-kissed fruit and raisins represents the other side of the hops. The malt acts as an elegant counterpart to the hops and gives the aromatic play notes of freshly baked bread. A range of typical Belgian spices give the beer that certain something.
The best way to enjoy the Chimay Triple Péres Trappistes is at a good temperature of six to eight degrees and accompany it with a cheese plate. The cheese brings out the full-bodied aroma of the tripel. We recommend a selection of Camembert, blue and hard cheeses with sweet fruit bread and red onions reduced with balsamic vinegar. A good mustard and a stone oven bread with a crispy crust make the meal perfect.
ChimayWater, barley malt, hops, yeast
