CELEBRATING CHIMAY TRAPPIST ALES: A 41-YEAR TRIBUTE FROM 1983 TO 2024
Reflecting on my 30-year tribute to Chimay, which was first highlighted in 2013 via my former venture Belgian Beer Journal, this 41-year homage offers a fresh viewpoint. I had long foreseen revisiting this topic, and the present moment seemed just as fitting as any.
The Chimay Trappist ales are more than just beverages; they are a reflection of a way of life devoted to simplicity, humility, and dedication to craft. Each sip carries with it the spirit of centuries-old tradition, a taste of the past blended with the innovation of the present.
Whether you are a seasoned beer enthusiast or a casual drinker, a glass of Chimay Trappist ale is an invitation to savor a moment of tranquility, to appreciate the artistry of the monks who have dedicated their lives to creating these exceptional brews.
Welcome to the world of Chimay, where history and taste converge in a symphony of flavor and tradition.
HISTORY OF ABBAYE NOTRE DAME DE SCOURMONT
In 1844, the narrative unfolds with Jean-Baptiste Jourdain, a priest from the quaint village of Virelles, persuading the prince of Chimay to endorse the establishment of a Cistercian abbey in a clearing in Scourmont. Sensing an opportunity to cultivate the Rièzes, abandoned lands suitable for pasturage in an impoverished area, the prince agrees. Hence, following negotiations, 17 monks hailing from the Saint-Sixte abbey in Westvleteren arrive in Chimay in 1850. These monks, adherents of the Cistercian order of La Trappe, immerse themselves in monastic life, embodying their motto “Ora et Labora”: worship God while engaging in manual work to sustain themselves and aid the local community. On the “Mont du Secours,” the monks commence the arduous task of clearing the terrain and converting the numerous marshlands into arable land.
Subsequently, the monks delve into butter production with the procurement of 50 cows of pure ‘Dutch’ lineage. They venture into crafting rapeseed oil and establish a dairy and bakery, essential endeavors aimed at securing revenue to support the burgeoning monastic population. The superior quality of their offerings garners acclaim from the locals, who emerge as the initial advocates of the esteemed Trappist goods.
THE ORIGIN OF CHIMAY TRAPPIST ALES
The brewing of their inaugural beer by the Chimay monks dates back to 1862 when they meticulously adhered to the age-old monastic practices of natural brewing and top fermentation, continued by a refermentation process within the bottle.
Chimay’s distinctive feature, the second fermentation, introduced in those early days, remains the cornerstone of the beer’s authentic character, consistent since its original release during the Easter festivities in 1948. During the same period, Father Thodore identified the yeast strain – untouched to this day – responsible for imparting the distinctive flavor to Chimay. The brewing methodology remains unchanged, mirroring its inception in 1862, making it a legacy of over 160 years.
Operating solely within the confines of the Cistercian abbey since 1948, Chimay’s beers, now savored globally, continue to be produced under the watchful eye of the monks. Despite advancements in technology over time, it is solely employed to uphold the quality and timeless tradition of Chimay beers, ensuring the preservation of their unique flavor profile with utmost simplicity.
VIDEO: BIÈRE ET FROMAGE DE CHIMAY
The story showcased in this video revolves around Abbey de Scourmont, Chimay Trappist ales, and Chimay cheeses. Please note that this film is more than two decades old; efforts have been made to enhance the sound and color quality. The unique video frame overlay has been exclusively crafted by Beer Review Journal.
FROMAGES DE CHIMAY
Brother Benoît embarked on a journey to France in 1876, aiming to master the art of crafting cheese with a semi-firm texture, thus giving rise to the creation of Chimay ‘Trappist’ cheese. Subsequently, the manufacturing facilities underwent modernization, leading to escalated production and expanded sales on a grander scale.
Since 1997, Chimay has acquired multiple certifications, including the prestigious IFS Food certification. The contemporary production facility remains steadfast in its dedication to upholding the cherished principles of quality and authenticity upheld by the Scourmont monks. Notably, a significant portion of the profits generated from the Abbey’s commercial endeavors is allotted to support social initiatives.
Chimay cheeses are meticulously crafted using locally sourced milk and traditional techniques. While predominantly popular in Belgium, these cheeses also find their way to international markets like France, the USA, the Netherlands, among others. Presently, Chimay Cheeses sustains a workforce of around thirty individuals and yields approximately 900 tons of cheese annually. The varietals available from the abbey are: The Chimay Classic, Chimay À la bière, The Vieux Chimay, The Grand Chimay, and Chimay washed in Chimay Grande Réserve.
ESPACE CHIMAY
Nestled close to the Abbaye de Scourmont lies Espace Chimay, a versatile and enchanting structure that presents three unique avenues for exploring the essence of Chimay.
The Poteaupré Inn, as part of Espace Chimay, serves as a delightful amalgamation of a pub, restaurant, and hotel, providing an ideal setting to relish the offerings of Scourmont Abbey and the Chimay region. Indulge in the tantalizing fragrances of Chimay trappist beers paired with delectable cheeses, and unwind in one of the 8 cozy rooms exquisitely adorned with Chimay decor.
Embark on an interactive voyage of exploration through Chimay Experience, delving into the secrets, history, and riches of Chimay Trappist beers and cheeses. Immerse yourself in over a century and a half of tradition, authenticity, and brewing expertise, culminating in a complimentary tasting of a 25 cl Chimay beer at the Inn within Espace Chimay.
For a diverse selection of Chimay beers, cheeses, as well as cured meats, chocolates, and biscuits, browse through the extensive range available at Chimay Shop. Discover your preferred memento among a variety of options like t-shirts and glassware, and explore the distinctive Chimay Trappist ales offered in various bottle sizes and packaging.
Photos courtesy of Trip Advisor and Chimay.com
CHIMAY – AN AUTHENTIC TRAPPIST PRODUCT
Chimay beers and cheeses hold the prestigious title of Genuine Trappist Products, meeting the rigorous standards set by the international Trappist Association. This association, comprising nineteen revered Trappist abbeys worldwide, supports monks and nuns in crafting a range of goods for sale. Embodying a non-profit ethos, the ITA aids members in achieving excellence in their creations while safeguarding the integrity of the “Trappist®” trademark and the core values of each Trappist offering.
These criteria entail that:
- All items must be crafted in close proximity to the abbey;
- Production is overseen by the monastic community;
- Proceeds benefit the monastery’s needs, foster solidarity within the Order, or fund charitable initiatives.
- Trappist monasteries globally are permitted to display the Trappist® trademark on their products, including the custom yeast cultivated for each Trappist® beer. However, the use of this trademark outside its designated scope is prohibited, ensuring transparency and authenticity in every Trappist creation.
THE SUMMER OF 1983: MY DISCOVERY OF CHIMAY TRAPPIST ALES
My exploration of Chimay Trappist Ales commenced in June 1983, during a visit to a Waldenbooks store in Dublin, California. With the intent of finding a captivating beer-themed book, fate led me to stumble upon “The World Guide to Beer” by the intriguingly named author, Michael Jackson. Within its pages, the section on Belgian Beers captivated me with insights into Belgium’s beer culture, where beer held a revered status, integrated into various aspects of life. The mention of Trappist beers, particularly those from Abbaye de Scourmont marketed under the name Chimay, intrigued me deeply.
Enthralled by the history of holy monks brewing beer, I set my sights on locating Chimay Trappist Ales. Guided by a tip from my brother about the newly opened Liquor Barn in Dublin, California, I embarked on a quest to find these coveted brews. The moment I laid eyes on the 75cl bottle of Chimay Première (Rouge) on the store shelf, adorned with the iconic logo and the words “Peres Trappistes” below it, a sense of anticipation washed over me. Without hesitation, I had my brother acquire it for me- I carefully carried the bottle home, eager to savor its contents at the perfect moment.
The unveiling of Chimay Première was a memorable experience, reminiscent of a bygone era when televised sports lacked the coverage we enjoy today. With Spanish broadcasting filling the void, the taste of Chimay Première intertwines with memories of watching European football matches, creating that unique tapestry of a first-time experience. The first intricate pour of Chimay Première into a chalice, as recommended on the bottle, revealed a murky brown liquid with deep garnet undertones crowned with a delicate light tan foam, while the aroma of dark fruits and yeast esters tantalized my senses.
“As the first sip graced my palate, I was enveloped in a symphony of flavors – rich, fruity, and truly divine. The effervescence and rich flavors danced on my tongue, urging me to indulge further, a sentiment shared by my friend. Even my friend’s dad who had tasted the beer during World War II in Belgium found solace in nostalgia through its flavors, bridging generations through a shared appreciation of Chimay Première.“
That fateful encounter in the modest abode on Albatross Avenue in Livermore, California, marked the inception of a lifelong journey into the realm of Belgian beer, where each sip unfolds a new chapter of delight. The allure of Chimay Trappist Ales continues to captivate my senses, preserving a special place in my heart for these exquisite brews.
BEER REVIEWS ON CHIMAY PREMIÈRE, CINQ CENTS, AND GRANDE RÉSERVE
CHIMAY PREMIÈRE (ROUGE)
ALCOHOL BY VOLUME: 7%
COLOR: The beverage presents a captivating brown hue, varying from a warm copper to a deep ruby, with a light tan, dense, and creamy foam. Pouring gently to separate the yeast sediment, one can admire the mesmerizing sight of active perlage streaming from the base of the Chimay chalice, leaving a delicate lacework on the glass as the liquid diminishes.
AROMA: Delighting the senses, the aroma unfolds with dark fruity essences intertwined with sweet caramel notes, complemented by hints of stone fruits like orange, peach, and apricot. When allowed to age, it takes on mild cacao and marizpan notes.
FLAVOR: Transitioning from aroma to taste, the drink resonates with nougat and biscuit undertones, enriching the flavor profile.
FINISH / AFTERTASTE: The experience culminates in a refreshing minerality and a pleasing bitterness, with a medium to medium-plus effervescence that lingers on the palate along with the amalgamation of flavors, evoking a desire for the next indulgent sip.
FOOD PAIRINGS
CHEESES: Chimay Rouge complements all Chimay cheeses beautifully, especially Grand Chimay.
APPETIZERS & ENTRÉES: Visit Chimay’s Recipe page for inspiration.
IMPRESSION: Since June 1983, my venture into the realm of Belgian beer was ignited by none other than the Chimay Première. Over the span of four decades, the labels adorning Chimay bottles may have undergone alterations; however, one element has endured unaltered: the unequivocal excellence of the brew. With proper cellaring, the liquid evolves, unveiling intricate and multifaceted aromas and flavors. I had the privilege of savoring a 15-year-old vintage, which solidified Chimay Première’s position within my top 20 beers of all time.
CHIMAY CINQ CENTS
ALCOHOL BY VOLUME: 8%
COLOR: Its alluring golden color is complemented by a frothy white head when poured into the iconic Chimay Chalice. The effervescence from multiple perlage streams contributes to the enduring thickness of the foam. Imbibers are treated to a visually pleasing experience as intricate lace patterns cling to the inner walls of the chalice with each sip.
AROMA: The complex aroma of this Trappist ale reveals a fusion of fruity esters, spicy phenolics, and floral hop notes, complemented by delicate smoky hints and a touch of vanilla, balancing out the malt’s sweetness.
FLAVOR: Balanced impeccably with just the right touch of hop bitterness and the subtle notes of white pepper phenolics, the flavor harmonizes flawlessly.
FINISH / AFTERTASTE: A gentle fruity and hoppy aftertaste delicately lingers with a smooth velvety finish.
FOOD PAIRINGS
CHEESES: Chimay Cinq Cents complements all types of Chimay cheeses, especially when enjoyed alongside Vieux Chimay.
APPETIZERS & ENTRÉES: Visit Chimay’s Recipe page for inspiration.
IMPRESSION: In 1966, Father Théodore envisioned a distinctive yeast strain at Abbaye de Scourmont, a creation that pays homage to tradition. Initially christened “Cinq Cents” to mark the 500th anniversary of the Chimay principality in 1986, this extraordinary Tripel comes in different dimensions ranging from 75cl and 33cl to an impressive 1.5L size. Revered as an exceptional Trappist Tripel globally, this beer warrants admiration and reverence in every sip.
CHIMAY GRANDE RÉSERVE
ALCOHOL BY VOLUME: 9%
COLOR: The captivating appearance of Chimay Quadrupel Grande Réserve features a striking dark brown color and a thick light brown foam. As is customary with all Chimay Trappist brews, the intricate lace pattern clinging to the glass’s interior serves as a visual confirmation of the exceptional liquid within.
AROMA: In this Quadrupel, an exquisite fusion emerges between lively aromas of dark fruits and delightful hints of chocolate. The distinctive bready yeast strain from Chimay takes center stage, introducing nuances reminiscent of marzipan.
FLAVOR: Beginning with a touch of sweetness, the flavor journey unfolds into a smooth caramel before blending seamlessly into a rich mocha with a lively hint of spice, ultimately concluding with a pleasing end note featuring subtle notes of candied fruits.
FINISH / AFTERTASTE: The rich and delightful flavors gradually reveal themselves, culminating in a satisfying finish that lingers on the palate, offering a comforting sensation and a truly indulgent chocolate experience beckoning you to take another luxurious sip.
FOOD PAIRINGS
CHEESES: Chimay Grand Reserve complements a variety of Chimay cheeses, especially when enjoyed alongside the Chimay with beer and the Chimay washed with Chimay Bleue.
APPETIZERS & ENTRÉES: Visit Chimay’s Recipe page for inspiration.
IMPRESSION: Father Théodore embarked on yeast strain experiments in 1948, leading to the birth of Chimay Quadrupel Grande Réserve in 1954 as a festive Trappist Ale. Its popularity surged, prompting its transition to year-round availability as the iconic “Blue Cap” in 1956, enriching the assortment of Chimay Trappist Ales.
Despite a robust 9% ABV, Grande Réserve balances strength without overwhelming sweetness, enhancing its versatility in pairings. Its aging potential is remarkable, as attested by my tasting of a two-decade-old vintage that retained its character while evolving into a remarkably intricate and celestial essence.
Introducing my late father and elder brother to this masterpiece quickly made it their preferred brew, solidifying Chimay Quadrupel Grande Réserve’s place among my cherished top 10 beers and as a beloved Trappist ale.
You can find this exceptional ale in a range of sizes: 33cl, 75cl, 1.5L, 3L, and 6L.
IN CONCLUSION
As I close this 41-year tribute on my journey with Chimay Trappist beers, I am reminded of the profound impact that a simple sip of world class beer can have on one’s life. From that very first taste of the Chimay Première to the countless moments of joy, celebration, and camaraderie that have followed, these Trappist Ales have been more than just a beverage to me. They have been a constant presence, a familiar friend, and a cherished companion in life’s most memorable moments.
As I raise my Chimay Trappist chalice, I am filled with gratitude for the Abbaye de Scourmont and the centuries-old tradition of Trappist brewing that has brought such richness and depth to my life. The flavors of Chimay will always remind me of the laughter shared with loved ones, the warmth of family gatherings, and the simple pleasures of a well-crafted beer enjoyed in good company.
So here’s to Chimay, to the memories made and the stories told over many a bottle of these exceptional beers. May its legacy endure, continuing to bring people together in the spirit of friendship, tradition, and appreciation for the finer things in life. I carry with me the lessons learned, the bonds forged, and the deep-rooted appreciation for the role that Chimay Trappist beers have played in shaping my life and journey in Belgian beer.
Santé!
Gordon A. Ponce
CEO – Beer Review Journal
Certified Beer Server
Certified in Belgian Beer Styles
Cicerone® Certification Program
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