Tag Archives: Scourmont

#165 – Chimay White

#165 - Chimay White

Size: 330 ml

ABV: 8 %

This is my fourth and final Chimay (Red #7, Doree #49, Blue #45). Unless the monks decide to suddenly launch a new brew then I need to sum up succinctly and clearly all there is left to know about these famous beers.

It all started at the Abbey of Scourmont in 1850 when a group of monks from the Westvleteren Abbey of St Sixtus (#46) began a tiny settlement on the plateau near the town of Chimay. The land had long been barren, and it was a tough job transforming it into reasonable fertility. They built a small priory, added some farms, and of course a brewery and cheese factory followed. In 1871, Pope Pius IX granted the priory the status of an Abbey, and it was inaugurated later that year. The monks were able to turn their new settlement into a thriving living, one in which today they balance alongside the strict Cistercian ways. The brewing (in line with true Trappist traditions, #7) is still carried out on the premises, although the bottling is carried out in Baileux just a mile or two down the road.

The final beer in the jigsaw I affectionately call Chimay White, although it is also called ‘Cinq Cents’ more appropriately when sold in 750 ml bottles. The name comes from the French for ‘five centuries’, and was essentially renamed to celebrate the 500th anniversary of the town of Chimay in 1986. The beer was actually invented though in 1966 by Father Theodore, it being the last of the Chimay beers to reach the market. It is essentially a hazy golden Tripel (often called Chimay Tripel), and is the lightest and brightest of the Chimay offering. It was chosen as the anniversary beer in 1986 due to the feeling that it most closely represented champagne!

The Chimay White certainly is more champagne than any of the other three, although it would be unfair to lead anyone on here. The beer is far more dry and hoppy than it is sweet and fizzy, and certainly wont burn a hole in anybodies pocket. It isn’t quite the beast though that the Blue is, as it is meant to be drunk young, and cellaring will do nothing but ruin it eventually. It does however have a lovely tart crisp taste which is polished off by hints of citrus and perhaps white wine. I enjoy this beer on warm afternoons in the sun and of course always look forward to drinking it again.

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Filed under 8, Abbey Tripel, Chimay, Trappist Beer

#90 – Westvleteren Blonde

#90 - Westvleteren Blonde

Size: 330 ml

ABV: 5.8 %

Back on the last day of my summer jaunt around Belgium I stopped at the Westvleteren brewery in the heart of hop country for a last beer (#66). As I reported I was able to pick up a six pack of their blonde beer. Now was the time to try one of them.

I spent the last report discussing how the media had built up a frenzy over the quality of the beers here, but I didn’t really get a chance to dip into the history. The brewery was founded inside the Trappist Abbey of Saint Sixtus of Westvleteren back in 1838, just seven years after the monastery had been formed by Trappist monks from Catsberg in France. It is interesting to note that some of these same monks moved down to the Notre-Dame de Scourmont monastery where of course Chimay is brewed.

The beers at St. Sixtus were sold commercially until World War II, when Evarist Deconinck took over the mantle of many of the recipes at St. Bernardus down the road (#46). The brewery was the only Trappist monastery to continue to brew during both World Wars as it was the only one not plundered for copper by the German forces. It was in actual fact used as a sanitarium for caring for wounded allied forces. In 1989 the Abbey was able to open its newer brewery just off-site where it replaced all the old equipment, and then in 1992 the monks terminated their agreement with St. Bernardus with the sole intention of following the purist Trappist rules of brewing beers (#7). They have ever since maintained a strict policy of only monks doing all the brewing, although in recent years they have used one or two secular workers for much of the manual labour needed.

The green capped Westvleteren Blonde was added to the range of beers in 1999 and was designed to replace the 6.2% ABV dark beer and a lighter 4% table beer. Clearly the monks wanted a pater with a bit more bite, to support their stronger and world famous 8 and 12 (#66). It poured an impeccable cloudy blonde, thick and yet crisp, and was noticeably hoppy, with a fine head and some brown guts of sediment. It had been listed as a pale ale and I can probably imagine old men enjoying this beer. Of course from a brewery with as much international repute as Westvleteren you would expect to enjoy it, but I wasn’t expecting to immediately open another straight after! A very good beer.

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#49 – Chimay Doree

#49 - Chimay Doree

Size: on cask

ABV: 4.8 %

There are some beers that you can’t just buy from your local off-licence, or if you are lucky to live in or near Belgium, go pick up from your nearest Drankencentrum. Some you can’t even pick up in a good Belgian bar. No, there are some beers where you actually have to go to the brewery tap. As I was in Belgium, it seemed rude not to venture down to the Abbey of Scourmont, and check out the Chimay Doree. Chimays’ secret fourth and rarest beverage.

The place to get it is the Auberge de Poteaupre, a 3-star bar/hotel/restaurant on a quiet country lane a stones throw from the Abbey and brewery. It was just before midday and I had built up something of a hunger and a thirst. I was driving so the 4.8% Chimay Doree was almost perfect, washed down with a traditional Chimay Cheese sandwich served on a breadboard on the open air patio. It was warm, and the sun was out. Chimay Doree means Golden. I do so love Belgium.

My other half, who seems to have developed a healthy liking of brewery taps despite having the alcoholic tolerance of an eight year old, opted for the Chimay Triple (#165) – never a good idea before breakfast. She spent the rest of the afternoon either talking gibberish or nodding off into an alcoholic stupor, while I continued to bemoan the fact that nobody would sell me a take-away bottle of Chimay Doree. I was beginning to enjoy my 48 empties stacked up by the window and a gap would upset me! I suppose it was a little unreasonable to expect them to sell the vintages on show under the blankets of cobwebs in the window. Oh well, shit happens !

This is the brewery tap beer preserved previously for the monks of Chimay. This would only normally be available at the brewery for the working behabited, and thus just like the Het Kapittel Pater (#2) this is the Pater beer. To be fair, for 4.8% it was pretty splendid, tasting stronger than it actually was. There wasn’t a great head to talk of and it was very cloudy; and seemed more wheat-based than barley. It was dry, fruity and definitely akin to grapefruit – a kind of watered down Dendermonde Tripel (#47). I reckon the monks wouldn’t do too bad drinking this all day.

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Filed under 7, Abbey Beer, Belgian Ale, Chimay, Trappist Beer

#7 – Chimay Red

#7 - Chimay Red

Size: 330 ml

ABV: 7%

Chimay is an authentic Trappist brewery, located at the Scourmont Abbey deep in the Hainaut countryside. The Abbey was formed in 1850 and beers have been brewed there since 1862. There are 171 Trappist monasteries in the world yet only seven produce official trappist beer – six in Belgium, and one just north of Belgium in the Netherlands. Many beers, as already noted (#4) claim to be Abbey beers and only because they don’t meet the three rules that designate a brewery as a Trappist Brewery.

Firstly the beer must be brewed within the walls of a trappist abbey – if it’s not a Trappist Abbey then forget it! Abbeys which are Cistercian or just Benedictine do not count. Secondly it must be actually brewed by the monks or at least under their supervision – the monastic community has to determine the policy and provide the means of production. The Abbey brewery of Val-Dieu in Aubel (#216) is an example of one that didnt quite make it. Finally the majority of the profits from the brewery must go back in to the social fabric of the community or for social service – as if providing high quality beers wasnt enough!

Since 1997 authentic Trappist products have been identified by a hexagonal logo on the label – this includes cheese and other foodstuffs made on the premises. Despite this status, there has been increasing criticism of Chimay in recent years for the commercialism which has accompanied the rise to fame of this brewery, and which has threatened to weaken the flavour of the beers through increased production. Having only just started my Odyssey I will have to take their word for it, although it is fair to say you can seem to get it anywhere these days !

I opted for the 330 ml bottle, as opposed to the 750 ml ‘Premiere‘. It certainly looked rich and complex, but was actually a very easy to drink beer, which is eminently pleasant although lacking in a certain character which once upon a time it may or may not have had. This is the sort of beer that you can begin to quaff and finish without perhaps really taking much notice of, although I have to say it certainly looks the part !

(Post-script) – For a much more enjoyable experience give the Chimay Blue a whirl (#45) or get out to the Abbey itself for the rare Chimay Doree (#49). Failing that, the Chimay White (#165) is an excellent example of a dry Tripel. All taste much better out of the bigger bottles as well.

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Filed under 7, Abbey Beer, Abbey Dubbel, Chimay, Trappist Beer