
Chimay Premiere Red
$15.09
Chimay Première Red, an iconic Belgian Dubbel, is the flagship beer of the renowned Trappist monks of Scourmont Abbey, crafted since 1862. This 7% ABV ale captivates with its rich copper hue, creamy head, and complex aroma of dried fruits, apricot, and subtle spice. Its harmonious flavor profile boasts notes of dark fruits, caramel, and a gentle roasted quality, balanced by lively carbonation and a refreshing touch of bitterness. Unpasteurized and bottle-conditioned, this ale matures beautifully over time, making it a must-try for connoisseurs and a perfect pairing for rich cheeses, hearty dishes, or as a decadent stand-alone experience. Rediscover tradition and artisanal brewing with every sip of this world-class Trappist classic.
Chimay Première, also known as Chimay Red, is a Belgian Dubbel-style Trappist Ale first brewed in 1862. It is known for its dark copper color, creamy foam, and complex flavors of dark fruits, caramel, and mild roastiness. It has an alcohol content of 7% ABV.
This ale is best served in its signature Chimay chalice to enhance the tasting experience. It should be served cool, ideally between 45°F and 54°F, allowing the beer's flavors and aromas to develop as it gently warms.
Chimay Première has a lively and effervescent mouthfeel. The flavor profile includes dark fruits like prunes and cherries, caramel, brown sugar, roasted almonds, and spices such as clove and cinnamon. It finishes with a mild bitterness and a hint of savoriness, reminiscent of red wine.
This ale pairs beautifully with rich and savory dishes such as red meats, grilled poultry, meaty pasta, lasagna, and funky or aged cheeses. It also complements desserts like chocolate cake, enhancing its sweet and malty notes.
Yes, Chimay Première can age gracefully for several years. Bottles that have been stored properly develop even richer and more complex flavors over time. Both the corked and capped versions are suitable for aging.
Chimay Première is brewed following the traditional Trappist methods. It undergoes high fermentation and refermentation in the bottle, a process similar to the champagne method. Fresh yeast and sugar are added during bottling, resulting in natural carbonation and a refined flavor profile.
This beer is brewed by Trappist monks at the Scourmont Abbey in Belgium using water from the Abbey's own wells and Chimay's unique yeast strain. All proceeds from its sale are used to support the monastery's operations and charitable causes, making it not only an exceptional beer but also one with a purpose.
Chimay Première pairs excellently with the Chimay À La Première cheese, which is washed in the beer itself. This cheese features floral and herbal notes that harmonize with the ale's apricot and caramel flavors, creating a perfect synergy.
Yes, Chimay Première is a versatile ingredient in cooking. It can be used in recipes such as cheese fondues or braised meats to add depth and a rich, malty flavor to dishes.
The sediment at the bottom of the bottle is yeast, added for bottle conditioning. It is safe to consume and contributes a slightly funky, tart flavor. However, it's a matter of personal preference whether to include it when pouring.
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