1948, Father Theodore isolates the unique yeast cells that today still form the basis for brewing the Chimay beers and creates the Chimay Red in 33 cl bottle.
The Chimay Red Cap, or "Première", in 750 ml bottles, is the oldest of the Chimays. This Trappist beer possesses a beautiful coppery colour that makes it particularly attractive. Topped with a creamy head, it gives off a slight fruity apricot smell from the fermentation. The aroma felt in the mouth is a balance confirming the fruit nuances revealed to the sense of smell.
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