In order to provide for their needs and those of their foundations, as well as to support employment in their region, the Cistercian Trappist monks of Chimay have, since 1862, developed the production of Belgian beers and Trappist cheeses that, thanks to their character and their qualities, found and continue to find great success.
Chimay Blue is principally distinguished by its character of a strong beer. This is a beer whose fragrance of fresh yeast with a light, flowery rosy touch is especially pleasant. Its flavour, noticed when tasting it, only accentuates the pleasant sensations perceived in the aroma , while revealing a light but pleasant touch of roasted malt. This top fermented Trappist beer, refermented in the bottle, is not pasteurised.
Style: Belgian Strong Ale
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.