Proclaimed as the favourite of many, the Chimay White is a beautiful example of a Trappist Belgian Tripel ale. This rich golden-coloured ale is bottle-conditioned which adds a gorgeous complexity to the beer whilst allowing for long-term cellaring.
The hops play a prominent role in the aromas and flavour of this Belgian tripel with distinct notes of white raisins, green apples and florals. Its taste is mostly reminiscent of caramel, plums spices and a complementary bitterness. A long, sweet aftertaste and a full and creamy body are more reasons as to why this Trappist ale is so well-regarded.
You can always rely on monks to made a great beer, and those at Chimay are no exception. Brewing since 1862, they use fresh water from abbey land and a natural top-fermentation process followed by refermentation in the bottle.
The Chimay beer produced today uses a unique yeast strain selected by Father Theodore in 1948 - giving the beer its own special character and aroma. Our particular favourite is Chimay Blue, which can be aged like a fine wine thanks to its classic bottle-conditioning. Like all Trappist beer, the majority of revenue goes to support charitable projects - what a great use of brewing.