# 28: CHIMAY TRIPLE / CINQ CENTS
Bieres de Chimay - Belgium (Est. 1862)
8% ABV - Belgian Triple
IBU's - 30
IBU's - 30
Ingredients:
Malts: Two-row Pale, Brown, Crystal, Cane Sugar
Hops: Saaz, Hallertauer Hersbrucker
Wheat Flour
Tasting Notes
E: Golden with a hazy touch of amber and orange. A big foamy, snowy head, that retains well.
N: Spicy hop aroma, with a sweet honey style nose.
P: Bold hop bitterness is replaced with a generous amount of fruit flavours, which leads to sweet maltiness and a lingering bitterness
M: Dry finish with a fine balance of acidity, bitterness and warming alcohol
Other comments: The beer that that caused controversy for the brothers at Abbaye de Notre-Dame de Scourmont, when they launched Chimay White on draft. They rebranded it as a Tripel. The Chimay brewery was already the centre of attention when an article announced that the brewery was using non-traditional brewing ingredients. This was quickly addressed and an announcement was made saying that there had been a 'confusion in translation'. Either way the brothers still maintains an heir of provenance and ability to create masterful beers with gastronomy to match.
Food Pairings: Chimay and food go together like egg and chips, although neither of them would I pair with this Triple. Chimay White cries out for strong rich flavours that can compete with the hop bitterness and acidity. If you want a cheese, something robust like Goat's cheese or a triple creme, where the acidity of the beer cuts through the creamy rich cheese. Another approach would be to look at the herbal aspects and pair with Pesto, or for a complete left field approach try with crab cakes or a spicy meaty robust fish. If dessert is your thing, stay clear of chocolate and move towards apricot, frangipane or a sweet and nutty Baklava.
SCORE: 3.45/5
Page: 347
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