The Day I Saw Red (Chimay "Red")

Member Name: Mauri

Product:	Chimay "Red"
Date:	13/03/03 (149 review reads)
Rating:

Advantages: Great taste, value for money

Disadvantages: Can get you very drunk

Strange as it may seem monks make great beer, but why!

This is an opinion about Chimay Rouge (Red) one of the best Belgian Trappist bottled beers around and one on the ones you can easily get hold of at your local supermarket!

ABOUT MONKS AND BEER

Chimay is probably the most famous of the increasingly few monasteries that still make some of the finest bottled ale. In all the remaining monasteries that still brew beer the art of brewing goes back a long way to the middle ages when monasteries were always associated with beer making. The monks tried to be self-sufficient and as well as growing crops on the land they included bakeries, tanneries, workshops and accommodation for travellers. Now, in the middle ages one of the most dangerous things you could do was drink the local water, you risked all sorts of nasty diseases so beer because of its alcohol content represented a safe way to quench your thirst, I still maintain this is true today! The monks seeing a good business opportunity quickly went in to brewing and are still doing it today.

The monks that make Chimay originate from the order that resides in Abbey of La Grande Trappe, in l'Orne Normandy and are thus known as Trappist monks hence the term Trappist beer.

THE BEER

The Chimay Brewery makes three famous beers, Chimay Rouge, Triple and Blue (previously reviewed). In this opinion I will concentrate on Chimay Rouge.

Like all beers alcohol is obtained from the fermentation of an extract of sprouting barley, which is then seasoned with hops to create the flavour. Yeast is added to produce alcohol and the carbon dioxide (the fizz) from the sugar present. The distinctive taste and fragrance of a beer is derived by a special balance between alcohol, hops and gas.

Although the process for making the beer might be universally adopted Chimay is no ordinary beer, a lot of care has been taken in the making.

Only the best local barle

y is used and a traditional production method almost unchanged from the earliest years, is used. (If you are interested in reading a detailed method of the process you could refer to my ops on Chimay Blue or Duvel). The brewing water used is collected from the abbey?s own wells and specially selected hops and yeast is used to obtain the optimum flavour.

One other thing to mention about Chimay is that it is a top fermenting beer, a technical term for describing the yeast floating to the top after the fermentation process as been completed. In the case of Chimay as with other Trappist beers a secondary fermentation is also required, sugar and fresh yeast are added to the beer in the bottles and left in storage, it is this that gives the beer its special aroma and its strength. At no stage are additives or preservatives are added.

THE TASTE AND HOW TO DRINK IT

Chimay Rouge is a relatively strong beer having an alcohol by volume of 7% (compare this with your average strong lager that weighs in at around 5%) although for a Trappist beer it is not unusual to have alcoholic contents up to 9% or 10% (the Chimay ?Blue? Grand Réserve version is 9%). It is sold in either large corked 75cl bottles or more commonly in smaller metal-lidded 33cl bottles. Both types have the distinctive Chimay red label.

Without sounding too pompous about the whole thing in order to drink and enjoy Chimay at its best ritual of sorts has to be followed. The bottle should be stored in a cool dark place and the beer must be allowed to settle for at least an hour before pouring. Ideally it should be drunk between 6C to 10C (try putting the glass in the fridge for a short while before pouring, this should keep it at its optimum temperature for longer).

If you can get hold of one use a traditional Chimay glass to drink it out of. This is a thick walled goblet shaped glass with a wide bowl and thick stem. The idea behind this design is that th
ickness
of the glass allows the beers to keep cool for longer and the stalk allows you to pick the glass up warming the bowl up with your hands. The shape of the bowl wide and tall enough to allow some room for the beer to settle also serves to let the drinker get a good smell of the beer before tasting.

Now for the tricky bit! As with all secondary fermented beers you will notice that there is a layer of sediment at the bottom of the bottle (if there isn?t then the beer hasn?t settled out yet!). This sediment should not be poured out in the glass so a tried and tested pouring technique should be followed. Hold the glass at about 45deggrees to the bottle and slowly pour the beer in one continuous motion gently rotating the bottle as you do this. As soon as you see some sediment coming through stop pouring. If done correctly (it might take some practise) a small volume of liquid and sediment ~1cm should be left in the bottle and the beer in the glass should be crystal clear.

You should now have a perfectly poured light brown/reddish clear beer with a thin layer of froth on top.

CHEERS!

You are almost there but not quite!

Unlike other strong beers with Chimay Rouge the alcohol content is not its defining feature. In appearance it is reddish brown almost the same shade as overripe cherries. If poured correctly it should have a fairly substantial head with plenty of fizz but not overly gassy, the head will quickly shrink to a thin layer just above the top of the beer. Its aroma is not overpowering but rather subtle in fact taking a huge sniff as you bring your glass towards you will only provide you with a delicate yeasty and at the same time fruity aroma, again I?m reminded of ripe cherries.

Chimay is a fine beer and as such it should be sipped rather than gulped, remembering this you should at first notice an overpowering taste of the roasted malt, this quickly gives way to the lighter more subt
le fruity flavours, i
t is an individual observation but I notice a slightly hint of caramel and possibly a little chocolate in there as well as the a clearer fruit taste. Just like a fine wine this beer is very complex and will challenge your taste buds.

Chimay Rouge is a great drink, refreshing as well as tasty, don?t be fooled though it is strong and if drunk to excess it will have predictable consequences!

AVAILBILITY

Chimay Rouge is probably the best know of the high quality Belgian Trappist beers and as such it is widely available in the UK. You can now find it in many supermarkets (Sainbury?s, Waitrose) and many of the better off licences (Oddbins) as well as some pubs. For such a high quality product it is very reasonably priced in pubs it cost around £2.50/bottle (remember it is strong), Prices in supermarket and off licences vary but you can usually get a 330ml bottle from around £1.60p.

Go on try some!

Thanks for reading and rating this opinion.

© Mauri 2003

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