2 bottles in your cellar have entered their drink window.

TRAPPIST ALE

Chimay Blue

Abbaye de Scourmont • Hainaut Belgium

Top Fermentation Bottle Conditioned● 9% ABV

The darkest and strongest Chimay. Vintage-dated. Peppery, with notes of dark fruit and fresh yeast.

PERFECT FOR
☾ Quiet Reflection☾ Cozy Evenings🍂 Autumn Evenings
Ask the Monk
FLAVOR PROFILE
Dark FruitsCaramelPepperyRichRoasted

Rich, layered and contemplative, with notes of dark fruits, caramel, peppery, with a balanced, moreish finish.

SERVING

Serve at 10-14°C in a chalice to maintain a generous head and let the aromas bloom.

10-14°C

CHARACTER
DryOff-drySweet
LightFullFull
SoftBalancedBitter

Style-based profile from ABV, style & tasting notes.

TASTING NOTES
Appearance
Burnished amber-brown, with a rocky off-white head
Aroma
Dark Fruits, Caramel
Taste
Balanced, medium-bodied, dark fruits, caramel, peppery, rich
Finish
Clean and a warming glow.
BEER DETAILS
Style:
Trappist Ale
ABV:
9%
IBU:
20-35
Origin:
Hainaut, Belgium
Glassware:
Chalice
CELLAR1 to 5 years

Can age. Will soften and gain a honeyed depth, though it is lovely fresh too.

PERFECT PAIRING

"Excellent with roasted beef or venison; the peppery yeast notes season the meat perfectly."

Stews & Game

Stews & Game

Carbonnade, venison

Red Meat

Red Meat

Steak, beef, lamb

Roast Meats

Roast Meats

Chicken, duck, beef

Cook this: carbonnade flamande, steak-frites, or roast pork with grain mustard.

AVAILABILITY

Specialty shops & better bottle stores

UntappdBeerAdvocateTotal Wine
PRICE GUIDE
$$$$

Premium

A considered, special pour.

II

Flavor & Aroma

IOn the nose
  • Dark Fruits
IIOn the palate
  • Dark Fruits
  • Caramel
  • Peppery
  • Rich
  • Roasted
IIIThe finish
  • Warm, balanced

The darkest and strongest Chimay. Vintage-dated. Peppery, with notes of dark fruit and fresh yeast.

III

Story & Heritage

ABOUT THIS BEER

Scourmont Abbey's strongest ale, first brewed in 1948 as a Christmas beer before becoming a year-round classic. Vintage-dated on the cork, it is designed to be cellared and improves for years.

On the Trappist Ale style, Authentic monastery-brewed beer. Strictly regulated; must be brewed within a Trappist monastery under monk supervision. Not a single style, but an origin mark.

Explore the Trappist Ale guide Source: BeerAdvocate
BREWERY

Abbaye de Scourmont

COUNTRY

Belgium

REGION

Hainaut

STYLE

Trappist Ale

IV

Glassware & Ritual

The Chalice
THE CHALICE

For Trappist & abbey ales

The broad, open bowl releases the deep malt aromatics of strong abbey ales and supports a thick, protective head, built for slow, contemplative sips.

01

Cellar-cool the glass

Clean and dry, never frosted

02

Pour straight & bold

Down the centre to raise a head

03

Build a rocky crown

A full head locks in the aroma

04

Let it warm

Malt complexity blooms as it opens

V

Reviews

No reviews yet

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THE MONK'S NOTE

Pour it into a chalice, served around 10-14°C, and let its aromatics open before the first sip. Lovely now, though a year or two will only soften and deepen it.

Brother Anselm, cellarmaster

ADD TO YOUR JOURNEY

    Belgian Beer Wisdom

    Did you know?

    Many Belgian beers refermenent in the bottle, creating natural carbonation and complex flavors.

    Why it tastes different

    The Monk's Dispatch

    One letter a month from our cellar: a beer worth seeking, a brewery worth knowing, a small lesson in the art. What is this?