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Abbaye de Scourmont • Hainaut Belgium
Coppery color, fruity (apricot) aroma. Silky mouthfeel with a slight bitterness. The oldest Chimay recipe.
Rich, malty and dark, with notes of apricot, caramel, nutty, with a balanced, moreish finish.
Serve at 10-14°C in a chalice to maintain a generous head and let the aromas bloom.
10-14°C
Style-based profile from ABV, style & tasting notes.
Can age. A year or two will round and soften it; also great fresh.
"Perfect with soft cheeses like Reblochon or grilled pork, highlighting the apricot fruitiness."
Cook this: creamy brie or fresh chevre on toast, aged Gouda with dark bread, or roast duck with cherries.
Classic
A dependable shelf staple.
Coppery color, fruity (apricot) aroma. Silky mouthfeel with a slight bitterness. The oldest Chimay recipe.
The original Chimay, launched in 1862 and the beer that re-started the abbey's brewing tradition. This Dubbel carries the warm, fruity copper character that made Scourmont's reputation.
On the Dubbel style, Rich, dark-amber to copper ale. Notes of toasted caramel, dark fruit (raisin, plum), and cocoa. Moderately strong with a malty sweetness.
Explore the Dubbel guide Source: BeerAdvocateThe broad, open bowl releases the deep malt aromatics of strong abbey ales and supports a thick, protective head, built for slow, contemplative sips.
Cellar-cool the glass
Clean and dry, never frosted
Pour straight & bold
Down the centre to raise a head
Build a rocky crown
A full head locks in the aroma
Let it warm
Malt complexity blooms as it opens
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Sint-Sixtusabdij Westvleteren
Brouwerij St. Bernardus
De Koningshoeven
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
Did you know?
Many Belgian beers refermenent in the bottle, creating natural carbonation and complex flavors.
Why it tastes differentThe Monk's Dispatch
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