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TRIPEL

Chimay White (Cinq Cents)

Abbaye de Scourmont • Hainaut Belgium

Top Fermentation Bottle Conditioned● 8% ABV

A refined Trappist Tripel showcasing elegant yeast-driven aromatics of clove, citrus, and light floral notes. The malt backbone is restrained, allowing a dry, lively finish that belies the beer's strength.

PERFECT FOR
☕ Unwinding⚡ Lively Gatherings✿ Spring Afternoons
Ask the Monk
FLAVOR PROFILE
Muscat GrapeRaisinHoppyDryFloral

Bright, golden and spicy, with notes of muscat grape, raisin, hoppy, finishing crisp and dry.

SERVING

Serve at 8-12°C in a tulip to maintain a generous head and let the aromas bloom.

8-12°C

CHARACTER
DryDrySweet
LightMediumFull
SoftBalancedBitter

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

TASTING NOTES
Appearance
Brilliant gold, lively carbonation, dense white head
Aroma
Hoppy, Floral
Taste
Dry, medium-bodied, muscat grape, raisin, hoppy, dry
Finish
Dry with a firm bitterness.
BEER DETAILS
Style:
Tripel
ABV:
8%
IBU:
25-38
Origin:
Hainaut, Belgium
Glassware:
Tulip
CELLAR1 to 5 years

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

PERFECT PAIRING

"Ideal with Chimay cheese (rind-washed) which shares the same terroir, or rich cream-sauce dishes."

Soft Cheese

Soft Cheese

Brie, chèvre, fresh curd

Aged Cheese

Aged Cheese

Gouda, Trappist, Bruges

Cook this: creamy brie or fresh chevre on toast, or a wedge of aged abbey cheese (Chimay, Orval).

AVAILABILITY

Specialty shops & better bottle stores

UntappdBeerAdvocateTotal Wine
PRICE GUIDE
$8.95/ 11.2 ozat Belgian-Style AlesIndicative price · Premium
II

Flavor & Aroma

IOn the nose
  • Hoppy
  • Floral
IIOn the palate
  • Muscat Grape
  • Raisin
IIIThe finish
  • Dry

A refined Trappist Tripel showcasing elegant yeast-driven aromatics of clove, citrus, and light floral notes. The malt backbone is restrained, allowing a dry, lively finish that belies the beer's strength.

III

Story & Heritage

ABOUT THIS BEER

Brewed at Scourmont Abbey near Chimay, the first Belgian monastery to commercialise its beer in the 1860s. The Tripel-style 'Cinq Cents' was created in 1966 to mark the 500th anniversary of the town of Chimay.

On the Tripel style, Strong, golden-colored ale. Complex spiciness, fruity esters (banana, orange), and a sweet malt backbone masked by high carbonation and a dry finish.

Explore the Tripel guide Source: BeerAdvocate
BREWERY

Abbaye de Scourmont

COUNTRY

Belgium

REGION

Hainaut

STYLE

Tripel

IV

Glassware & Ritual

The Tulip
THE TULIP

For aromatic Belgian ales

The tulip's flared lip captures the foamy head while the bulb concentrates the beer's volatile aromatics, made for swirling and savouring.

01

Chill the glass

Rinse with cold water, not freezer-cold

02

Pour at 45°

Aim for the inside of the glass wall

03

Finish upright

Build a two-finger head for the bouquet

04

Swirl, sip, savour

Re-release the esters halfway through

V

Reviews

No reviews yet

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THE MONK'S NOTE

Pour it into a tulip, served around 8-12°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?