I was at a pub that flouts its large beer
selection. Of course no happy hour, so I had to shell out no matter what
I ordered. They had almost 20 beers on tap, including a go to favorite
Blue Moon, with its citrus and coriander flavors. There were several
stouts, a few seasonal summer ales, a berry wheat number, and many more.
The bartender also offered a huge bottle selection
with beers from all over the world. Lined up along the top of the bar
were several Chimay beers. The brown bottles, the same size as wine
bottles, were dusty from being on display for years. This beer is well
known as the perfect brew, made in Belgian by monks, and it wins beer
competitions every year. But what makes it a good beer? A few things
immediately stand apart. This beer bottle has a cork, not a cap like
most bottles.
I ordered it, poured it into my chilled chalice and
took a look. That’s another thing – Chimay is served in a glass more
like an old fashioned champagne glass, the kind that is wide mouthed
with a small stem.
Unlike many beers, Chimay is served at cellar
temperature, or around 50 degrees, which allows the beer to breathe and
release its flavors better.
It’s a pretty brown color, had a nice creamy
colored head and the regular bubbles of any beer. It has delicate aromas
of yeast and bread, much like many beers. I tasted the beer, and it was
good, but I honestly don’t know why it’s the end all be all beer to
drink. At first, I went along with it. I said it’s great and told my
friends that I had a bottle and enjoyed it, but then I admitted I’m not
sure what’s so special about it. If anyone knows, please let me in on
the secret.
The Chimay website, www.chimay.com, says “Since
1850 Trappist monks have dedicated their life
to God, products are made which, in themselves, gladden the heart of
man.” Well, beer pleases the heart of this woman, I don’t know about
men!
They also make cheese,
and its called Chimay, much like wine, because that’s the region it’s
produced. I understand the tradition and the novelty, and frankly, the
marketability of a brewery making beer since the 1800s, and it only
operating for a few hours a day because of monastic
schedules. But hasn’t Budweiser been around
since the 1800s and only operates a few hours a day because of U.S.
labor laws?
Restaurants tout that
they carry this special brew, especially when they stock three
varieties, the blue label, red label and the regular, or Triple. And I
know people brag when they ordered it; it’s an extravagance to pair it
with dinner or appetizers. But is this any different that people who
brag about opening an expensive or exclusive bottle of wine? So many
wine critics swear you can get bottles for $20-$40 that are bold,
delicious and just as wonderful as $100 bottles, but they don’t have the
advertising budget. I’m wondering if it’s not the same case for Chimay
beer.
