Chimay White (Cinq Cents)
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Tasting Notes
The aroma opens with spicy phenols, ripe stone fruit, and a faint floral note from the house yeast strain. On the palate, expect a dry, biscuity malt base layered with pear, orange peel, and white pepper, all held together by firm but well-integrated carbonation. The body is medium-full without being heavy, and the finish is notably dry and clean for the ABV, with a gentle hop bitterness that lingers. The 8% is barely perceptible in the glass, as the fermentation character does most of the work.
About the Brewery
Chimay is a Trappist brewery operating within the walls of the Scourmont Abbey in Chimay, Belgium, one of the original and most widely distributed of the authentic Trappist producers. Founded in 1862, it was among the first Trappist breweries to commercialize its beer beyond the monastery, and it remains one of the few where monks still oversee production. The brewery produces four core beers — identified by cap color — and is widely credited with introducing many drinkers outside Belgium to the Trappist tradition.
Food Pairings
Roast chicken works well because the beer's dry, spicy finish cuts through the fat while complementing herbed skin. Soft-ripened cheeses like Brie or Camembert echo the yeast-driven creaminess without competing with it. Mussels steamed in white wine and garlic mirror the beer's citrus and pepper notes in a complementary direction. Lighter seafood dishes such as grilled sole or shrimp in butter sauce benefit from the carbonation acting as a palate cleanser between bites. A simple onion tart also makes a strong match, as the caramelized sweetness balances the beer's firm bitterness.
Style Guide
Belgian Tripel is a pale, strong ale developed primarily by Trappist and abbey breweries in Belgium, with Westmalle's version from the 1930s generally considered the defining benchmark. The style is characterized by spicy, fruity esters from Belgian ale yeast, a dry and moderately bitter finish, and a deceptively light body given the ABV range of roughly 7.5–9.5%. It differs from a Dubbel by being paler and drier rather than dark and caramel-forward, and from a Belgian Strong Golden Ale by carrying more obvious yeast-driven spice and slightly less hop presence.