Première Ale - Barrel Fermented
Bières de Chimay

 

 

 

 

 

The competition for barrels are fierce among brewers. Even the trappist sometimes sees red when trying to acquire them. But when they do get them, its not simply aging their beer in them, they ferment their beer in them. When life does give you barrels, make dubbel ale.

Bubbly with a ruddy and rusty brownish-red hue, Chimay Premiere builds a plush swath of sandy foam and a yeasty haze ahead of a scent of holiday spice, dark fruit and pronounced vinous tones. A dry caramel backbone brings out steely sweetness, toasty, cocoa, coffee and hints of nougat in an early malt-forward balance.

As the ale dries across the middle palate, the fruity esters of date, fig, red grape and plum give a sweeter and winier taste in anticipation of a stern balance of cinnamon, nutmeg, clove, ginger and peppercorn. Even keel before trending mildly bitter with cocoa and coffee, the late taste shows a spicy woodsiness and a balance that prefers oak tannins, red wine and mild hops.

Medium bodied and finishing malty-dry, the dubbel has a firm but arid structure and includes superb drinkability and is daringly refreshing for such a dark and malty beer.

 

Pours a fairly clear light yellow-brown color, dark copper hue in the glass; thick, frothy head, long lasting. Warm, spicy aromas greet the nose when the cork pops; loads of candi sugar and allspice. Somewhat weak taste all around; moderate spiciness riding atop a somewhat watery sweetness; cinnamon and light brown sugar; light phenol flavor; noticeable oak flavor in the background. Heavy body; lightly syrupy yet exudes a balancing light dryness.

One certainly tastes the oak barrel aging, and the beer marks the expected dubbel characteristics. The notes indicate wheat was also used in the grain bill but other than, perhaps, some smoothness to the mouthfeel, there's nothing wheat-like in the taste. Having never tried the regular Chimay 'Premiére', I'd be interested to see how it stacks up with its barrel-aged sibling.

Pouring temperature: 40 °F; bottling info: 2023
Source: local purchase (Coaltrain Fine Wine, Craft Beer & Spirits)

12.7oz bottle, corked and caged, 2023 bottling, 8.5% ABV. Served in a Westmalle chalice (because I don't have a Chimay goblet). Found this rarity at Dorothy Lane Market in Springboro, OH.

Appearance: Slow pour to leave the sediment behind yielded a mostly clear copper-amber beer, with a thin white persistent head on top. Some islands and strands of lacing noted that slowly slid down the glass and rejoined the main thin head.

Smell: Caramelized malts, some underlying oak/vanilla, and classic Belgian yeast fruity esters.

Taste: Tastes a lot like it smells, with the vanilla a bit more pronounced. The finish has some herbal bitterness to it that complements the entire beer.

Mouthfeel: Brisk carbonation that scrubs the palate clean. Good thickness underneath with a dry finish.

Overall / Drinkability: This was not a cheap beer ($21.99) but it's rare so I thought I would indulge. It is a finely crafted slow sipping beer, and so the triple fermentation really does bring some unique character to the beer. I would certainly consider trying it again.