What are you thoughts about Chimay?

They are good; the blue is obviously their staple. I don't like their triple (white), though.

 

Love the White (and Tripels aren't my favorite style), Blue and Red are both very good beers but not my go to for the styles.

 

I still remember when I bought my dad his first Chimay (white). He deemed it the best beer he's ever had right on the spot.

 

I don't really buy Chimay. I'd rather drink other trappists. But I will say, I split a 3qt bottle of Chimay Blue from 2007 a few months ago and it rocked my world. It changed my thoughts on Chimay. I will also add that I don't think it's that expensive. No more expensive than other bombers I buy.

 

I believe the only beer Chimay has on draught is the Cinq Cents or white label. I do recall having very fresh Abt 12 on tap at the Brussels Beer Fest in 2013 at 11:00 am. It was incredibly good and I thought to myself "oh shit, I am in for a long day".

 

White's relatively cheap, I think I saw it for $8.99 last, but blue's something like $12.99 (saw the vintage reserve, whatever it's called, for $14 or so). Good once in a while, though.

 

Using rough values:

It appears that German beers in 6-packs are about double the price here: €4,50 ($4.87) in Germany to 10 bucks in the US (for Jever).

It appears that Belgian Trappist beer (Chimay) is about triple the price here (for 750 ml of Chimay): : €4,50 ($4.87) in Germany to 15 bucks (State Line Liquor price) for Chimay Blue. In PA I would have to much more than 15 bucks.

I can’t predict how others feel in this matter but a difference of double to triple is a big deal for me.

I also just stare at Trappist beers in the stores.

Cheers!

 

Here's more information about their cheese: http://www.chimay.com/en/fromages-de-chimay.html?IDC=292. I have no idea it is a raw milk product, however. The one that I'm most familiar with, Grand Classique, has a delicate, nutty flavor not unlike a brie.

World of Beer (http://worldofbeer.com/) is a growing, national chain of beer-centric taverns--they're okay for what they are. My local WOB offers something called the Chimay Burger that uses Classique with a Chimay beer-based sauce. I often find the burger overcooked, but the cheese and sauce make it worth a try.

But Chimay cheese is just fine on its own and pairs well with the beer, especially Cinq Cents. (Tripels are awesome with cheese.)

 

For the longest time, Cinq Cents was the only Chimay beer available on draft. I believe Premiere has just recently become available in kegs.

I'd give anything to try Abt 12 at the source. I LOVE everything St. Bernardus does.

 

Beer is essentially "cooked" if you care to look at it like that, but it can be unpasteurized - I'm guessing you're focusing on "raw" is it relates to pasteurization. I think you'll have a few people scratching their heads... which is fine.

 

Where is "here" for you?

Cheers!

 

You can find Chimay cheese in the US if you look for it. It is picey, and stinky.