Chimay (red) hefe?

They both have some banana and clove. Other than that, not all that similar.

 

I got a little coconut from it when I first had it in the '90s. I can see hefe.

 

They both have a medium mouth feel to me.

 

definitely the clove element, sure.

 

I could possibly imagine carbonation or the spice. Otherwise, hefes are so much lighter and crisp, whereas dubbels have lots of malt.

 

Chimay Red is the quintessential "serious" dubbel. While it rocks all that sweetness of clove and esters that a hefe might, the general grain bill can be a bit bittered and chewy, pulling you away from that sweet side of the balance.

 

As everyone said above, I can see the spices reminding of hefes, but the malt makes it quite different (in a good way). both styles are enjoyable, and share characteristics, but remain pretty different to me

 

I haven't had a Chimay red in a long time but that is the beer that got me into all of this. Back in my early twenties, my brother's wedding in Miami Beach, drinking Corona's all day and Amstel lights (thinking that was top notch) . Went out to dinner, ordered a Chimay red and it was heaven on my palate, something I will never forget. My beer drinking all changed after that. Solid beer not great but will alway hold a place for me....Maybe I'll pick one up tomorrow

 

yeah, chimay blue got me into this whole thing. amazing how well that beer still stands up.

 

Nah! There is way more depth in Chimay Red plus an earthy semi dark fruity undertone that aspires to be a quad. A heffe is crisp and drinkable(quaffable.. there I said the word). For me it's like winter and summer one is refreshing and succinct and the other is warming and noroushing. Can't draw comparisons. I just mixed wort from a Wee Heavy with Paulaner Heffe and was in Winterfell.

 

They are both beers, so you are on the right track