What are you thoughts about Chimay?

There are many, many unpasteurized beers out there. The vast majority of craft beer is not pasteurized.

Cheers!

 

The blue is good. I'm partial to Roquefort and Orval when it comes to Trappist beers

 

What price are you paying for it? Keep in mind it comes in 4 packs, as well as more-expensive-per-ounce large single bottles (can't remember if that one's a 750 ml).

For my tastes, I have yet to find a doubel I like more than Chimay Red. Lucky for me it's at leasy easy to find.

 

Chimay Blue was the first "craft" beer that I had. It was eye opening for me.

 

I love Chimay Grande Rèserve (blue) it´s an awesome beer.

 

I really enjoy it when I have it, it's no more expensive than other Trappist beers, and probably less than most (Haven't compared lately)
I do not drink it all that often because there are so many other beers to try.

 

As already said, there are lots of unpasteurized beers out there. Yeah, the cost is steep.

Many moons ago, their Red was one of the beers that opened up my eyes to what you could hope to experience from a glass of beer. I'm heavily indebted to it. Since then, each time I've revisited that beer, it does nothing for me. I can't say if it has more to do with my tastes changing or being unlucky with bottles. Makes me sad. I was very excited about the release of Doree but that beer was not a fit for me at all.

EDIT:
Welcome to the site.
You are fine with saying beer rather than ale - I believe Chimay would call it the same. When you mention seeing the raw quality "in the foam," you might be referring to the sediment in the bottle from the bottle conditioning. This will often be the last thing that gets poured into your glass and can be visible in the head of the beer.

 

Never been a huge fan of the dubbel, or red label. The other other two just hook me up to the keg and call me a cab!

 

Chimay Blue and Rouge both appealed to me in college, when I started studying brewing. I've gotten away from them in the past few years, but it'd be a treat to try Rouge with a bit more knowledge under my belt.

 

I used to propagate the yeast from 750's of Blue to use when I used to be a homebrewer.

 

Love it and I drink it often. Cinq cents is actually my birthday beer as it was released in 1966 and I drink it yearly. grand reserve I drink much more often and is a house favorite of both me and my son.

 

Chimes Blue was my gateway beer into craft, it will always be a special beer for me.

 

Chimay Premiere is not my favorite example of a Dubbel. That honor would go to St. Bernardus Pater 6 and Prior 8 (which should be considered together as the two "sides" of Dubbel--yeast and malt), followed by Achel 8 Bruin. But it is an excellent starting point.

But I have a hard time thinking of a better example of a BSDA than Grande Reserve. When you need to explain to someone the difference between a Quad (which is really a Dubbel) and a BSDA, Chimay Blue is the very best beer to make that point. Only Cuvee Van De Keizer Blauw comes close.

Yes, it's expensive beer. But beer costs what it costs. Quality costs.

P.S. Try some of Chimay's Trappist cheeses, too. They're splendid.

 

They are very good but I avoid them due to the price.

 

Chimay is indeed a high quality beer and it is more reasonably priced in Belgium. Apparently quality costs more when the beer is exported? They must use the 'Cadillac" of transport containers!?!

Cheers!

 

I have a sentimental attachment to their beer. I stumbled onto it at the Cafe Belgique in Amsterdam a very long time ago and in the early 80s it was one of the few truly great beers that you could purchase in the vast fly over zone. With the rise of craft beer I do not drink it as often but I still drink it with great reverance and fond memories.

 

That, or perhaps tariffs or other import duties have something to do with the price. After all, most Belgian beers are comparably priced in the U.S. Just a thought.

 

The beer that sparked my interest in good beer. Chimay Blue.