Reverence: Chimay Ale

Reverence: Chimay Ale

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What better week is there to pay homage to one of the finest ales the world has ever known?  Each year, Cycling Week in Belgium has me turning toward the top shelf of my regular beer peddler for a bottle of Chimay Red Label to be savoured on either the day of the Ronde Van Vlaanderen or Paris-Roubaix or both.   It is part of my annual Ronde/Roubaix ritual; a morning ride which includes rough roads and small steep climbs hopefully in gloriously shitty weather followed by some shop time tuning up the stable after a long winter, punctuated by strong Belgian Ale crafted in the monastic traditions of Trappist monks.  Life is good.

The Cistercian Trappist monks have been brewing beer and making cheese in Chimay since 1862.  Here’s what they say about life, beer, and God:

Here, in this heaven of peace and silence where since 1850 Trappist monks have dedicated their life to God, products are made which, in themselves, gladden the heart of man.

If this statement doesn’t beckon me to the cloth, nothing will.  Speaking for myself, there are plenty of reasons not to become a monk: Celibacy, atheism, sin, colorless wardrobe, dudefest, to name a few.  However, the promise of the finest beers and cheeses the world has ever known and relocating to Belgium just might get me thinking about making a few “sacrifices”.   Although I have only partaken in the Trappist beer, I imagine the cheese is to die for as well.  I believe it was Ed Abbey who said “we all have a friend in cheeses”.  Amen.

So whether it be Rouge, Bleue, or Blanche (they make a Doree label as well which I’ve never had) uncork some Peres Trappist this week, drown some frites in mayo, and watch what I believe to be the finest competition bicycle racing has to offer.  It only comes once a year but the nice thing is that it’s a whole week long.  Thank you sir, may I have another.

// General // Reverence

  1. @mcsqueak
    There are certainly dark beers by local Portland brewers! My favorite is Adam from Hair of the Dog. Don’t be discouraged by the description about “intense hop profile”…there are nuanced burnt flavors there too.

  2. @G’rilla

    Sweet, I’ll give it a try! Adam is even my real name, too (shhh, don’t tell).

  3. Ahhh Chimay! This is my 1st year out of Europe in a couple, and I was pining for Belgian beer as Flanders and Roubaix hove into view. I have found a wicked little beereria near my house, and picked up a six pack of Leffe (3 Blonde, 3 Bruin) for Flanders, and a very large bottle of Deus for Roubaix.

    The Leffe brought back memories of freezing cold, wet days on the side of ridiculously narrow roads watching the big hitters smash it up. Great stuff!

    Deus is well outside of my price range normally, but seeing how excited the two blokes in the shop were when I picked it up, I thought I was onto a good thing, and it IS Roubaix after all… Report (and perhaps photos if I can work out how to attach them) next week.

  4. Ah, the Trappist! Sit back and let uncle Frank tell you all a story. Originally, there were only 6 Trappists. These are ales that were very carefully regulated and they had to be brewed only within the walls of the monastery or monkastary or whatever they’re called where the dudes are. Not a religious man, so those details get lost on me.

    In any case, they were La Trappe (the only Dutch one), Westmalle, Chimay, Orval, Rochefort, and the holy grail – Westvleteren.

    Now, these all have different characters, but La Trappe and Chimay were pretty close in nature, Orval generally considered the worst, and Westmalle being a good gateway Trappist. La Trappe got commercial and bent the rules; they opened a factory and had some douche designate it a monkastery so they could legally call it a Trappist, but they got busted and lost their license. Fucking Dutch. I love my people, but we just can’t say “no” to a business opportunity – no matter how unscrupulous. Yeah, we also invented organized doping, I believe.

    For my taste, Rochefort was the best and is still the best one that can be readily obtained. Westvleteren is a different matter. These guys make only enough for their own consumption, and the overflow is sold at a store across the street from the dude farm. My brother used to make pilgrimages down there and buy some every few months and send me some. What a cool brother, huh? Anyway, this stuff was the cat’s cock, it was so good. Rochefort is the closest one to it, but it’s nowhere near it for depth.

    In any case, Marko – those were good times when we downed a shitton of it over in my VMH’s apartment back in the day and listened to SRV all night, eh? Then again in Cham. Good times.

    I can’t believe how many trappists are available now, they must have changed the rules or something. There seem to be dozens. *humpf*

  5. @brian
    Chicken with Garlic Croutons

    1 baguette, cut into roughly 5cm pieces
    1 roasting chicken, about 1.8kg
    pinch of salt
    smaller pinch of coarsely ground black pepper
    1 orange, halved
    2 bay leaves
    4 garlic cloves, minced
    thyme sprigs (for garnish if trying to impress someone)

    1. Preheat oven to 230 Celsius
    2. Place bread cubes on cookie sheet and bake at 230C for 5 minutes. Remove and set aside.
    3. Prep and clean chicken. Sprinkle chicken with salt and pepper. Squeeze orange halves into a bowl. Place 1 orange half, bay leaves, and 3 soup spoonfuls of orange juice in body cavity of chicken. Lift wings up and over back; tuck under breast. Place chicken, breast side up on broiler pan. Pierce skin several times with fork.
    4. Bake chicken at 230 Celsius for 50 minutes. Place croutons around chicken and cook an additional 10 minutes.
    5. Remove chicken from pan, reserving drippings. Place chicken on a big serving platter, cover loosely with foil, and let stand for 10 minutes. Arrange croutons on rimmed cookie sheet or shallow baking pan. Drizzle drippings and minced garlic over croutons, stirring until the croutons are coated. Bake at 230 Celsius for another 5 minutes until crisp. Place croutons around chicken on serving platter and garnish with thyme sprigs.

    Beware how much smoke this recipe can make in your kitchen. But it’s really good.

  6. I have a tear in my eye.

  7. @frank
    Loving the shitton as a volume/capacity calculating tool – I’m guessing these are of course a metric measurement?

    So is it 100 or a 1000 x shitton’s per 1 x fuckton?

  8. @Marko

    Hey Marko, the beer that really piqued my interest in the Peloton article was Maredsous 8

  9. @Cyclops Very nice. Reading the review is hilarious, full of Huangisms. This one made me chuckle: “DRINKABILITY: A very good beer, but not a session brew….”

  10. OK, I just moved and this place is right down the road. I think I know where future post-ride drinking sessions are going to be held…

    Check out the beer menu. Looks like I’ll be getting an education in Belgian beers after all.

  11. @Marko

    I couldn’t find Maredsous in town last night but I did pick up a bottle of Chimay Cinq Cents as well as a bottle of Kasteel Donker. I’ll do some carbo loading this weekend and tell you what I think.

  12. That glass is clearly in violation of the Chimay RULES.

  13. If any of you guys are ever in San Francisco, there’s a Belgian pub called La Trappe in North Beach up the hill from Ghiradelli’s dedicated to Trappist beers and Belgian fare. Google or Yelp it. It’s the real deal.

  14. @eightzero
    if you ever go to Yurp, particularly France, Spain or Belgium you get a menu to choose from. Merckx, what a choice! I can drink my weight in the dark ales like Pelforth and Grimbergen brune. What Frahnk doesn’t say about Dutchland is that they slice the head of their beers with a little knife and aswell as frites and mayo, serve horsemeat hotdogs.

  15. Y’all – sitting here, relaxing with a Chimay Bleu (and it will only be one, by Merckx its strong) it got me thinking: should you make it only as far as London this may help if you hunger after a choice of Belgium beer

  16. @Jonny @frank

    Oddly enough I’ve never got round to drinking a huge amount of Belgian beer, I think I’ve been put off by the fruit beers in the past. On Friday though, I was wandering round the supermarket when it struck me that I had n beer in the house other than some Becks that someone had brought along to a party (they obviously didn’t want to be invited back!) and this site must be rubbing off on me as I went Belgiam with some Leiffe Blonde and Hoegarden Witbier. Loved the Leiffe but the cloudy, fuity, spicey thing going in the Hoegaarden wasn’t my cup of tea.

    Anyway, getting back to the point, fast forward to this lunch time and I found myself in a Belgian bar in London for lunch and drinks with a former colleague and who’s moving back to the sticks. Wasn’t Belgo but a place called the Lowlander. Good food and a huge choice of beer including some of @Franks revered Trappists – the Rochefort 10 weighing in at a massive 11.3%! Given that I’ve few meetings and have to drive home I wimped out and stuck to a pint of Kasteel Blonde and a half of something dark and strong but whose name escapes me.

    If any Velominati were to find themselves without anything to do for an evening in London, I could be persuaded to go back and give it a second chance!

  17. @Chris

    I was beer shopping last night for alms and offerings to bring to Frank at the Seattle Cogal. I was considering a Chimay but to be honest I wasn’t impressed when I tried it in the past. Now Kasteel Donker is another story.

    When I get to Seattle the first thing I’m going to do is search out some Maredsous 8 since I haven’t been able to find any in Idaho or Utah.

  18. @Cyclops
    Tricky one this, I can see that it’s a subject that needs considerable, in-depth research which I’m sure that I’d really enjoy. The downside to it is that I’m struggling to convert this summers glorious form into solid winter training, either by manning up and taking a dose of Rule #9 or submitting to the monotony of the rollers. Additional excuses and ale based lard is not what I need at the moment.

    That said, I will carry out a limited amount of testing, the aforementioned Lowlander also serves the carry out market and delivers. The Rochefort 10 has to be sampled!

  19. Drinking a “Belgian style” Ommegang Hennepin Saison ale at the moment. Excellent stuff.

    My favorite place for Belgian ales in London is the Dovetail. Things might have changed though because it’s been a few years since my last London trip.

    The Dovetail Pub

  20. Not a huge fan of Belgians (beers that is). But that’s probably because I’m Irish. Guinness at the top of the list for me, and not the shit that is pasteurized and bounced around on it’s trip across the pond. I don’t even bother buying pints of it in the states. But while out enjoying some craic (pronounced crack for you non-Gaelic speakers) in Kilkenny, nothing better.

  21. Why are Belgian Beers so expensive? Even the non-trappists cost a fortune.

    Anyways, if you would like to try a great American interpretation you should try Brewery Ommegang’s Abbey Ale and their Three Philosophers. The Three Philosophers is a quadrupel with kriek mixed in, and its rather good.

  22. @King Clydesdale

    Firstly, life in Belgium is expensive.
    Secondly,the price depends on the location of your pub (“café” in Flanders). in big cities it s more expensive of course, in the center most expensive.
    And trappists are expensive, because of the craftsmanship. this is obvious.
    Also in general, life became more expensive when the Euro was introduced, because all prices were round off upwards + high taxes on alcohol. then the economic crisis, you know the story.
    and what s more, brewers make agreements to raise their prices together, by for example 8%. “Brewers” often means Jupiler, Maes and Stella Artois (the three major brands). the rest is just following, so even water costs the same as a normal ‘pintje’.
    Another thing that matters is that most cafés are owned by a brewery and the “cafébaas” (= person who is in charge of the pub) is obliged to sell their brands only and can t impose his own prices.

    the funny thing is: everybody is complaining, but everybody still loves to drink their beer in a café, no matter how much it costs…

  23. Well I went out there and found Chimay Blue at the Bottle Shop and I’m finishing the last of the bottle now. While I stick by my previous comments about Ommegang, this stuff is really good as well. Went for a long ride today, as I felt it obligatory to treat such a beer as a reward. Paired with cumin rubbed cube steak quesadilla (not the perfect pairing, but the cumin provided a solid contrast).

    But now that the weather has turned warmer, I find myself searching for some Lindemans Gueze Cuvee Rene. Fell in love with lambics when first getting introduced to real beer.

    I think in fact the reason I like Ommegang’s Three Philosophers so much is that it combines malty goodness with tartness. I’ve been tempted to mix a good brown ale with some lambic to see the result.

  24. I know this has been a long dormant posting, but while catching up on the Articles, this older one happened to pop up, as if sent as a sign by the Prophet Himself. After taking my pedalwan learner out for his first real road ride,(bike trail be damned!) we stopped mid-point at a pub out in the country for some Belgian sports drink. Noting how well the malted beverage energized us, it came to me that on the way home, I should stop by and grab a bottle of Peres Trappistes Chimay Ale for the post-ride recovery ritual. I did, but did not partake of the elixir, for I felt I was not worthy. I have saved it for my end-of-week recovery post-hammer fest, as penance for neglecting the bike for a month. When Wednesday comes this following week, a 100km ride will be in order, as well as a new bottle for the next ride. If motivation comes from the strangest things, a Duvel  glass would be the vehicle…

  25. Living in the land of the Prophet I can confirm there are but 6 trappist beers in Belgium, one in Holland and one in Austria(?). Even tasted some of them on tap and bought last weekend a case of Westvleteren from my neighbour. Waiting for an occasion now to taste the nectar.

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