Chimay is presenting its new edition of the “Grande Réserve” barrel aged. An exceptional beer which has benefited from a triple fermentation and a prolonged maturation in oak rum barrels. Unpasteurized and unfiltered, this beer offers an inimitable round and woody flavor. (10,5%)
This vintage beer has a woody aroma with a few mild notes of vanilla. It also reveals ester aromas (banana, pear, apricot).
To the palate, it is a rounded, creamy beer. Amongst its sweet and roasted accents, it shows perfect balance, despite a higher alcohol content than its predecessor. Its refined sparkling properties add the finishing touch to the unique character of an exceptional product.
64% of the oak-barrels are sourced from France and 36% from America. This batch n°1 is 10% alc. vol.
Golden yellow with slight chill haze white head and lotsa lace. Lemony grapefruit tangerine aroma with a touch of grassiness. Apricot sweetness with a touch of cereal grains and lightly toasted nuttiness with assertive but not astringent grapefruit rind bitterness that lingers just enough. Medium nicely attenuated body with lively carbo to accentuate hops.
The newest trappist beer, officially called Tre Fontane Tripel Birra Trappista Italiana.
Tre Fontane Tripel is the last beer added to the the list of ‘trappist beers’, added in 2015.
Unfiltered ale brewed with eucalyptus grown by the abbey. This craft beer, flavored with eucalyptus leaves, is a unique product born from an ancient recipe of the Three Fountains. Since 1873 the eucalyptus characterizes the products of this community of Trappist Monks. Hazy, dark golden liquid. Large head. Aroma of the eucalyptus, minty, very fresh, citrus, malts. Taste is rich, sweet and a bit bitter, with a soft taste of eucalyptus.
A traditional beer made with modern techniques. Bottle fermentation and dry hopped beer. Bottle-fermented and dry-hopped, Monsieur Rock is a bottom-fermented beer brewed using traditional methods by Jean-Marie Rock, a master brewer with almost 40 years’ experience. Monsieur Rock is a blond beer with a 6.6% alcohol content. It is brewed using just 4 ingredients: Pilsner malt, aromatic hops, water, and a specially selected bottom-fermenting yeast. This very low-temperature, bottom-fermented beer is produced using the same methods as were used to make certain special beers more than 40 years ago, making it a traditional beer brewed using modern techniques. The fermenting period lasts for over a week, and the beer matures in the maturation tank at a low temperature in the presence of aromatic hops. A specific yeast strain is used for bottle fermentation.