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Day #87 – Chimay Rouge (Red)

March 29, 2011

Today is day 2 out of 3 for my Chimay trio.  I’ve had all three of them before but it’s been several years, but I thought I should let you know I started with my least favorite of the 3….and the white one was pretty good!  That should tell you a lot about what to expect on the red one today and the blue tomorrow.  This is also a new style for the blog today.

I also feel I should mention what the big news story was today on the beer front.  A Chicagoland company, Goose Island, which was considered to be one of the foremost leaders when it comes to craft brewing, was purchased by Anheuser-Busch.  Technically since they are now owned and controlled by a non-craft brewery, Goose Island themselves cannot be considered craft anymore.  This goes to show how quickly things can turn around in the beer industry.  Let’s hope for the best and that they don’t change anythings as far as recipes and improve on their marketing and distribution.  I would love to be able to review a GI beer for my blog, but have held off as they do not currently distribute in our area.  Anyways, on to the beer.

Chimay Rouge (Red)

Chimay Rouge is classified as an Abbey Dubbel.  They are brewed in the same fashion as Abbey Trippels but there are major taste differences.  While a trippel is typically light, spicy and zesty fruit in flavor, the dubbel is dark, heavy in malts and dark fruits.  The alcohol on this is 7%.  Let’s roll.

This beer pours a lightly cloudy amber red, rich with orange highlights.  There is a nice smooth white head that doesn’t disappear.  It gets fairly murky towards the top of the glass.

Man I could smell this beer from way above the glass.  All good things though!  It has a very yeasty smell, even though I saved the yeast dregs at the bottom of the bottle and saved them for my homebrew.  There is a nice dark fruit aroma as well, such as black cherries or tart plum.  Very nice.

The flavor is immediately lightly tart, which reminds me of grape juice.  A nice touch of sweet flavors from the fruitiness also fill in well.  It finishes with a yeasty dryness that doesn’t linger longer than need be.  The alcohol begins to be tasted at warmer temperatures, but only in the slightest.

Man this is good beer.  The Belgians know how to do it!  Well I guess technically the monks don’t since they took a vow of chas….you know what, never mind.  Enjoy the beer and leave me to enjoy mine.  Blue is tomorrow!

Proost!

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