It was in 1966 that Brother Théodore created the ‘capsule blanche’, now better known under the name of Chimay Triple. In contrast to the dark Chimay Rouge and Chimay Bleue, the ‘white Chimay’ presents a dry and hoppy character. This triple really is a drinkable proof of the complex art of brewing. It has a mainly dry character, enhanced by a floral fruitiness that brings to mind memories of a fine dry white wine.
In later days, the denomination of ‘blanche’ would be changed to ‘triple’ to avoid confusion with the Belgian white beers (the ‘witbieren’). The 500th anniversary of the town of Chimay – celebrated in 1986 – provided the ideal occasion to market the Blanc in a 75cl format, and to adorn it with the rather suitable name of ‘Cinq Cents’.
Yeast makes a significant contribution to the characteristic Blanc aroma - not just of hops and fresh yeast, but adding a distinct fruitiness too. It took many years of trial and error before Brother Théodore managed to select, and isolate, the house yeast that was to become so vital a part of Chimay's beers, like the Blanc.
In the glass, this triple has a golden colour verging on amber. Its initial taste is a sweet one. Then you will discover a triple that's beautifully balanced between herbs and fruit, but one which, above all, preserves a mild and pleasantly bitter aftertaste.
Although primarily enjoyed as a bottled beer, remarkably this exquisite re-fermented beer is also available on tap – but only from an elite of hostelries. Around twenty pubs and cafés have met the brewery’s strict criteria, and so can proudly serve Chimay's topflight triple. Seek and enjoy.
