The 'Red' Chimay sits between the full, rich stewy fruit of the 'Blue' and the sour acid in the White (triple), its refreshing while being full and rich. There are hints of current and apricot but the bitterness is still there. Perfect! I have said many times how much i respect Trappist monks and this is just another reason why. I love that the alcohol is a manageable 7%. The warmth is just right for winter but its not too full on.Chimay Red uses Top Fermenting Yeast (as do all ales). The yeast performs better under warm conditions and tolerates higher alcohol. Top fermenting yeast also (i just learnt this on the beer advocate) cannot break down all sugar allowing for the development of real fruit flovour.
Brilliant, i repeat 'brilliant' beer which has set the mark for so many others to follow.
Dan
