CHIMAY CINQ CENTS. CHIMAY WHITE CAP. CHIMAY TRIPLE. All three names describe what we consider to be the most unique Triple on earth. Father Theodore developed this beer, and it was released in 1966 as Chimay White Cap. Today in the 11.2 oz. bottle, it is known as Chimay Triple. The corked 750ML version “Cinq Cents” (“Five Hundred” in French) was released in 1986. It was Father Theodore’s favorite, and is the hoppiest and driest of the Chimay Trappist Ales. There is a draught version (the only one kegged by the brewery- we hope this changes in the future) Our BrewView is below.
APPEARANCE / THE POUR:
8% ABV. Served at 48°F as the brewery suugests, in the classic Chimay chalice. It pours a medium golden color. We poured the yeast in the chalice, so it was cloudy. Poured a nice 2-finger high, dense, slightly off-white head with an whipped egg white consistency. The head has tight bubbles, the meniscus is medium to slow rising.
AROMA / BOUQUET:
The aroma of this beer is very unique to Trappist Triple style ales. Even though the Westmalle abbey was the one who “invented” this style in 1934, (and it is a dry Tripel) we feel that Father Theodore’s creation is unique. The hop / yeast bouquet is fresh, evoking a muscat grape fruitiness. We find it to have an “aged peach” bouquet.
The taste is definitely much drier and hoppier than the Première (Red Cap) or the Grande Reserve (Blue Cap). The fresh yeastiness mixed with the hops is perfect. There are ethyl caprylate esters (apples, pears) first, with slight spicy phenols (peppery) second. We find it to have a grapefruit dryness.
MOUTHFEEL / PALATE:
The bottle conditioning paired with the dryness of Chimay Triple fills the entire mouth. However there is a certain creaminess as well. It finishes dry, with a hoppy, citrusy dryness.
FOOD PAIRING SUGGESTIONS:
APPETIZERS: Chimay chesses (of course). ENTRÈES: Seafood, chicken, pasta in white sauce or pesto, Moule en Frite (see our recipe) DESSERTS: Poached pears, poached apples, light cheesecake.
Father Theodore’s excellent legacy continues with Chimay Cinq Cents / White Cap / Triple. One of the driest Triples available, it would be a great way to introduce “hop heads” to Trappist ales. Another world classic. If you find a drinking or eating establishment that serves it on draught, it is a sacred place indeed. Seek this one out for sure!