I would like to know why there is so much hype about Chimay Blue, it seems to have an almost fanatical backing from some reviewers across the web. I have posted a review about the beer already, but feel that I need to discuss this matter with fellow beer-men. |
Assuming you are not just here to troll today. |
Do you normally drink demi sec or above champagne? Can’t think of any champagnes I’ve had that are as sweet as chimay. |
I really am not trolling! |
I would say to try it again, and preferably buy it from a different store because by reading your review it seems you had a bad bottle. In no case Chimay has a thin watery body. And I agree it smells and tastes if figs and plums. So, give it another try. |
pepsican: I’m not a big champagne drinker, but from my limited knowledge I have had mostly ’Sec’ level of sweetness. By champagne taste, i meant more sour grape flavours, which tastes like most of the crappy champagne I have experienced! |
While I would give high marks to a beer that I felt was Champagne like (as opposed to champagne of beers like), that’s not at all what I get from Chimay Blue. I think you ought to try it again from a different store/bar and if you have a different experience then stop buying from the place you originally got it. |
Chimay Bleu is highly carbonated and when served cold the foam doesn’t develop fully. Also when cold, it feels lighter in body. |
Hello. You have given me a reason to get all the chimays again and re -rate as they were some of my first ratings. |
Since no one has said it from my quick glance over: it could just be personal preference. |
Though we’d never admit it, sometimes the state of your palate at the exact moment of tasting can change things. Could be as simple as being in the wrong frame of mind. Try a blind tasting of the two. |
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