Beerlando (3343) - Orlando, Florida, USA - MAY 18, 2007
UPDATED: MAY 22, 2007 Dark amber color with a medium head. Roasted malt really comes through. Plenty of sweetness in the shadow of dark fruit. I personally prefer the Chimay White, but this is an excellent, darker alternative. estoves (41) - Göteborg, SWEDEN - MAY 17, 2007
Dark red body with a thick foamy head thats last pretty long and shrinks to a thin layer of foam. Aroma is of plums and dried fruits, little yeasty and a strong sour smell.
Flavor is of dried fruits and plums, was very sourish in the begingin but that disapeard when it warmed up.
Palate is thin. thewolf (12802) - Kolding, DENMARK - MAY 17, 2007
2007 version. Probably poured too cold, so had to let it warm up a touch before tasting. Pours a muddy reddish brown with a small lacing off white head. Fruity aroma with plenty of plums and raisins. Complex flavour, but never too powerful - just well-balanced. Dark, dried fruits and a berry-like sweetness to it. The alcohol is stunningly well hidden. Skyview (6099) - Papoose Jct, Minnesota, USA - MAY 16, 2007
Picked up a single 11.2 oz bottle from Cellars Wine & Spirits in St Paul, MN. Pours a dark burnt copper brew with a thick fizzy off white head that slowly dissolves to a fine film. Very nice lacing. Aroma of yeast, barley malt, some raisin, and a touch of caramel. Taste soft, sweet, a touch of brown sugar and some molasses. Finish has some sweet aftertaste and smooth. A full-bodied ale. My favorite of the three exported Chimays. grandet (501) - Scranton, Pennsylvania, USA - MAY 16, 2007
My fav of the chimay family. Very dark amber pour. Aroma of fruit (cherries and dates i guess) very sweet beer. One of my favs
brianbuntz (49) - Santa Monica, California, USA - MAY 15, 2007
Dark amber brown pour, aroma of dates and dried cherries, flavor is sweet but balanced, warm, anise after-taste, slightly watery mouth-feel. alainbr (11) - Paris, FRANCE - MAY 15, 2007
A classic. The colour is rich, the head is firm, the aroma is full bodied and the taste is a balanced. One of the best trappist beers. Stine (1799) - Minneapolis, Minnesota, USA - MAY 14, 2007
Dark chestnut brown pour, bright edges. Lasting crown. Nose of candied plums and cherries lilts into soft toffee malts. Somewhat intense, rather ordinary, and synthetic. The malts carry a bit of seamist and campfire smoke character. Subdued sweetness in pear skins and lemon sugars eventually overcomes a rough metallic edge. Finishing taste of earthy pine nuts. Very dry palate, in a cabernet sort of way. Somehow uninspiring. LagerPhan (11) - USA - MAY 14, 2007
WAW! This is BELGIUM! It is drinking so good with no fizzys. I would like to being trappist monks. Very special! I think the fruit flavors are drinking like real fruit. I do not drinking the alcohol! auerbrau (3206) - Ithaca, New York, USA - MAY 13, 2007
33cL. Cool raisins and sugar plums, with spiced fig jam and warm applesauce. Tepid Indian malt candy climbs into bed. Yeasty. Pours a deep murky charred mahogany, with opalescent fire fringes. Rim in off-white. Flavor is self-explanatory. A mild, warm Belgian yeast sugar party collides with nips of coffee and toffee, hanging around for the Champagne to be opened. A lot of rising pale fruits meddling in the affairs of the darker kind. A certain burnt sugar quality, amongst a grainy tooth. Carbonation prickles with hops and lends at least some refrain to the syrup. Probably better aged.