Chimay Triple. The recipe for Chimay Triple, as often happens with labels that have made history in Belgian and world beer, dates back more than fifty years ago, more precisely to 1966; but the packaging in a can is a great novelty for the Trappist brewery. It is also known as "Cinq Cents" - or "Five Hundred" - because it was presented in 1986 in the 75cl format, on the occasion of the five hundredth anniversary of the principality of Chimay. It is a Triple, deliberately written in French because we are in the southern part of Belgium, which traces the features of the Walloon version of the style: fruitier than spicy, less alcoholic and tending towards a greater honeyed sweetness, compared to the mother of the style (Westmalle Tripel) and typical Flemish Tripels.
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Chimay Triple. The recipe for Chimay Triple, as often happens with labels that have made history in Belgian and world beer, dates back more than fifty years ago, more precisely to 1966; but the packaging in a can is a great novelty for the Trappist brewery. It is also known as "Cinq Cents" - or "Five Hundred" - because it was presented in 1986 in the 75cl format, on the occasion of the five hundredth anniversary of the principality of Chimay. It is a Triple, deliberately written in French because we are in the southern part of Belgium, which traces the features of the Walloon version of the style: fruitier than spicy, less alcoholic and tending towards a greater honeyed sweetness, compared to the mother of the style (Westmalle Tripel) and typical Flemish Tripels.
