Tomorrow’s brew day sees the last in our triptych of Belgian ales. We started with a Belgian Pale Ale, then moved to a Belgian Dubbel, and tomorrow we are brewing a Chimay Red-inspired ale. Chimay is a Trappist monastery in the south west of Belgium that has been brewing beers since 1862.
Why three in a row? Well we started with a batch of WYeast 3522 Belgian Ardennes yeast, and it seems such a shame not to use it as much as possible.
So what’s this one going to be like? Well here are some tasting notes I found for Chimay Red:
It pours with a lovely deep red colour and tall, foaming head that is very persistent. The nose is intensely fruity, with notes of dried apricots and fig and a chocolaty background. On the palate it is smooth and silky-textured, with a luxurious mouthfeel. There is plenty of nutty, dry, but concentrated fruit character and a spicy, malty finish with plenty of bit.
I have to confess it is many years since I drank any Chimay (note to self – visit The Bottle Stop soon). But I’m sure it’ll be interesting to make our own. I don’t think it will be exactly like Chimay because you should use specific Chimay yeast.
And what else is in it? Lager malt, crystal malt, a dash of chocolate malt and the key ingredient: two jars of honey.
Like the Belgian Dubbel, this will be heading into bottles, and maturing until the colder months. Om nom nom.
Photo: www.chimay.com
OK you're making my mouth water now. I absolutely love red ales. Good luck with this one :0)
ReplyDeleteLucky for you this one's going into bottles then! Remind me to give you a sample later in the year. :-)
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