Chimay Premiere 750ML

Chimay Premiere 750ML is a bottle-conditioned Belgian Dubbel Trappist ale brewed at Scourmont Abbey, bottled at 7% ABV in a 750ml format. Distinguished by its use of well water drawn from 45 meters beneath the monastery and a secondary in-bottle fermentation lasting 21 days, this copper-hued ale carries a red wine-like complexity uncommon among its peers.

Quick Facts: ABV: 7%  |  Origin: Chimay, Hainaut, Belgium  |  Style: Belgian Dubbel (Trappist)  |  Brewery: Brasserie de Chimay, Scourmont Abbey

Production & Heritage

Scourmont Abbey, a Trappist monastery in the Hainaut province of Belgium, has brewed beer under monastic supervision since 1862. Chimay Premiere — also known as Chimay Red — is built on a grain bill of French Champagne-region Pilsner malt, 10–15% wheat starch, and roughly 5% sugar or dextrose, hopped with German Hallertauer and American Galena extracts. The beer is unpasteurized and undergoes bottle conditioning via a champagne-method secondary fermentation: sugar and yeast are added before the bottle is sealed, triggering a 21-day refermentation that produces its signature fine carbonation and evolving flavor profile. The water used in brewing comes exclusively from two wells dug within the Abbey's precincts, reaching 45 meters underground.

Tasting Notes

Aroma: Fresh apricot and ripe stone fruit rise immediately, followed by layers of malty bread, warm sugar, and gentle baking spice. A subtle yeast-driven complexity rounds out the nose.

Taste: The entry is smooth and lightly sweet, with dark fruit — black cherry, prune, and a hint of cola — commanding the mid-palate. Brown sugar and a bready maltiness build toward the peak, while an unexpected mineral backbone lends a red wine-like depth. High carbonation lifts the richness and keeps the beer from becoming heavy.

Finish: Medium-long with mild roastiness and lingering dried fruit. A gentle warmth from the 7% alcohol arrives late, balanced by effervescent carbonation and clean mineral dryness.

How to Drink Chimay Premiere

Pour into a wide-bowled Trappist chalice or goblet at cellar temperature (50–55°F / 10–13°C) to let the aromatics open fully; avoid drinking straight from the bottle, as the yeast sediment at the bottom is traditionally left behind unless desired. A Belgian Dubbel Flip works well — combine the ale with a measure of aged genever and a barspoon of brown sugar, stirred warm, to amplify the dark fruit character. In a Michelada variation, the mineral backbone and carbonation stand up to lime, hot sauce, and Worcestershire. For a simple shandy-style serve, pair half Chimay Premiere with half fresh-pressed pear cider to highlight the stone fruit aromatics.

Best For

• Introducing craft beer drinkers to authentic Trappist ales
• Holiday dinners where a rich, complex beer replaces wine at the table
• Gifting to Belgian beer enthusiasts in the distinctive 750ml bottle format
• Cellaring experiments — bottle conditioning allows graceful aging over several years

Frequently Asked Questions

What does Chimay Premiere taste like? Chimay Premiere leads with dark fruit flavors — black cherry, prune, and cola — layered over brown sugar and bready malt, with a pronounced mineral character that many compare to red wine. High carbonation and mild roastiness keep the sweetness in check.

How does Chimay Premiere compare to Westmalle Dubbel? Both are recognized commercial examples of the Belgian Dubbel style in the BJCP style guidelines, but Chimay Premiere tends toward richer dark fruit and a more mineral-driven finish, while Westmalle Dubbel is often described as drier and more restrained with a sharper hop presence. Both are brewed within Trappist monasteries under monastic oversight and are bottle-conditioned.

Is Chimay Premiere good for sipping neat? Absolutely — poured into a chalice at cellar temperature, the 7% ABV and bottle-conditioned carbonation make it an ideal standalone sipper with enough complexity to hold attention through the entire glass.

Where is Chimay Premiere made? Chimay Premiere is brewed at Brasserie de Chimay inside Scourmont Abbey, a Trappist monastery located in the town of Chimay in Belgium's Hainaut province. The brewery uses water drawn exclusively from two wells dug 45 meters beneath the Abbey grounds.

What foods pair well with Chimay Premiere? Braised short ribs or beef carbonnade benefit from the ale's dark fruit sweetness and mineral cut. Aged Chimay cheese (produced at the same abbey) is a natural regional pairing. Roasted duck with cherry glaze echoes the black cherry notes. Dark chocolate truffles complement the brown sugar and prune flavors. Hearty mushroom risotto aligns with the malty, earthy undertones.

What sizes does Chimay Premiere come in? Chimay Premiere is widely available in a 750ml bottle and a standard 330ml bottle; the 750ml format is particularly popular for sharing and cellaring.

Is Chimay Premiere worth the price? Chimay Premiere positions as a mid-range Trappist ale — more accessible than limited-release monastery bottlings yet carrying the authentic Trappist designation, bottle conditioning, and artisanal production that justify a premium over standard abbey-style dubbels.

Why Chimay Premiere?

Only a handful of breweries worldwide hold the Authentic Trappist Product designation, and Chimay is among the most storied. The use of well water sourced 45 meters beneath the Abbey, combined with the 21-day champagne-method bottle conditioning, gives this Dubbel a textural refinement and mineral depth that mass-produced abbey ales cannot replicate. Its grain bill — anchored by Pilsner malt from French Champagne-region barley — adds an uncommon elegance to the style. For drinkers seeking a genuine Trappist experience that bridges the gap between everyday craft beer and rare monastic releases, Chimay Premiere remains one of the most reliable and rewarding Belgian Dubbels available.