Chimay Dorée (Gold)
Father Théodore was responsible for the re-start of the Chimay brewery after the Second World War. He worked with Professor De Clerck of Louvain University. Together, they managed to isolate the Chimay yeast that is still in use and laid the foundations for the beers that we know today.
In 1948 he introduced the Spéciale Noël Christmas beer, the predecessor of the current Chimay Bleue (1956). He also brewed the Chimay Triple, albeit on a small scale. This beer was so well received that, in 1966, the monks decided to start marketing it.
Nowadays, Trappist abbeys do not confine themselves to just brewing a classic Dubbel and Tripel. There are often lighter versions, called ‘Enkel’ (‘only’ or ‘exclusive’) which are brewed for consumption within the abbey walls. These are the so-called ‘refectory beers’ drank by the monks themselves.
When the Auberge de Poteaupré, an abbey tavern and visitors’ centre, opened its doors in the 1970s, the Dorée on tap quickly became the house beer. This youngest member of the Chimay clan entered the market in quite a modest way.
On the occasion of the launch of the Chimay Dorée cheese, the monks gave permission to the brewery to market the Chimay Dorée beer more widely. The Chimay Dorée cheese is now offered as a seasonal product.
In common with all the Chimay beers, this top-fermented beer re-ferments both in the bottle as in the barrel. The Chimay Dorée proves that even a light beer can be surprisingly complex. In common with many white beers, coriander and curaçao are responsible for the taste.
Chimay Dorée is a top-fermented beer that re-ferments in the bottle.
Chimay Dorée is brewed with water from an underground well (-40 m), pale ale malt, Hallertau hops, curaçao, coriander and the Chimay house yeast (used for both the main fermentation and the re-fermentation).
Colour & Transparency
As suggested by its name, the Chimay Dorée takes on a golden yellow colour in the glass, covered by a white cloudy froth.
6 - 8°C / 43 - 46°F
The aromas and tastes can only be paid full justice if the beer is served in the traditional chalice on a tall stem, typical for this Trappist beer. The glass is available in various sizes.
Character, Tastes & Aromas
Mild and light in taste, with floral aromas and a slight hint of smoked malt and a touch of bitter.
The taste is set by hops, a dash of lemon (citrus) and coriander. A Chimay Dorée from the tap is even more refreshing and thirst-quenching.
This beautifully refreshing aperitif beer is perfectly suited to hot and cold hors d'oeuvres, fish, chocolate (brownies) or a dessert with fresh citrus or pineapple. It also gives a refreshing finish to a meal.
The Chimay Dorée cheese was developed especially to enjoy with this beer.
Keeping and Storage
This light blond is best drunk young as the characteristic hop aromas tend to fade away when the beer spends too long in the cellar. Recommended storage period: 8 months in the barrel and 18 months when bottled.
It is best to drink Chimay Dorée as young as possible; unlike the Chimay Bleue it won't undergo a positive taste evolution when stored longer than advised.
Bottle ✔ On Tap ✔
Available bottled (33 cl) and on tap (20l). Until recently this beer could not to be found away from the abbey; it was then launched commercially in very limited volumes.
Today however it is much easier to get hold of Chimay Dorée both in and outside of Belgium via the usual channels; beer shops, café's and even some supermarkets.
Other Bières de Chimay Beers
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