Bia Chimay Đỏ 7% – chai 33cl

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(Red Chimay 7% Beer – bottle 33cl)
Bia CHIMAY Đỏ 7% – chai 33cl

Xuất xứ: Bỉ

Nồng độ cồn: 7%

Bia Chimay Đỏ ở Bỉ còn được gọi là “người tiên phong” do đây là loại bia đầu tiên được các thày tu nấu. Chimay đỏ có tên thường gọi là “Chimay red” với loại chai 330ml và “Chimay Première” với loại chai 75cl.

Bia có màu đỏ đồng, bọt bia mịn. Quy trình lên men tạo cho Chimay đỏ mùi hương mơ nhẹ nhàng. Ngoài ra, mùi hương của bia là một tổng hòa cân bằng của mùi hoa quả, lan tỏa trong vòm miệng khi uống. Bia có vị êm mượt, tươi mát, thoảng vị đắng nhẹ nhàng.

Nhiệt độ lý tưởng để thưởng thức bia CHIMAY là từ 10 độ C đến 12 độ C. Tuyệt hảo khi ăn cùng với pho mát.

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1 Review For This Product

  1. by thehonesttruth

    Advantages: Individual, delicious, strong

    Disadvantages: Strong (hangover ><) somewhat expensive Belgium is a well known for making great beer as France is for making excellent wine, and Chimay Rouge (red cap), a Belgian abbey beer, is no exception. In my opinion, Chimay rouge is one of the greatest Belgian Trappist bottled beers around and (unusually) easily available in supermarkets. There are many Belgian abbey beers, but most of these, although having roots in monastic brewing, have become large corporations and are no longer made by monks. Not so Chimay. One of the most famous of the lessening number of monasteries still making their own brews, the art of brewing this beer goes right back to medieval times, where monasteries were mainly self sufficient, providing their own crops, food, and drink. They also tanned their own leather, baked their own bread, and provided accommodation (the medieval B&B) for tired travellers. In the Middle Ages, it was foolhardy to drink water, as it was filthy, full of human waste and rotting animal carcasses. You risked all kinds of horrible diseases, so it was much safer to make and drink beer, as the brewing process killed some of the nastie's lurking in the water source. The monks having their heads screwed on decided that as their beer was so good, they may as well flog it and went into brewing on a larger scale, and are still at it today. The abbey was the first to sell its beer to the general public and label it Trappist. (Not very friendly when drunk these fellows...as Trappist aren’t allowed to talk...stony silence ensues.) The Chimay Brewery makes three famous beers, Chimay Rouge, Triple and Blue (Grande reserve) it also makes cheese! In this opinion I will concentrate on Chimay Rouge. The monks that make Chimay are located at the Abbaye de Notre-Dame de Scourmont, which was begun in 1850 and is situated in Belgium close to the border with France. Like all beers, fermenting an extract of sprouting barley creates it, and then seasoning is added along with the hops to create the distinctive taste. Yeast is then added to produce alcohol and the 'fizz'. from the sugar. Although the process for making the beer might be universal to all beers and breweries, you will realise when you taste it that Chimay is no ordinary beer, and that a lot of time and care has gone into the creation of this wonderful beverage. Only the best local barley is used in the creation, and the method has remained almost unchanged from the start. The water used in the brewing process is collected from the abbey’s own wells (holy water??) and specially selected hops and yeast is used to obtain the best flavour. One other thing to mention about Chimay is that it is a top fermenting beer, meaning that the yeast floats to the top when fermentation is completed. Chimay also has a second fermentation, where additional sugar and yeast are added to the beer, which is then bottled and left in storage for some time. This is where the beer gets is unusual aroma and strength. No additives or preservatives are used at any stage. This beer is unpasteurized. Chimay Rouge is a very strong beer having an alcoholic volume of 7% (the average strong lager comes in at only 5%) although for a Trappist beer it is fairly common to have strengths going right up to 10%. It is available in either large corked 75cl bottles or in a smaller metal-lidded 33cl bottle, (which are much easier to find!). Both types have the distinctive Chimay red label, and the burgundy coloured cap (wax seal in the larger bottle) The bottle needs to be stored in a cool dark place and the beer must be allowed to settle for an hour before pouring. To get it at its best, it should be drunk between 6C to 10C, so put it in the fridge for a short time before drinking. There are traditional Chimay glass’s available, although I’ve not been able to get hold of one (they keep catching me when I attempt to pilfer from my local pub) to drink it out of. This is a thick walled goblet type glass with a large wide basin and a chunky stem. The thickness of the glass is designed to keep the beer cool for a longer time, and the stem is designed so you can warm the bowl up a little with your hands to release the aroma. The shape of the bowl gives the beer room to settle, and is great for anyone who likes to shove their nose in and witter on about bouquets. As with most double fermented beers there is a layer of silt at the bottom of the bottle (if not, then your beers not settled and is not ready for drinking yet). This sediment should not be poured into the glass, so the best way to pour is to hold your glass at an angle roughly 45deggrees to the bottle and slowly pour the beer in one steady movement, rotating the bottle at the same time. As soon as you see some sediment coming through stop pouring. A small amount of sediment, around 1cm, should still be left in the bottle, and the beer should be completely untainted. I know it sounds like a lot of palaver, but it’s a religious beer, so some sort of ritual of worship is only fitting! The colour is wonderful; rich reddish brown, and there should be a layer of creamy off-white froth, and although slightly fizzy should not be overly gassy. The colour reminds me a little of cherries, or perhaps coffee, in it’s richness. The head coats the glass as you drink, leaving a lacy cream coloured residue. The aroma is spicy, yeasty and malty with a sweet and fruity undertones, making me think of plums, cherries and raisins. Its aroma is not overpowering but still definitely there as you take a sniff. Chimay is a fine beer and as such it should be sipped rather than swilled down. The first taste that hit my tongue was an overpowering (but not unpleasant) taste of malt, which soon gave way to the delicious, subtler fruity flavours that make Chimay red so distinctive. It has so many flavours it’s almost like drinking a wine, in that tasting it I can detect many other flavours, particularly caramel and honey. It’s slightly sweet and the more the drink warms the more flavours and aromas become apparent. It’s soft and smooth drink, with a subtle but nonetheless crisp fizz to it, and leaves a dry fruity aftertaste in the mouth. There is a hint of lemony bitterness in the attack, but this dissolves relatively quickly and the overriding quality is spicier, slightly cinnamon. Chimay Rouge is doubtless one of the best known of Belgian Trappist beers and is widely obtainable in the UK. You can obtain it in many supermarkets and some of the better off licences, as well as in many pubs (although as I live in a large city, I imagine availability might be less in smaller areas.) For such a high standard product, although the price seems extortionate in comparison to your bog standard pint, it is well worth the money. In pubs it costs around £2.50/bottle (remember it is strong), Prices in supermarkets and off licences vary between stores, but a 330ml bottle is around £1.70. I find Chimay Red deliciously drinkable, and definitely one for those not yet initiated into Trappist brews to try out. A warm and charismatic brew, that slides down your gullet like silk but tastes much better. Be warned though, while you can't really taste the potency of it while drinking, the alcohol fairy will turn up to club you round the head with a hangover at some point in time.

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