Created in 1966, I was brewed within the walls of the Scourmonth Abbey - one of the biggest Trappist monasteries in the world. As the hoppiest of the four Chimay beers, I'm gold in colour and combines sweet and bitter in a rare balance. I smell like by fresh hops and have a mainly dry character, enhanced a floral fruitiness of Muscat grapes, raisins and ripe apples - all of which brings to mind memories of a quality dry white wine.
