Home Forums Hunting & Shooting Hunter's Campfire Chimay Ale

Never heard of it before today. Drinking for free tonight for fixing an old GM's car He set one of these down in front of me and told me it was a $10/beer. Probably the best beer I've had. Trying to pick out the individual flavors now but man is it smooth.

Yep good stuff! The Trappist monks make an outstanding ale!

good for cooking also.

do tell!

See if you can find some St. Bernard ale. I like it even better than Chimay.

+ 1

Chimay is gooooood beer.

Not fair! Where I live everything is imported

Here's the one I like.

Which one? Rouge, Bleue, Blanche, or Dor�e?

Carbonade is a Belgian onion stew made with beer and beef. Works REAL well to substitute wild game into it. Antelope, deer, elk and moose, it all tastes good!

Ok now post a recipe ........please!

I have a recipe for patersbier - the beer the Cistercian monks brew just for their own consumption in Malle Belgium. Not a huge secret but unless you know how to make beer or become a monk yourself - can't have/get it. Pretty basic. It's on my list of things to brew this year.

9lbs Belgian Pilsner

1oz Tradition 60 mins
.5 oz Saaz 60 mins
.5 oz Saaz 10 mins

Sach rest at 147 for an hour. Use Wyeast 3787

Won't be anything like Chimay but it is what those who make beer LIKE Chimay drink whilst they make it.

The Chimay line-up is terrific, no question.

Try Deus if you can. That is easily the best beer EVER.

Our recipe is from Cooks Illustrated. I will try to post it a little later tonight....

Thank you for that!

My kid makes a very good imitation of it ( original red). You would be hard-pressed to tell which was which. He makes it for around $1.10 a bottle, not counting the bottle itself and uses the same type of bottles...similar.

The hops used is a big part of the flavors. Duplicating it is mostly about getting the right hops, then in the right proportions. The kid also grows wine grapes and makes decent wines.

Belgian ales are about the best brews there are, IMO.

A big part of the flavor of Trappist beers is actually from the yeast. You can restart the yeast in any beer that hasn't been pasteurized and use it to ferment your own batch. Pour off all but about an inch of beer from the bottle, then add some malt (syrup or dry) and water (about 1:4) that's been boiled and allowed to cool. You can also add yeast nutrient after boiling before cooling. Mix up enough to fill the bottle about 2/3 full, but no more or you'll blow foam out all over the place... Put the cooled (room temp) starter in the bottle and put an airlock on it. After a couple days the mixture will bubble happily and be ready to go into your new batch of beer.

I used to culture Chimay yeast and use it to brew a Christmas beer that had around 18% alcohol. It tasted a lot like Chimay and had quite the kick to it...

I just got off the phone with my son, and he corrected me. It has a lot to do with the yeast, as you said. He has working cultures going all the time, but he doesn't brew that often anymore.

I have appreciated Chimay Ale for many years. I like the red bottle best.

That's what I had. The red. Among 3 or 4 pbr's and 6 or 7 j�ger shots.