As with any online horde, the beer-rating forums have their limitations and biases. But beers that maintain a 100-point rating on sites like RateBeer.com, such as the Chimay Blue, are widely considered to be world-class examples of their styles and are definitely worth trying.
Most Trappist breweries distinguish their products with numbers (usually eight, 10 and 12), but Chimay takes the more romantic route of naming them after the colour of their caps. Of the three commonly available beers, Blue is stronger than both Red and White (the latter of which actually has a yellow-gold label).
Poured into a chalice (the ones branded with “Chimay” are famous) this beer is a dark chestnut brown with a fluffy, tan cap.
Its aroma includes figs, raisins, caramel, malt and a hint of warm spices. The flavour strikes a harmonious balance with more dark-fruit notes and a slightly bitter finish.
This is a dark ale for savouring, and it will improve as it warms a bit, so let the chalice rest in the palm of your hand.
If you’ve thought about building a beer cellar, Chimay Blue is one of the best places to start. The current batch at the LCBO is marked as best before 2018, but as usual with higher-alcohol Trappist beers, it’s better to think of that as a “don’t drink until” date. On the Bar Towel forum, the owner of Chimay’s Ontario agent, Esprit Agencies, wrote positively about trying a 23-year-old bottle of Chimay Blue in Belgium.
A vintage beer collection is much more accessible than a wine cellar. Finding a bottle of the world’s best wine for this price is nearly impossible, but Chimay Blue is also quite pleasant when young.
Chimay Blue, $3.25 for a 330 ml bottle, LCBO #357236
In addition to covering beer, new restaurants and food trucks for Post City, David Ort writes about food and drink for several Toronto publications including his own site, Food With Legs. He is also the author of the upcoming Canadian Craft Beer Cookbook. For more of his thoughts on food, beer and life in general, follow him on Twitter or get in touch at info@foodwithlegs.com.