Chimay Triple and Chimay Bleue: the Walloon Trappist tradition at your home
Ripe fruit, honey, bread crust, and yeast — the Chimay Triple is one of the most elegant expressions of the Belgian Trappist tradition, with a recipe dating back to 1966. On Maltese, you can also find the celebratory format Chimay Cinq Cents Magnum and the legendary Chimay Bleue (Grande Réserve, 9% ABV). Available online with shipping throughout Italy.
🛒 Discover Chimay Triple on Maltese | 🛒 Discover Chimay Bleue on Maltese
What is Chimay Triple?
Chimay Triple is a Walloon-style Tripel: fruitier and sweeter than typical Flemish Tripels, with honeyed notes and less spice. It is designed to be smooth and balanced, with the structure and aromatic complexity typical of the Trappist style. The 75 cl “Cinq Cents” version was introduced in 1986 to celebrate the 500th anniversary of the principality of Chimay.
Chimay Triple vs Chimay Bleue: the differences
- Chimay Triple (Cinq Cents): golden, fruity, and honeyed, medium body, dry finish — the quintessential Walloon Trappist Tripel
- Chimay Bleue (Grande Réserve): dark, rich, and complex, ~9% ABV — notes of dried fruit, caramel, and spices, perfect for contemplation
Tasting notes Chimay Triple
- Color: amber gold with good creamy foam
- Aroma: ripe fruit, honey, bread crust, Belgian yeast
- Flavor: balanced between malty sweetness and dry finish, medium body
Food pairings
- Aged and semi-aged cheeses (pecorino, tomme, brie)
- White meats in creamy sauce
- Pastries with dried fruit or honey
- Desserts with white chocolate or vanilla
- Artisanal snacks for a characterful aperitif
How to serve Chimay Triple
- Temperature: 8–10 °C to appreciate aromas and bubbles
- Glass: tulip or Belgian glass to concentrate aromas — discover tasting glasses on Maltese
- Pouring: tilt the glass and pour steadily for a creamy crown
