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Brewed at Scourmont Abbey, Chimay Red is the most balanced of the three core Chimay beers — fruity and accessible for Trappist beginners.
The first Chimay ever brewed. The 1862 recipe lineage continues today.
Brewing at Chimay began in 1862, and Red was formalized as “Chimay Red” in 1948. Among the three Chimay beers, Red is the most moderate in alcohol and the most balanced.
Dark fruit (prune, raisin), faint spice, gentle malt sweetness. The finish is restrained — Belgian complexity that remains drinkable. ABV 7.0%.
Excellent with roast chicken, pork sauté, Trappist cheese, Belgian carbonade, and fruit tarts. Lifts food while holding its own.
Serve at cellar temperature (10-12°C). The Chimay tulip glass is recommended. Lighter than Blue, so 1-2 glasses with a meal is comfortable.
Brewed at Scourmont Abbey (Cistercian Order) in Belgium. Beyond Red, White, and Blue, there is also Gold (a lighter version originally for the monks). Their cheese is world-famous.
First time with Chimay? Start here. Find places serving Chimay Red on Minnama.