Beer with Trappist designation of origin, 8% alcohol, high fermentation and with second fermentation in the bottle. The Chimay Triple, previously called Chimay White, served without the sediment of the second fermentation, presents itself with a golden blonde transparency, with a special balance between dry and bitter taste, due to the generously used hops (four times more than in the other two beers) and fruity notes, reminiscent of muscatel grapes and raisins. It is recommended to drink the sediment - yeast residue - at the end, thus taking advantage of all the vitamin content of this great beer. The Chimay Triple whets the appetite and goes well with roast beef, semi-cured, mature and strong cheeses, such as the typical Chimay à la bière cheese.