This French Trappist ale, produced at the Scourmont Abbey with the hallmark expertise of the Chimay monks, presents a vibrant sensory profile bridging the gap between a robust Dubbel and a complex Belgian Dark Strong Ale. It offers a brilliant amber hue and a bouquet led by spicy Belgian yeast, soft citrus, and floral hops. On the palate, a foundation of toasted malt and rich caramel supports layers of dark fruit and yeast-derived esters. The finish is remarkably smooth with a well-managed bitterness, reflecting a harmonious blend of traditional monastic craft and balanced strength, best enjoyed in a classic chalice.
Appearance.12–18 SRM. Brilliant amber to deep copper with high clarity. Topped by a dense, persistent, moussy off-white to cream-colored head that leaves fine lacing.
Aroma.Moderate-high intensity featuring bready and toasty malt with distinct caramel notes. Esters are prominent, suggesting plums and raisins alongside a unique citrus character. Subtle spicy phenols, reminiscent of black pepper and light vanilla, mingle with a faint floral hop note and soft alcohol.
Taste.Initial impression is of rich caramel and toasted malt sweetness. Complexity develops with dark fruit flavors of dried cherries and figs, complemented by a light citrus zest. Low to moderate bitterness provides a clean balance against the malt. The finish is moderately dry with lingering notes of yeast spice and warm bread.
Mouthfeel.Medium body with a creamy texture. High carbonation provides a lively, effervescent scrub on the tongue without being sharp. A gentle, well-integrated alcohol warmth is present but smooth.