Chimay Grande Reserve

Chimay Grande Réserve is a dark Belgian strong ale from the Hainaut region, bottled at 9.0% ABV with an IBU of 35. That bitterness figure is moderate for the strength: the alcohol and malt sweetness carry most of the weight, and the hops act as a structural counterbalance, not a headline flavor. Styles like this usually show dark fruit such as raisin, fig and plum, with caramel and toasted bread from the malt, and a peppery, lightly spicy note from Belgian yeast. Expect a deep, dark amber to brown body, a dense head, and a dry, warming finish that keeps the sweetness from becoming heavy. It is bottle-conditioned, meaning a small amount of live yeast stays in the bottle and the beer continues to carbonate and develop after filling. That yeast produces the fine, persistent carbonation typical of the style and leaves a thin sediment at the bottom. Pour slowly in one motion and stop before the last centimeter or so if you want a clear glass; if you prefer a rounder, slightly fuller texture, swirl the remainder and add it in. Stored upright in a cool, dark place, bottle-conditioned beers of this strength generally hold up well and tend to soften and blend their flavors over time. Serve it cellar-cool, around 10 to 12°C (50 to 54°F). Straight from a refrigerator it will taste thin and muted, and the dark fruit and spice only open up as it warms in the glass. A tulip or goblet suits it best: the wide bowl lets aromas gather, the narrowing rim holds the head, and the stem keeps your hand from warming the beer too quickly. At the table, the caramel sweetness and moderate bitterness make it a good match for braised beef and stews, especially carbonnade-style dishes cooked with beer, as well as roast duck, sausages and mushroom dishes. It also works with washed-rind and semi-hard cheeses, such as Gouda, Gruyère or Chimay's own style of abbey cheese, where the carbonation cuts through the richness. For dessert, try it with dark chocolate, gingerbread or a plain slice of fruitcake rather than anything overly sugary.