Buy Chimay Tripel Cinq Cents Wit at ’t Bockje Bathmen

Name: Chimay Tripel Cinq Cents Wit
Brand: Chimay
SKU: 628406
Price: 2.35 EUR
Availability: InStock

33 cl · 8% · Tripel

€ 2,35

This bottle

Chimay Tripel Cinq Cents Wit

Tripel

Chimay Tripel Cinq Cents Wit

€ 2,35

In stock

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Bottle information

Brewery	Chimay
Country	Belgium
Type	Tripel
Alcohol	8%
Size	33 cl

About this bottle

Chimay Tripel Cinq Cents Wit is the tripel of the Abbey of Notre-Dame de Scourmont: a golden-blond, top-fermented Trappist beer at 8% vol, recognisable by its white label. The bottle holds 33 cl. Within the range it sits between the new Geel and the strong 150, and it is the house's classic blonde alongside the dark Rood and Blauw.

The brewery describes a fruity and lightly spicy beer, with orange zest and red apple in the finish.

Monks settled at Scourmont, near Chimay in Hainaut, in 1850, and their brewery started on 19 September 1862. An important figure later was Father Théodore, who isolated the yeast with which Chimay beers are still fermented today. Chimay was also the first brewery to put the word Trappist on its label, long before it became a protected designation.

Recommendation for this bottle

At the table with Chimay Tripel Cinq Cents Wit

Tripel · Belgium · 8%

Main coursePork tenderloin with apple and sageShopping and method
With the cheeseAbbey cheeseShopping and method
Before the meal or with drinksShrimp croquettesShopping and method

Why this works together

Chosen on the basis of the beer style (tripel), the country of origin (Belgium), the alcohol percentage (8%) and the apple note in the description. The alcohol adds weight and the high carbonation cuts through it again. That way a tripel holds its own alongside hearty food without flattening it.

Serve at 8 to 10 °C.

What is needed

For 4 people

Main coursePork tenderloin with apple and sage

Ingredients

600 grams of pork tenderloin
2 apples
8 sage leaves
40 grams of butter
100 millilitres of apple juice
800 grams potatoes

Method

Peel the potatoes, cut them into pieces and boil them in salted water for 20 minutes until tender.
Preheat the oven to 180 °C and season the pork tenderloin with salt and pepper.
Brown the pork tenderloin all over in a little butter and cook it in the oven for 12 to 15 minutes to a core temperature of 63 °C.
Cut the apples into wedges and fry them with the sage in the rest of the butter for 4 to 5 minutes until golden brown.
Deglaze the pan with the apple juice and let the liquid reduce slightly for 2 minutes.
Slice the meat and serve with the apple, the sage jus and the potatoes.

With the cheeseAbbey cheese

Ingredients

160 grams abbey cheese

Method

Take the cheese out of the fridge about an hour before serving; that brings out the flavour best.
Only cut or break the cheese just before serving.

Before the meal or with drinksShrimp croquettes

Ingredients

8 shrimp croquettes
1 lemon

Method

Heat the frying oil to 175 °C.
Fry the croquettes in small batches for 4 to 5 minutes until golden brown and hot inside.
Drain on kitchen paper and serve with lemon wedges.

To serve one bottle or glass per person

4 bottles of Chimay Tripel Cinq Cents Wit

The quantities are a guide for home cooking; salt, pepper and oil for frying are not always listed.

Worked out as a full recommendation: Vol-au-vent with Chimay Tripel Cinq Cents Wit.

All recommendations A recommendation with every beer

Photos: Pork tenderloin with apple and sage: @joefoodie, CC BY 2.0 · Abbey cheese: [puamelia], CC BY-SA 2.0 · Shrimp croquettes: avlxyz, CC BY-SA 2.0

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