The barrel-aged Chimay Bleue of March 2016 stands out from classic Chimay Bleue thanks to the many nuances provided by the additional fermentation in wooden barrels. On the eye, the beer boasts a deep brown robe with a bright glint. Its extremely fine and smooth foam also possesses a slight shade of cream. On the nose, notes of black tea, jasmine and wood are equally predominant. On the palate, the woodiness cloaks the bread crust, roasting, mocha and Cognac aromas as well as the empyreumatical notes. This 2016 edition of barrel-aged Chimay Bleue boasts an excellent blend of the characters of Chimay Bleue and Cognac. This balance between roundness and powerfulness is best appreciated between 6 months and 1 year after it is bottled. This third batch is a mixture with several type of barrels. Here we have a bit more Wood than Cognac which gives the beer more wooden flavours. 27% of French oak 40% of American oak 16% of cognac barrels 16% of chestnut Produced in limited amounts using craft-brewing methods. The sophisticated bouquet is perfectly showcased when served at a temperature of between 10 and 12°C.