Speaking of, I had a bottle of Chimay last night...the blue label. No "style marking" that I saw. It was 9% alc.
I've only had Chimay one other time, it was the stuff with the pinkish colored label. I wasn't terribly impressed with it, but this blue label stuff was awesome!
I was afraid the alcohol content would overpower it, but it didn't. Nice and malty, but not overpowering. It was balanced by a kind of sweetness I can't put my finger on. It shouldn't be sugar, as it should have fermented away right?
Anyone know what causes the sweetness in this beer? I'd almost say it tasted like molasses. Beyond that, I suppose it could just be the specific type of malt?
Don't mean to crap in this thread, but since it is about sugar in Belgians, it reminded me of my question.