You can always rely on monks to made a great beer, and those at Chimay are no exception. Brewing since 1862, they use fresh water from abbey land and a natural top-fermentation process followed by refermentation in the bottle.
The Chimay beer produced today uses a unique yeast strain selected by Father Theodore in 1948 - giving the beer its own special character and aroma. Our particular favourite is Chimay Blue, which can be aged like a fine wine thanks to its classic bottle-conditioning. Like all Trappist beer, the majority of revenue goes to support charitable projects - what a great use of brewing.
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