Chimay

Chimay is one of the beers that can call itself Trappist beer. There are only a few breweries worldwide whose beer can bear the Trappist seal. Six of these breweries are located in Belgium, including Chimay. To be considered a Trappist beer, a beer must be brewed in a monastery under the strict supervision of monks. In addition, a portion of the profits must be donated to a social cause.

Beer and cheese

Brewed between the walls of the Trappist monastery and under the supervision of the monastic community, an authentic Trappist ale is brewed in Baileux in Belgium: Chimay. The monastery, which is only 10 kilometers from the French border, runs a farm and produces cheese in addition to its popular beer such as Bleue . The Notre Dame de Scourmont Abbey has existed since 1850 and has been brewing since 1862. These years of experience are evident in their good recipes: beers such as Brune or Bleue Grand Reserve are now sold worldwide and are an integral part of the international craft beer market. And the cheese from the monastery is also delicious. We recommend a cool triple with a small cheese variation for the next evening after work, because cheese is not only a fabulous combination with good wine, but also a perfect match with beer.

Beer with a conscience

A special feature of Trappist beers and the beer from the Notre Dame de Scourmont Abbey is the concept behind the brewery. The monks, who use brewing as a counterbalance to their contemplative faith work, attach great importance to ethics. This relates first of all to the profit they make from the sale of their beers. A large part of this money is invested in social work. With a foundation and great social commitment, the monks support their community and people in need throughout Belgium. Caring for their fellow human beings has always been an important part of the work of monks. Good relationships between employees are also highly valued. Respect and appreciation are values that play a major role here. Finally, ethics also affect the beer: all the ingredients that go into the kettle are natural and of the highest quality. We benefit greatly from this, because good ingredients are turned into excellent beer in the expert hands of the monks!