In 1862, the monks of Chimay brewed their first beer while respecting the monastic traditions of a natural brewing and a high fermentation followed by a refermentation in bottle. Chimay’s second fermentation - still defines the beer’s original personality today, true to itself since the prototype brew released for Easter in 1948. That same year, Father Theodore isolated the yeast, unchanged since then, which gave the Chimay its unique taste. The recipe, meanwhile, is identical to that of the beginnings in 1862: it is more than 150 years old today.
Since 1948, the brewery has not left the walls of the Cistercian abbey. The beers of Chimay, today appreciated far beyond our borders, are still brewed there, under the control of the monks. And if technology has of course evolved, it is at the service of quality and this age-old brewing tradition, while keeping with simplicity the unique taste of Chimay beers.