Trappist Classic · Chimay
Chimay Trappist Ale
Photo: Ccyyrree / Wikimedia Commons · CC0
In 1948 the monks worked with the brewing scientist Jean De Clerck to isolate the yeast strain that Chimay still uses.
Chimay makes a family of rich, bottle-conditioned Trappist ales: the fruity Rouge, the strong dark Bleue and the golden Blanche, brewed under the monks' supervision and sold to support the monastery. They're complex, slightly sweet beers meant for slow sipping, not quick pints.
Why it's made this way: Brewed at Scourmont Abbey near the town of Chimay in Hainaut since 1862, it's the province's most famous export and one of the handful of genuine Trappist breweries left worldwide.
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