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Pinch Brewery

I am honored that I was invited to tell the story of Chimay especially that seclusion is paramount for the monks of Chimay. So the abbey, the brewery and the dairy are unfortunately all closed to visitors. However, you will definitely receive a warm welcome and able to taste all of Their products in the adjacent Espace Chimay complex which is down the road from the Abbey. The distinctive Chimay brewing process starts with their own well mineral water that’s used for brewing and its own home grown yeast strain. Ever since the brewery was relaunched in 1948, this strain has been used for all of its beers. It is used for both the main fermentation, as well as to start up the re-fermentation, just before bottling. All the Chimay beers spend three weeks re-fermenting in the brewery’s warm room. This yeast is pretty special, becoming active at a high temperature, and it gives the beer its characteristically herbal and peppery touch. All this yeast-questing took some two years of research. Chimay is an authentic Trappist ale. That means that it is brewed within the walls of a Trappist monastery under the supervision and responsibility of the monastic community, which is involved in the entire process of making and selling the ale. The bulk of the revenue that this activity generates is used to finance social services and cover the community’s needs. Links to Chimay: www.chimay.com https://m.facebook.com/chimay/

By: Beer, Wine and Spirits

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