During the summer of 1850, a small group of monks established themselves on the wild plateau of Scourmont near Chimay. Around the monastery a farm, a brewery, and a cheese plant came to be.
Today, they are one of just eleven breweries worldwide that produce Trappist beer. They make three widely distributed ales: Chimay Rouge, Chimay Bleue, and Chimay Blanche; and they make one patersbier exclusively for the monks. As with all other Trappist breweries, the beer is sold only for financial support of the monastery and good causes. The brewery business pays rent for use of the property within the abbey, which is used to support the monastic community. The majority of the profit from the sale of the beer is distributed to charities and for community development around the region.Read More