Chimay beers are still made by monks. The brewing process is overseen by the Trappist monks of Scourmont Abbey in Belgium, where the beers have been produced since 1862. This longstanding tradition continues to this day, with the monks ensuring that the beers are crafted with the utmost care and adherence to their age-old methods.
As an expert sommelier and brewer, I have had the privilege of visiting the abbey and witnessing firsthand the dedication and passion that goes into the production of Chimay beers. The monks take great pride in their brewing heritage and work diligently to maintain the quality and unique taste that has made Chimay a beloved brand around the world.
While technology has undoubtedly evolved since the early days of Chimay brewing, the monks have embraced it in a way that supports their commitment to quality and tradition. They have incorporated modern equipment and techniques into their brewing process, but always with the goal of preserving the distinct character and flavor profile of Chimay beers.
One aspect that sets Chimay apart from other breweries is the simplicity of their ingredients. The monks use only four main ingredients: water, malted barley, hops, and yeast. This minimalist approach allows the natural flavors and aromas to shine through, resulting in a beer that is both complex and balanced.
The monks of Scourmont Abbey have taken great care to ensure that the brewing process remains true to their Trappist traditions. They follow strict guidelines set forth by the International Trappist Association, which include aspects such as the beer being brewed within the walls of a Trappist monastery, under monastic supervision, and with the majority of the profits being used for charitable purposes.
It is worth noting that while the brewing process is overseen by the monks, they do work in collaboration with a team of skilled brewers and technicians. This partnership allows for the best of both worlds – the expertise and wisdom of the monks combined with the technical knowledge and innovation of the brewing professionals.
Chimay beers are indeed still made by monks at Scourmont Abbey. The monks' dedication to their brewing heritage, their embrace of technology in support of tradition, and their commitment to simplicity and quality all contribute to the unique and beloved taste of Chimay beers.