The yeast used in Chimay is still the one isolated by Father Theodore more than 70 years ago.
It is this yeast that is at the root of our DNA and which makes Chimay beers so special.
A delicious winter dish to enjoy: the creamy taste of Poteaupré baked in the oven.
View the different steps in pouring Chimay correctly on tap.
Video guide to the perfect way to serve a 33cl bottle of Chimay
Spent grain is a by-product produced during brewing.
It is used as feed on cattle farms near to the brewery.
It helps to provide top-quality milk which is then collected to produce our cheeses.
Chimay makes a point of honour of working with local producers.
When spring arrives, the cows can come out in the meadow!
Through the testimony of passionate producers, discover how the milk of Chimay cheeses is harvested.
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