The Chimay Brewery incorporates modern technology into traditional brewing practices which date back to 1862. All production respects the great monastic brewing tradition and takes place in the original abbey buildings. Even though the brewery only operates from seven am to four pm to accomodate the schedules of the monastic life, it manages to produce two batches of 250 hectolitres each day. Alcohol 9.0%

Distinguished by its character of a strong beer whose fragrance of fresh yeast is enhanced by a pleasant, light, floral rose touch. The palate accentuates the pleasant sensations of the bouquet, revealing a light but pleasant touch of roasted malt. This top fermented Trappist beer, re-fermented in the bottle, is unpasteurised