Beer most likely is not the very first thing you'd associate having a monastery, but for the fellows at Chimay, beer and cheese
creating is really a spiritual labor of adore.  The entire enterprise started in 1862, when the Trappist monks of Chimay, Belgium,
wanted to make jobs for their community and earn some required funds to run the Abbey of Notre-Dame de Scourmont. Their answer?Beer!
The monks shifted their concentrate from farming to brewing. When the brewery was up and operating, they handed its administration
more than to nearby companies to bolster the town's economic climate.

As you may anticipate from monks replica watches for men, the Trappists adhere towards the old adage, waste not, want not."Water for the beer is drawn
from wells on abbey grounds. Grain husks leftover from brewing are donated to Chimay dairy farms to feed the cattle. Extra yeast
produced in the fermenting process is resold as yeast tablets. And waste water from the brewery is purified right there at the
Chimay purification plant and reused in the area.

The rigorous brewing process results in three ales: Chimay Triple, Chimay Red, and Chimay Blue. Blue is the strongest at 9% alc.
vol., while Red and Triple have slightly fruity aromas and flavors. Chimay also offers four locally-made cheeses.

Chimay offers tours of the abbey and brewery year-round by reservation. But to get the full Belgian countryside experience, book a
room at the PoteaupreInn. The abbey transformed this quaint former school more than 40 years ago. It now houses a restaurant

and seven guest rooms that are staffed and run by locals, that start at US $95 per night. The chefs at Poteaupreprepare an array of
regional dishes that change with the seasons, and tours of the town and surrounding areas can be booked through the inn. And to get
your tastebuds ready, check out their website, which offers tasting tips and a list of Initial Chimay Memories"from people all
more than the world who wrote in about their initial sips. We think it's time for a toast.