Chimay is brewed by Trappist monks in the Abbey of Scourment, in Belgium. Today the monks continue to use the same natural ingredients and methods that were used when Chimay was first brewed in 1862. Chimay has three highly distinctive beers, each made with a different strength, ranging from deep amber to ruby red. Each beer is brewed with the natural fresh water from their land and a natural process involving top-fermentation followed by refermentation in the bottle. Today, the brewery has developed into an example of the art of modern brewing, where technology respects the precious brewing know-how of the monks. Chimay is an authentic Trappist beer brewed within a Trappist monastery under he control and responsibility of the monastic community.