The brewery was founded inside Scourmont Abbey, in the Belgian municipality of Chimay in 1862.
The brewery produces three widely distributed ales and a patersbier exclusively for the monks; they are known as Trappist beers because they are made in a Trappist monastery. It was the first brewery to use the Trappist Ale designation on its labels.
As with all other Trappist breweries, the beer is sold only for financial support of the monastery and good causes. The brewery business pays rent for use of the property within the abbey, which is used to support the monastic community. The majority of the profit from the sale of the beer is distributed to charities and for community development around the region. As of 2007, sales figures for Chimay products exceeded $50 million per year.
The water for the beers is drawn from a well located inside the monastery walls. The filtered solids from the beer mash are recycled into livestock feed which is given to the same cows that produce the milk for Chimay cheeses.
The beer is transported from the monastery to the bottling plant 12 km away, which can fill 40,000 bottles per hour, of which many are returns. The beer is then refermented in the bottle for three weeks before being shipped around the world. Fifty percent of Chimay beer production is sold on the export markets.
The brewing plant was updated in 1988, and as of 2005 produced 12 megalitres annually
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