Bières et fromages de Chimay

What we do: Bières et Fromages de Chimay is a world-renowned producer of authentic Trappist beers and cheeses, founded and still operated by the monastic community of the Abbey of Notre-Dame de Scourmont. Our core business is the artisanal production and global distribution of Trappist beers—Chimay Dorée, Rouge, Triple, and Bleue—each brewed according to centuries-old monastic traditions. Alongside our beers, we craft a range of Trappist cheeses, including Grand Chimay, À la Bière, Grand Cru, Vieux Chimay, and Poteaupré, using milk sourced from local farms. Our products are cherished by connoisseurs and distributed in over 70 countries, making us ambassadors of Belgian gastronomic heritage.

Where we are located: Our headquarters and production facilities are located at Route Charlemagne 8, 6464 Baileux, Hainaut, Belgium, nestled in the scenic region near the French border. All operations remain within the abbey grounds, ensuring the authenticity and spiritual ethos of our products.

Short history: The Abbey of Scourmont was founded in 1850 by Trappist monks seeking to support their community through sustainable enterprises. Facing poor agricultural land, the monks turned to brewing, with the first Chimay beer produced in 1862. Cheese production began in 1876, inspired by French techniques. Despite challenges, including destruction during World Wars, the community rebuilt and modernized, with a pivotal moment in 1948 when Father Théodore developed the unique yeast still used today. The original beer recipes remain unchanged, a testament to our commitment to tradition and quality.

Organization & culture: Chimay is a medium-sized enterprise, deeply rooted in the values of the Cistercian Order: simplicity, quality, and charity. Production is managed by both monks and lay professionals, with daily quality control and tasting sessions to maintain excellence. The company culture blends monastic discipline with artisanal craftsmanship, fostering a respectful, collaborative, and mission-driven workplace. A significant portion of revenues supports charitable works, reflecting the abbey’s social mission.

Recent developments: Chimay continues to innovate while honoring tradition, recently introducing new cheese recipes that incorporate Chimay Bleue beer directly into the milk. Annual production reaches approximately 180,000 hectoliters of beer and 960 tonnes of cheese, with half of the beer exported worldwide. The Chimay Bleue remains our flagship product internationally, while our cheeses are increasingly recognized for their quality and originality.