Abbey of Scourmont

Notre-Dame de Scourmont abbey is where Chimay beer was born. Even today, Cistercian monks oversee the production of this Trappist beer, which is still brewed here.

The brewery is not open to the public. However, the gardens, cemetery and church in the abbey can be visited and offer a timeless adventure.

Offices, homilies and tastings with the monks

Around a dozen monks still live in the abbey today. Their day-to-day life is punctuated by prayer, moments of silence and sharing. Religious moments are open to the public.

The monks taste the beers that are brewed here every day to check the manufacturing process.

FYI: the monks came to this spot in 1850. They created the beer around ten years later and cheese thirty years later. They improved this expertise, particularly in 1948, when Father Théodore developed his process for manufacturing with natural yeast. This same recipe is still used today.

Doors that are always open

The monks set the rules established by Saint Benoît, who highlighted the importance of hospitality.

In keeping with this, they welcome visitors who wish to share a moment of prayer and silence. You can stay on-site and share in their day-to-day lives.

Just a few metres from the restaurant

In light of the success of the beer, the monks designed the Poteaupré space.

It is located 300 metres from the abbey and can be reached via a pleasant path through the woods (it is also accessible to strollers and wheelchairs). You can enjoy a meal here and sample products from the Abbaye de Chimay (beers, cheese, etc.).

You can also learn more about the history of Scourmont Abbey at a small museum next to the brewery.

Kids can also learn here: the museum offers a variety of educational aids and the brewery has a space on the terrace and a playground.

Have you tried the Chimay Verte or Chimay Bleue Grande Réserve?

Chimay Verte is the new addition to the range, stemming from an anniversary batch from 2012. It was released in 2021.

Elsewhere, the Chimay Bleue Grande Reserve, which is fermented in barrels, tantalises the palate with other, less typical flavours.

When it comes to a tasting, are you Team Cheese or Team Beer?