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The Chimay Brewery ("Bières de Chimay") is a Belgian brewery founded inside Scourmont Abbey, in the Belgian municipality of Chimay in 1862.[1] 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.[2] The brewing plant was updated in 1988, and as of 2005 produced 12 megalitres annually.[3]
Since 1876 the monastery has also made cheese, and currently offers four cheeses.[4]
The ingredients have been the subject of interest: all the beers are made from water, malted barley, wheat starch, sugar, hop extract and yeast; malt extract is used in Rouge and Bleu for colouring.[5]
Chimay Rouge (Red), 7% abv. In the 75 cl bottle, it is known as Première. It is a dark brown colour and has a sweet, fruity aroma.
Chimay Bleue (Blue), 9% abv darker ale. In the 75 cl bottle, it is known as Grande Réserve. This copper-brown beer has a creamy head and a slightly bitter taste. Considered to be the "classic" Chimay ale, it exhibits a considerable depth of fruity, peppery character.
Chimay Blanche (White), or Chimay Triple, 8% abv golden tripel. In the 75 cl bottle, it is known as Cinq Cents. This crisp beer bears a light orange colour, and is the most hopped and driest of the three.
Chimay Dorée (Golden), 4.8% abv ale, brewed from very similar ingredients as the Red, but paler and spiced differently. It is a patersbier, intended only to be drunk at the abbey or at the nearby inn Auberge de Poteaupré, which is associated with the abbey. The monks themselves drink this variety rather than the stronger three. The Dorée is not sold commercially and the rare bottles which make their way out are through unofficial sources. Even the brewery's own web site makes no mention of this variety.

(from: http://en.wikipedia.org/wiki/Chimay_Brewery) www.chimay.com