A table beer of the Trappist monks, a gift for the abbey staff... For a long time, this beer has been the drink of the very closed circle of monks and their entourage. Take the opportunity to taste this elitist beer, accompanied, why not, by the cheese of the same name.
It has an amber-orange color, crowned by a thick white foam. It gives off aromas of malt, hops, herbs, caramel, flowers and fruits.
In the mouth, we find flavors of caramel, flowers, fruits, yeast, hops and malt.
The story began when, in 1850, the parish priest of Virelles, Abbot Jean-Baptiste Jourdain and the Prince of Chimay, Joseph de Riquet de Caraman, entrusted a mission to a dozen monks from Westvleteren: to settle on the high plateaus of Scourmont with the objective that they still pursue today: "to help the region of CHIMAY". to do so, they decided to produce beer from the water that nature offered them in abundance on these marshy plateaus. Then, they created cheese... A prosperous history that has lasted for many years, based on solid social and environmental values, and is as relevant as ever.
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