I was introduced to Chimay in 1978 and have been enjoying their beers ever since. Because the monks add a pinch of yeast to the bottle when they bottle the beer, it really improves over time, so I’ve aged bottles of the bleu in my cellar in St. Louis for years. I really appreciated the vintage video of Brother Theodore himself in the introduction! Your videos are truly high quality!
Thanks so much for commenting and glad you enjoy them. FYI- It’s a two man operation from start to finish, but I love and am passionate about telling the stories of amazing brands around the world. Chimay beers age really well in proper cellar conditions. How long do you typically age Chimay? Is there a 1-2 year mark where you say this is the time or longer? Cheers and thanks for taking the time to comment. -Jeff
Beer, Wine and Spirits Bottles of the Chimay bleu or other Trappist quadruples like Rochefort 10 have disclaimers that the beer reaches it’s peak at the fifth year, but l’ve aged Chimay and other beers for 20-25 years, but I’ve since stopped aging that long. “Quads” like Chimay Premiere take on a quality very similar to port. Another Trappist “Quad” Westvleteren 12 is an ordinary beer when it’s fresh, but it is incredible after aging five years, and get’s better and better the longer it ages. The oldest Chimay that I currently have aging are about fifteen years old. The oldest Rochefort is ten years. My house was built in 1887 and the cellar has a dirt floor, so it’s always cool and damp. Unlike wine, beer bottles are meant to be stored upright. The beer needs to be “bottle conditioned” (yeast added) or it will go bad. In 2003, I found four magnum bottles of the bleu, vintage dated 1979, in a liquor store in Granite City, IL. I have since opened all of them for special occasions, the last at my godson’s rehearsal dinner in 2010 and they were all magnificent! There is a very famous bar in Antwerp named the Kulminator that has bottles of Chimay, Westvleteren, Westmalle, and Rochefort and many other beers aging in their cellar, some for up to 50 years. Two bars in the US, Ebenezer’s in Maine, and Sergio’s in Louisville, KY, are renown for their aged beers. Your videos look very good for only a two man operation. I would think that you could get a much more wider audience on other channels. Your passion shows! Cheers!
Awesome to hear, we have only been doing this a year and we still have a lot to learn and get better at, but super excited about what the future holds. Cheers, -Jeff
We stayed at their Inn which is a short walk through a wooded trail from the abby. Amazing cheese. A must is to have their cheese with their paired ale. Amazing.
I’ve been there to try the cheese and beer pairing. That was amazing like you said. Looking back I should have done something like this for the episode as well. Thanks for sharing your experience. Cheers, -Jeff
The monk brewer was actually the uncle of my father his name was Theodore De Haene I'm also studying to become a beer brewer now I hope I can make him proud
I’m with you!!! Orval is one of my favourites, Chimay and westmalle are right up there as well. Your right, they really make some of the best beer. Thanks for the comment, cheers 🍻 -Jeff
From my first trip to Belgium I tried chimay on the recommendation of a local. I was hooked. When I got back to the states I started brewing beer (not very well). Still my favorite beer
Monks who brew Beer that is fantastic, brewery itself got nice history and varities of the beer makes it more attractive that is best part of the beer making process thank you Jeff again for making this video thrilled by the content
So awesome to hear. 🙌🏻🙌🏻 Chimay Blue is one of my favourites. Cheers and really appreciate you taking time to let me know you enjoyed the episode. -Jeff
Loved this video, dude! The production quality and flow is fantastic! I had no idea Chimay was a Trappist Brewery! 🤦🏻♂️ I’m a Catholic and the idea of Monasteries brewing beers has been fascinating the heck out of me lately! Thank you for this video, brother! Would love to see one where you go to Westvleteren! God Bless!
Thanks so much brother. Yeah Westvleteren would be awesome to visit, maybe if I get over 100k subs they will allow me to come tell their story. Hahahaha such an amazing beer. Cheers and thanks for taking the time to comment, -Jeff
I just visited Chimay, the monastery and ofcourse took home a few bottles ;) Great video! I stayed at their inn and had their beer tasting. I loved all of the beers, but was really pleasantly surprised by the newer one, the d'oree! It's almost insane that in every super market in that area the beers are ridiculously cheap and of such a high quality (the trappist beers like Chimay can also be found!).
Thanks so much for the message and sounds like you had the full experience. Did you try the beer and cheese pairing? Yeah I definitely stocked up on Chimay blue when I was there and I really liked the d’oree as well. Glad you enjoyed the episode. Cheers! -Jeff
I appreciate it, my main goal is to continue to learn and work on making better episodes for people like you that watch the content and believe in what I’m doing. Cheers and thanks for taking the time to comment. really means a lot. -Jeff
Dan, thanks brotha. Yeah, we are getting more and more amazing breweries, wineries, distilleries to say yes. Going from one brewery, winery, distillery to say yes to 30 of them saying “NO” at the beginning to telling the story of Chimay has been amazing journey this far. I’m excited for what the future holds.
Beer, Wine and Spirits I would love to see videos about Cantillon, Weihenstephaner, de Dolle, Kernel, Beavertown, de Struise, Schneider und Sohn, Andechs, or Rochefort breweries...
Rob thanks for the support brother. Appreciate you taking time to let us know how we are doing and looking to get more into filming about beer styles in the future. Ex. Episode about Pilsners, Kölsch etc. Cheers 👊🏻👊🏻-Jeff
Couldn’t agree more with you and One of my top 5 beers in the world is Chimay Blue! It’s amazing. Thanks for the comment and hope you are enjoying the episodes! Cheers, -Jeff
@@c.m.8158 really glad to hear and thank so much for the support. Hope you enjoy the videos and let me know how I can make better episodes. Cheers, -Jeff
Yoo Jeff, great video as always ... after europe please visit Indonesia .. in here you should try "Arak Bali" or maybe you could film it and show the world how it's made. Arak Bali literally a spirit from Tuak (coconut palm flower) taste is similar to Sakē. but more strong, bitterness and sweetness after. cheers man!!
Their taste is gold because their process is old. Modern corporations add chemicals and shorten and complicate a very simple process to save money. Craft breweries like Chimay, Shlenkerla, and many new craft breweries in the US, UK, and other countries are maintaining or reviving these old processes.
Great comment and good eye😀. Unfiltered beer he describes still contains yeast cells that make the beer cloudy (think post fermentation). This is why you are able to age Chimay for longer periods of time. The machine you see in the video is called a mash filter. In contrast to the more common lautering practices where the wort is filtered by the husks in the grain bed layered on top of the false bottom of the mash or lauter tun, the mash filter mechanically separates the wort from the spent grains with pressure and cloth filters. It’s a technique that was pioneered in early twentieth-century Belgium by Philippe Meura, and today mash filters are mainstays at large breweries around the world because they facilitate much faster and more efficient brewing. Thanks for the comment and hope that answers your question. -Jeff
@@drinkdestinations Thanks a lot for the extended response. Never heard of this lautering technique before. By the way: It´s nice to see a youtuber putting that much effort and research into answering questions. You don´t find that often. Keep up the good work.
Letachja thanks so much. I really appreciate the comment and you watching the episode. It’s the least I could do. Usually you will see this mash filtration in big breweries that ship all over the world. Chimay exports so much beer globally and produces a lot of beer. I also seen this system at Delirium brewery as well and they export all over the world.
Letachja this is a great question but yes In fact you do still sparse. I’ll try to explain if it doesn’t make sense please tell me. So instead of the traditional lauter tun and sparging occurring through the grain, Using compressed air, the mash filter is pushed closed and all the mash is pumped from the mash mixer to the mash filter. After a short recirculation (Vorlauf), the wort is run-off from the mash filter to the kettle. Every other chamber on the mash filter has been fitted with a bladder. Water is pumped into the bladders at high pressure, thus squeezing the mash. Sparge water is added as well, similar to traditional lauter tun brewing. By squeezing the mash, less water is left behind in the mash, and more wort is extracted to the kettle. Efficiencies for mash filters typically run in percentages from mid-to-high 90s. This is how the mash filter works. After the sparging is complete they open each individual filter on the mash filter where all the spent grains from the mash will fall down into a container below and all spent grains go to a collection point where it’s hauled off to farms.
Has anyone else read that some breweries, when forced to relocate, took the wooden beams of their structures with them, so the wild yeast inherent in the original wooden beams would continue to produce the same spontaneous fermentation? I think I read that somewhere. 🤔
Interesting and thanks for sharing! I haven’t heard this however I can see why as it takes a looooonnnnnnggggggggg time to build up wild yeast for spontaneous fermentation. I’m currently capturing wild yeast for a new Mezcal distillery around is land. Next we will work on getting the wild yeast to flourish around the fermentation vats. It’s not easy
@@drinkdestinations I think the breweries I read about (taking their wooden beams with them) were hundreds of years old. I don't know the life cycles of yeast, but wow, you're setting up for the next generation of brewers maybe!
I love Chimay , but try other Trappist breweries like Rochefort and Westvleteren if you haven’t already. A commercial brewery named St. Bernardus contract brewed Trappist style beer for the St. Sixtus monastery until the monks restarted their own brewery so they could label the beer as authentic Trappist beer. St. Bernardus kept brewing the beers and they are fantastic!
Chimay is very similar to Bud Light. It has a low alcohol content because it's fermented for just 2 days. Fruits & syrups are normally added to it to bring out its natural flavors & improve shelf life.
Chimay was originally brewed in New Jersey. It's acidic/floral okay makes it a perfect complement for smoked meats chocolate liqueurs. The Latin translation of Chimay is, "Moonlight Horizon".
I really appreciate the feedback. We have addressed the issue and I’ve learned tons about audio since then to ensure we don’t run into the same issue. Thanks for taking time and letting me know-Jeff
Hahahahhahaha I’m sure a friendly email to Chimay wouldn’t hurt to ask Hahahahahahaha and i think they could use a helping hand around the brewery. Sounds like you are the perfect guy for the job. Lol cheers, and thanks for the comment -Jeff
Thanks I really appreciate the comment. I wish my video views were higher, but I respect the process and my goal isn’t the amount of views it’s ensuring I bring the most value and best possible episode I can film. To get comments like this let’s me know I’m doing that. Cheers and I appreciate it, -Jeff
Thanks for the feedback. Yeah definitely part of the learning experience of creating videos. The first things I think about now when editing. I appreciate it. 🙏🙏🙏-Jeff
Hahahaha and I quote from a monk, “our beer annihilates the mere mortal.” Hahahahaha when I first moved to Belgium the first thing my buddies told me were to never drink more than three Trappist beers if you are busy the next day. They will put a hurting on ya! I’m with you, annihilated May be an understatement Hahahaha-Jeff
@@drinkdestinations Haha, a very good quote! The monks definitely know what's going on then; most importantly though, they know how to brew beer. I've always wondered if they wear those iconic robes while brewing? Excellent channel, I will check out the rest!
Hahahahaha thanks brother. The monks were walking around in their robes while I was there. I’m assuming that’s standard wear for them and also wear it when they brew. But I didn’t see them in the brew house while I was there. Can’t say it enough, but Thanks for the support brother. Really appreciate it. -Jeff
Matt, I hear you bro, I fucked up on this episode and I take full responsibility. However we have since fixed that and keep the music at bay. Thanks for letting me know and I appreciate the comment. Cheers, -Jeff
Matt Cooper no man, it’s what needs to be said. I appreciate it man. I’m always looking to get better brother. And believe me I appreciate this feedback. Cheers bro
I was introduced to Chimay in 1978 and have been enjoying their beers ever since. Because the monks add a pinch of yeast to the bottle when they bottle the beer, it really improves over time, so I’ve aged bottles of the bleu in my cellar in St. Louis for years. I really appreciated the vintage video of Brother Theodore himself in the introduction!
Your videos are truly high quality!
Thanks so much for commenting and glad you enjoy them. FYI- It’s a two man operation from start to finish, but I love and am passionate about telling the stories of amazing brands around the world. Chimay beers age really well in proper cellar conditions. How long do you typically age Chimay? Is there a 1-2 year mark where you say this is the time or longer? Cheers and thanks for taking the time to comment. -Jeff
Beer, Wine and Spirits Bottles of the Chimay bleu or other Trappist quadruples like Rochefort 10 have disclaimers that the beer reaches it’s peak at the fifth year, but l’ve aged Chimay and other beers for 20-25 years, but I’ve since stopped aging that long. “Quads” like Chimay Premiere take on a quality very similar to port. Another Trappist “Quad” Westvleteren 12 is an ordinary beer when it’s fresh, but it is incredible after aging five years, and get’s better and better the longer it ages. The oldest Chimay that I currently have aging are about fifteen years old. The oldest Rochefort is ten years.
My house was built in 1887 and the cellar has a dirt floor, so it’s always cool and damp. Unlike wine, beer bottles are meant to be stored upright. The beer needs to be “bottle conditioned” (yeast added) or it will go bad.
In 2003, I found four magnum bottles of the bleu, vintage dated 1979, in a liquor store in Granite City, IL. I have since opened all of them for special occasions, the last at my godson’s rehearsal dinner in 2010 and they were all magnificent! There is a very famous bar in Antwerp named the Kulminator that has bottles of Chimay, Westvleteren, Westmalle, and Rochefort and many other beers aging in their cellar, some for up to 50 years. Two bars in the US, Ebenezer’s in Maine, and Sergio’s in Louisville, KY, are renown for their aged beers.
Your videos look very good for only a two man operation. I would think that you could get a much more wider audience on other channels. Your passion shows!
Cheers!
Chimay born and raised here. Thanks for this great piece on the abbey we're so proud of!
@@musicsmyaeroplane thanks so much for taking the time to comment and let me know. Really means a lot. -Jeff
Dude, you are visiting a bunch of amazing places and crushing the content!
Awesome to hear, we have only been doing this a year and we still have a lot to learn and get better at, but super excited about what the future holds. Cheers, -Jeff
We stayed at their Inn which is a short walk through a wooded trail from the abby. Amazing cheese. A must is to have their cheese with their paired ale. Amazing.
I’ve been there to try the cheese and beer pairing. That was amazing like you said. Looking back I should have done something like this for the episode as well. Thanks for sharing your experience. Cheers, -Jeff
It's amazing how well the Western Europeans modernise while keeping in touch with their traditions.
I couldn’t agree more with you!
The monk brewer was actually the uncle of my father his name was Theodore De Haene I'm also studying to become a beer brewer now I hope I can make him proud
Whattttttt, small word. Awesome and def. keep me posted on your journey into beer and what brewery you end up at. Cheers, Jeff
That's awesome, I wish you all the best!
That beer cellar is awsome. I want to get some Chimay blue now..
Yeah, I was in heaven down there. It was so cool to witness and glad we got to share it with everyone.
Love Chimay..what a beutiful place. I want to go bisit some day..love all the Belgium monk beers.
Yeah, you can’t go wrong with Trappists beers from Belgium.
Belgian Trappist beers are really something special. To me there's no better beer out there in the world.
I’m with you!!! Orval is one of my favourites, Chimay and westmalle are right up there as well. Your right, they really make some of the best beer. Thanks for the comment, cheers 🍻 -Jeff
From my first trip to Belgium I tried chimay on the recommendation of a local. I was hooked. When I got back to the states I started brewing beer (not very well). Still my favorite beer
Awesome that you started brewing your own beer! Chimay is absolutely amazing. Cheers and thanks so much for sharing. -Jeff
Monks who brew Beer that is fantastic, brewery itself got nice history and varities of the beer makes it more attractive that is best part of the beer making process thank you Jeff again for making this video thrilled by the content
Thanks for taking time to comment. Any breweries, wineries, distilleries you would like to know more about? Cheers, -Jeff
Perfect presentation! Cheers!
Thanks I really appreciate it. Cheers, -Jeff
Nice vídeo and very nice brewery
Thanks so much for the comment and I’m glad we got to share our experience and what I learned with everyone. Cheers, -Jeff
Just came across your video! Love it and love Chimay!!
So awesome to hear. 🙌🏻🙌🏻 Chimay Blue is one of my favourites. Cheers and really appreciate you taking time to let me know you enjoyed the episode. -Jeff
Proud to be Belgian! 🇧🇪🇧🇪
I lived in Belgium for a few years. Miss it a lot. I lived in Wallonia part while I was stationed with NATO
@@drinkdestinations at the SHAPE base?
@@Thomas-gs8ug 💯
I’ve been drinking these for 20 years now. I’m just as excited today as I was then about Chimay.
Thanks for the comment and it is Such an amazing beer. The blue is a top 5 beer for me. It’s soooooo good!
@@drinkdestinations I’ve come to favor the white nowadays but I use to favor the blue. Anything they make I’ll put to my lips. 🥂
Loved this video, dude! The production quality and flow is fantastic! I had no idea Chimay was a Trappist Brewery! 🤦🏻♂️ I’m a Catholic and the idea of Monasteries brewing beers has been fascinating the heck out of me lately! Thank you for this video, brother! Would love to see one where you go to Westvleteren! God Bless!
Thanks so much brother. Yeah Westvleteren would be awesome to visit, maybe if I get over 100k subs they will allow me to come tell their story. Hahahaha such an amazing beer. Cheers and thanks for taking the time to comment, -Jeff
I just visited Chimay, the monastery and ofcourse took home a few bottles ;) Great video! I stayed at their inn and had their beer tasting. I loved all of the beers, but was really pleasantly surprised by the newer one, the d'oree! It's almost insane that in every super market in that area the beers are ridiculously cheap and of such a high quality (the trappist beers like Chimay can also be found!).
Thanks so much for the message and sounds like you had the full experience. Did you try the beer and cheese pairing? Yeah I definitely stocked up on Chimay blue when I was there and I really liked the d’oree as well. Glad you enjoyed the episode. Cheers! -Jeff
Where is it exactly and how much was it to stay
Another great video by Beer Wine and Spirits
Thanks so much 👊🏻👊🏻👊🏻
very interesting video my friend, thank you for your service my friend.
Thank you for the support and comment brotha. I enjoy your reviews and respect what your doing for the industry. Cheers, -Jeff
Great video! Thanks❤
Thanks and glad you enjoyed the episode! Cheers, -Jeff
Shout out to YT for an amazing recommendation! You should easily have over 100K subs! Looking forward to seeing more. Cheers
I appreciate it, my main goal is to continue to learn and work on making better episodes for people like you that watch the content and believe in what I’m doing. Cheers and thanks for taking the time to comment. really means a lot. -Jeff
Just retired from the military myself (med released)...came here for a beer review, but cool what you are doing too!
Thanks for the message brother and taking the time to comment. So much respect and cheers to the next chapter. -Jeff
You're finding some great spots man. And your dude Yoel is killing the filming and editing.
Thanks Dan! Appreciate the compliment!
@@YoelKamara NP! Keep telling awesome stories, it's great to watch. I'm becoming a big fan man.
Dan, thanks brotha. Yeah, we are getting more and more amazing breweries, wineries, distilleries to say yes. Going from one brewery, winery, distillery to say yes to 30 of them saying “NO” at the beginning to telling the story of Chimay has been amazing journey this far. I’m excited for what the future holds.
Beer, Wine and Spirits I would love to see videos about Cantillon, Weihenstephaner, de Dolle, Kernel, Beavertown, de Struise, Schneider und Sohn, Andechs, or Rochefort breweries...
La Trappe Oak aged is propably the best trappist beer i have had,and i really like the Zundert and the Rochefort
All great choices👍🏻👍🏻👍🏻. Orval is still one of my top beers.
Now this is beer !!! Salud 🍺 love all of them but the red one is my favorite.... 🍺
Yes it is. Absolutely love Chimay, and glad I can find it pretty easy in the United States. Cheers 🍻
This is wonderful. Thank you.
So glad to hear. Thanks so much for the feedback. Cheers, -Jeff
Spencer is good stuff and local for Americans.
LOVE a Belgium beer. Nice video 😀👍🏍🍺
Couldn’t agree more. Chimay blue is one of my favourites. Thanks so much and glad you enjoyed the episodes. -Jeff
This is an amazingly interesting channel as an starting beer brewer myself. Your editing is topnotch. Subscribed!
Rob thanks for the support brother. Appreciate you taking time to let us know how we are doing and looking to get more into filming about beer styles in the future. Ex. Episode about Pilsners, Kölsch etc. Cheers 👊🏻👊🏻-Jeff
@@drinkdestinations whenever you are in the Netherlands, let me know. I'd love to have your opinion about my beers.
Rob I would be honored to try brother. Thank you 🙏
Awesome!
Thanks so much Bill. It was such a great experience and Glad I can share it with everyone. Cheers
THE BEST BEER AVAILABLE ON EARTH!!!
The Chimay blue is one of my favourites. It gets better with age.
The best beer i have drank in my life. Thankfully i can order from some websites, because in bars chimay is really expensive
Yeah it’s crazy to see the mark up on Chimay depending on where you’re at. It’s one of my favourites as well. Cheers, -Jeff
Great video! ❤
Thanks so much, I really appreciate it. 🙏 -Jeff
The introduction is so smooth TBH.
Thanks brotha. Always great to get feedback and please let us know if anything you would like to see in our episodes in the future.
One of the best and tastiest beers in the world.
Een van de beste en lekkerste bieren in de wereld.
Couldn’t agree more with you and One of my top 5 beers in the world is Chimay Blue! It’s amazing. Thanks for the comment and hope you are enjoying the episodes! Cheers, -Jeff
Gracias por el vídeo! Desde Buenos Aires, Salud
Sergio Ponte Me alegro de que hayas disfrutado el episodio. gracias por el comentario y espero que pronto venga a Argentina. salud 🙏🙏🙏-Jeff
I’m going to find it tomorrow!!!!!
Let me know what you think of it bro. Cheers, -Jeff
Love your stuff man amazing content
Thanks so much. Absolutely love what I’m doing, all the learning and sharing it with the world. Cheers, -Jeff
I should try it !
Hey brother, yeah Chimay is one of my favourites and definitely need to try if you can find it. Cheers
That cellar!! Man!
Brother it’s amazing. So cool to see all the old bottles going back to 1960s
God bless Chimay🙏✝️
Hahahahahha exactly 👍🏻🙏
And now there’s a green one which is probably my favorite
Haven’t tried it yet. Is it more “hoppy”??
Next time I see one, I'll order it. 👍
- Tiago
You cannot go wrong with a Chimay. Just be careful of the ABV😀😀. Cheers -Jeff
you lived out my dream!👍🏻
This was definitely a bucket list item to film and visit Chimay.
Im drinking it for the first time and watching the video.
The best way to do it my friend! Cheers -Jeff
Great stuff! Just please lower the volume of music relative to speaker.
Thanks for the comment and I definitely learned a lesson in editing music for all episodes in the future from this episode. I appreciate it. -Jeff
I want to try the Dorée.
Well the TH-cam algorithim finally worked. It actually recommended a video I want to watch. Sub.
@@c.m.8158 really glad to hear and thank so much for the support. Hope you enjoy the videos and let me know how I can make better episodes. Cheers, -Jeff
Yoo Jeff, great video as always ...
after europe please visit Indonesia .. in here you should try "Arak Bali" or maybe you could film it and show the world how it's made.
Arak Bali literally a spirit from Tuak (coconut palm flower) taste is similar to Sakē. but more strong, bitterness and sweetness after.
cheers man!!
This sounds amazing. I’m adding it to my list and researching it. Thanks so much. -Jeff
Do they brew wine too? Can the beer be shipped to Africa. Someone is interested to be shipping it to Africa.
Unfortunately they only brew beer!
I gotta go with you on a trip like this one day :-)
Anytime brotha👊🏻👊🏻
Chimay is, in fact, my favorite beer. It is the only alcohol I would ever drink.
One of my favourites as well. Cheers 🍻
Maybe their proccess is kinda old, but their taste is actually gold.
💯💯💯💯💯
Their taste is gold because their process is old. Modern corporations add chemicals and shorten and complicate a very simple process to save money. Craft breweries like Chimay, Shlenkerla, and many new craft breweries in the US, UK, and other countries are maintaining or reviving these old processes.
Jeff in in black wardrobe mode.
*I CAN'T FEEL MY LEFT LEG...*
😂😂😂😂👍🏻
Why does he call it a unfiltered beer when at 5:20 a filter is visible in the video?
Great comment and good eye😀. Unfiltered beer he describes still contains yeast cells that make the beer cloudy (think post fermentation). This is why you are able to age Chimay for longer periods of time. The machine you see in the video is called a mash filter.
In contrast to the more common lautering practices where the wort is filtered by the husks in the grain bed layered on top of the false bottom of the mash or lauter tun, the mash filter mechanically separates the wort from the spent grains with pressure and cloth filters. It’s a technique that was pioneered in early twentieth-century Belgium by Philippe Meura, and today mash filters are mainstays at large breweries around the world because they facilitate much faster and more efficient brewing.
Thanks for the comment and hope that answers your question. -Jeff
@@drinkdestinations Thanks a lot for the extended response. Never heard of this lautering technique before. By the way: It´s nice to see a youtuber putting that much effort and research into answering questions. You don´t find that often. Keep up the good work.
Letachja thanks so much. I really appreciate the comment and you watching the episode. It’s the least I could do. Usually you will see this mash filtration in big breweries that ship all over the world. Chimay exports so much beer globally and produces a lot of beer. I also seen this system at Delirium brewery as well and they export all over the world.
@@drinkdestinations I see. Is it still possible to do a sparge when you´re using a mash filter?
Letachja this is a great question but yes In fact you do still sparse. I’ll try to explain if it doesn’t make sense please tell me. So instead of the traditional lauter tun and sparging occurring through the grain, Using compressed air, the mash filter is pushed closed and all the mash is pumped from the mash mixer to the mash filter. After a short recirculation (Vorlauf), the wort is run-off from the mash filter to the kettle. Every other chamber on the mash filter has been fitted with a bladder. Water is pumped into the bladders at high pressure, thus squeezing the mash. Sparge water is added as well, similar to traditional lauter tun brewing. By squeezing the mash, less water is left behind in the mash, and more wort is extracted to the kettle. Efficiencies for mash filters typically run in percentages from mid-to-high 90s. This is how the mash filter works. After the sparging is complete they open each individual filter on the mash filter where all the spent grains from the mash will fall down into a container below and all spent grains go to a collection point where it’s hauled off to farms.
💙That Chimay Blue Glass 💙
💯💯💯💯😍😍😍
You should come to Colombia. There are some great micro and craft beers here. Hit me up if you do.
rick hall I’ve heard great things. It’s definitely on my places to visit.
Has anyone else read that some breweries, when forced to relocate, took the wooden beams of their structures with them, so the wild yeast inherent in the original wooden beams would continue to produce the same spontaneous fermentation?
I think I read that somewhere. 🤔
Interesting and thanks for sharing! I haven’t heard this however I can see why as it takes a looooonnnnnnggggggggg time to build up wild yeast for spontaneous fermentation.
I’m currently capturing wild yeast for a new Mezcal distillery around is land. Next we will work on getting the wild yeast to flourish around the fermentation vats. It’s not easy
@@drinkdestinations I think the breweries I read about (taking their wooden beams with them) were hundreds of years old. I don't know the life cycles of yeast, but wow, you're setting up for the next generation of brewers maybe!
I love German Marzen, but Chimay Red is my favorite beer
You are speaking my lingo Adam! Chimay blue is one of my top beers. Cheers buddy and thanks for taking time to comment! -Jeff
Doing it for centuries. 🍻
💯💯💯💯
Water : Uh, okay....
Beer :
*OH F**K YEAH!!!!!!*
La Trappe Quadruple Beer....The Finest Beer in the World...By Far...!!
Nice selection! Definitely can’t go wrong with that beer. Cheers -Jeff
@@drinkdestinations Hey Jeff.. it's sure it ain't Budweiser..... Merry Christmas 🍺🎄🍺
@@tug794 hahahhahahahha exactly! Merry Xmas and Happy New Year
Take Good Care and Enjoy your Christmas Holiday with your beautiful Beloved Ones..!!!
Yyyyyyeeeeeeaaaaaahhhhhh!!!!!!!!
Excellent beer ... but expensive and I still buy even thought it's pricey ...
Hahahhahaha One of my favourite beers.........Chimay blue!
No doubt that Chimay is the best.
👊🏻👊🏻👊🏻👊🏻
I love Chimay , but try other Trappist breweries like Rochefort and Westvleteren if you haven’t already.
A commercial brewery named St. Bernardus contract brewed Trappist style beer for the St. Sixtus monastery until the monks restarted their own brewery so they could label the beer as authentic Trappist beer. St. Bernardus kept brewing the beers and they are fantastic!
عالی بود
Chimay is very similar to Bud Light. It has a low alcohol content because it's fermented for just 2 days. Fruits & syrups are normally added to it to bring out its natural flavors & improve shelf life.
Are you talking about all styles of Chimay???
😂🤣🤡.
Chimay was originally brewed in New Jersey. It's acidic/floral okay makes it a perfect complement for smoked meats chocolate liqueurs. The Latin translation of Chimay is, "Moonlight Horizon".
They also make wine in Northern California. Top notch!
Another great video, but please use audio ducking on the music, it is sort of killing your otherwise excellent uploads
I really appreciate the feedback. We have addressed the issue and I’ve learned tons about audio since then to ensure we don’t run into the same issue. Thanks for taking time and letting me know-Jeff
I live like a Monk...brew my own IPA bitter with raspberry, can I join ?
Hahahahhahaha I’m sure a friendly email to Chimay wouldn’t hurt to ask Hahahahahahaha and i think they could use a helping hand around the brewery. Sounds like you are the perfect guy for the job. Lol cheers, and thanks for the comment -Jeff
Westy next. Maybe Rochefort?
I think I need to confess my sins before they will allow me on the grounds of Westy or any Trappist brewery. I’m not ready to do that yet. Hahahahaha
Why his views are sooo limited. But his video quality is good
Thanks I really appreciate the comment. I wish my video views were higher, but I respect the process and my goal isn’t the amount of views it’s ensuring I bring the most value and best possible episode I can film. To get comments like this let’s me know I’m doing that. Cheers and I appreciate it, -Jeff
🍻✌️🙏🏻
👊🏻👊🏻👊🏻👊🏻
#notificationsquad!!
Chimay beer are great. Cut the bockground music, it is difficul to hear what they say and it is annoying
Thanks for the feedback. Yeah definitely part of the learning experience of creating videos. The first things I think about now when editing. I appreciate it. 🙏🙏🙏-Jeff
Do these monks know that Chimay gets people annihilated?
Hahahaha and I quote from a monk, “our beer annihilates the mere mortal.” Hahahahaha when I first moved to Belgium the first thing my buddies told me were to never drink more than three Trappist beers if you are busy the next day. They will put a hurting on ya! I’m with you, annihilated May be an understatement Hahahaha-Jeff
@@drinkdestinations Haha, a very good quote! The monks definitely know what's going on then; most importantly though, they know how to brew beer. I've always wondered if they wear those iconic robes while brewing?
Excellent channel, I will check out the rest!
Hahahahaha thanks brother. The monks were walking around in their robes while I was there. I’m assuming that’s standard wear for them and also wear it when they brew. But I didn’t see them in the brew house while I was there. Can’t say it enough, but Thanks for the support brother. Really appreciate it. -Jeff
And,my name is Chinmay.
Awesome name brother. Great to virtually meet you 🤘🏻🤘🏻👊🏻👊🏻
Beer, Wine and Spirits Thanks for the appreciation. It’s the name of God Ganesha. Nice to meet you too.
monks make the beer, we make the gunss, F.N. Herstal, the best in the world from Belguim
Hahahahahhaa🤘🏻🤘🏻🤘🏻🤘🏻
So the monks were getting too drunk and had to invent a lower alcohol beer?😂
@@tyyg9469 hahahahhaha that’s sounds about right hahahahaha
M’ name a Jeff
Seth O'Shields hahaha 😂 🤘🏻🤘🏻🤘🏻🤘🏻
5 serious problems with this video:
1. It was too short!
2. It was too short!
3. It was too short!
4. It was too short!
5 It wasn't long enough!
Hahahaha I agree with you
God forbid you open it warm. That's a mistake you only make once. It erupts.
Hahahahhaha great point 😀😀😀
Fascinating, but the music is a major buzzkill. 👎
Matt, I hear you bro, I fucked up on this episode and I take full responsibility. However we have since fixed that and keep the music at bay. Thanks for letting me know and I appreciate the comment. Cheers, -Jeff
@@drinkdestinations Hey Jeff, thanks for the reply! Not wanting to be a negative Nelly, though. Thanks for the vid. ;-)
Matt Cooper no man, it’s what needs to be said. I appreciate it man. I’m always looking to get better brother. And believe me I appreciate this feedback. Cheers bro