Moreover,
First trappist brewing environment: trappist:
In Belgium. Similarly, the can is often associated with pils, a type of light beer that is not stirred in Chimay. Meanwhile, “The challenge was to assess whether such a launch was not going to damage the brand. In addition, We should not scare our consumers today. Similarly, while trying to attract people who may taste a chimay for the first time in their lives, in can.”
On the commercial level, the officials found that the Chimay brand was very anchored with an audience 45 and over. However, “We wanted to create different moments of consumption. Meanwhile, give the opportunity to be able to take his beer,” said Dhaeyer, while recalling that the can presents technical qualities such as better protection of liquid against light and therefore better conservation.
Three cans in cans
Only first trappist brewing environment: trappist three variants of chimay on the five permanent people will. Moreover, be packaged in a can of 33 centilitres: the golden (4.8%), the red (7%) and the triple (8%), the three the least loaded with alcohol. “The Blue (9%) and the Green (10%) are not beers that are drunk in three sips,” points out the managing director.
The Chimay Brasserie has always demonstrated its capacity for innovation on the Trappist brewing scene, sometimes deemed austere. She thus launched a first trappist in the barrel, the Chimay Triple, in the spring of 2001.
The can be subcontracted. but the brewery intends to “as soon as you reach a certain volume” to build its own riding chain, on the baieux zoning where the bottling is made.
Like what the entire sector is going through, Chimay has experienced a drop in volumes in recent years. After a first trappist brewing environment: trappist peak before Covid which was around 190,000 hectoliters, the brewery fell to 167,000 hectos last year. From 2022 to 2023, the profit melted, from 2.8 million euros to just over 800,000 euros. “We lose volumes. but each year, we do better than the market,” tempers the new CEO, already active at Saint-Feuillien in the past. Chimay manages to limit the breakage, according to him, because the company is not too dependent on the great export. Chimay beers flows 80% in Belgium, France and Luxembourg. In addition, the brand acts as a refuge value in a landscape where beers are increasing. “New beers create ‘hype’. a form of distraction, but when we have a contract that contracts, we come back to fundamentals, to basic values, such as Orval, Chimay or Duvel”, analyzes the manager.
In Europe, the only category of beer that flies through the ambient slump is alcohol first trappist brewing environment: trappist -free. In Chimay, we are well aware of it, but as for the can, nothing will be rushed. “We have more than thought about it. We have done thirst tests, but we are very far from the qualitative product to which we suck. If it is to do something any, others do it very well.”
And the debate was not completely decided internally anyway. “Our DNA is to make strong beers,” punctuates Mr. Dhaeyer.
The story of the Abbey of Scourmont dates back to 1850 when 17 monks from the Abbey. of Saint-Sixte in Westvleteren arrived in Chimay to settle there. Twelve years later, they brew a first beer …
First trappist brewing environment: trappist
Further reading: Donald Trump maintains that Iranian nuclear sites are “completely destroyed”, in response to American media information affirming the opposite – Frédéric Faye exhibits all summer in this commune of Cotentin – Lisa Kreuzer moves us as a fragile conqueror – Pep Guardiola to shuffle City pack with ‘10 new players’ at Club World Cup | Manchester City – David Guetta in a very dark period “similar” to what Avicii lived: the alarm bell is drawn.
