Since 1862 the Trappist monks of Chimay Abbey in Belgium have been brewing Chimay Ale combining the artesian water of Chimay Abbey with fine barely malt, an aromatic blend of hops, and Chimay's uniquely cultivated yeast. Top fermentation gives Chimay a distinctive fruitiness of flavor. Fresh yeast is added just prior to bottling resulting in the slight sediment which you can see. This secondary fermentation in the bottle adds to the ale's richness and body. The Trappist fathers of Chimay use exclusively natural ingredients. This product has neither been pasteurized nor filtered. Alcohol 7% by volume.