NEW! Chimay celebrates 175 years of exclusive Trappist beer

The Chimay brewery is celebrating the 175th anniversary of Scourmont Abbey this year with an exclusive limited edition Trappist beer: Chimay 175, as announced in a press release on Tuesday.

The Chimay brewery presents its new Trappist beer as ‘a light, lively and refined beer, brewed in the spirit of monastic tradition’.

Chimay 175 has an alcohol content of 6.5%. Like the brewery's other beers, it will carry the ‘Authentic Trappist Product’ label. This label guarantees that the beer is brewed in the Trappist abbey under the supervision of the monks and that the majority of the profits are donated to social causes.

Founded in 1850, Scourmont Abbey is a Cistercian abbey in the heart of the Belgian province of Hainaut.

Pre-order now at The Crafts - limited edition

Hops and health- Humulus lupuluS

Hops are one of the most important economic plants due to their relationship to the production of beer.

The bitter substance (lupulin) of the refined hops is important for the shelf life and the spicy flavour of the beer. Wild hops, such as those found here in damp bushes, in river meadows and along fences, have too low a lupulin content to be used in beer production.

However, hops, both cultivated and wild, have been utilised in herbal medicine since time immemorial, especially the flowers and fruit. Young hop shoots are an invigorating soup seasoning. The old herbalists recommended hop shoots for spleen and liver constipation, jaundice and chest catarrh. Leaves and flowers have healing powers against dropsy. They are boiled in wine and a small liqueur glass of this decoction is drunk three times a day. Hop cones, mixed with sage, make an effective tea against kidney and bladder stones, jaundice and dropsy, bedwetting and severe pollutions and as a sedative.

Fresh, crushed hop leaves make effective compresses for bruises and tumours. A pillow stuffed with hop leaves brings good sleep to people for whom other remedies fail.

Flowering time: May;

Collection time: Hop shoots in spring ;

Flowers in May;

Hop cones in autumn

Belgian perfection: the art of combining beer and chocolate

Swiss chocolate goes very well with Belgian beers

Introduction: Belgium is not only the land of fine chocolates and world-famous beers, but also a paradise for connoisseurs who know how to combine both delicacies. But this harmony is a true art - and not for the superficial palate. As a connoisseur, you know that chocolate and beer are about more than just indulgence: it's a cultural and sensory experience that combines centuries-old craftsmanship.

In this article, we delve deep into the history of both traditions, explain why chocolate and beer complement each other so perfectly and give tips for unforgettable pairings that might surprise even the most experienced palates.

A look at history: from monastery beer to Grand Cru chocolates:

Belgium is a country of traditions, where both the art of brewing and chocolatiers play a central role. Monastery beers, brewed by Trappist monks in the Middle Ages, have a centuries-old history and are still a symbol of quality and authenticity today. In the same way, Belgian chocolate has developed from a colonial commodity in the 17th century to a worldwide export hit.

Did you know that some breweries and chocolatiers even work together today to create specially matched products? This makes pairing not just an art, but an expression of Belgian identity.that some breweries and chocolatiers are now even working together to create specially matched products? This makes pairing not just an art, but an expression of Belgian identity.

Why beer and chocolate harmonize so well: It may sound surprising, but beer and chocolate share some similarities that make them ideal partners:

Complex flavor profiles: Both beer and chocolate offer an enormous range of flavors - from fruity and spicy to nutty and smoky.

Balance between sweetness and bitterness: The bitter substances in the beer (hops) complement the sweetness and cocoa content of the chocolate in an amazing way.

Mouthfeel and textures: The creamy mouthfeel of high-quality chocolate contrasts excitingly with the effervescence of beer.

Pairing tips: The best combinations for connoisseurs

Dark chocolate (70-85%) & Quadrupel Quadrupel beers such as the world-famous Westvleteren 12 bring notes of dried fruit, caramel and spices that harmonize wonderfully with intense dark chocolate.

Milk chocolate & lambic A fruity lambic, for example with a hint of cherry (Kriek), complements the soft sweetness of milk chocolate and enhances the fruity aromas.

White chocolate & Witbier The citrus and coriander notes of a classic Witbier (such as Hoegaarden) form a refreshing contrast to the buttery sweetness of white chocolate.

Pralines with salted caramel & tripel. The slight bitterness and spiciness of a tripel (e.g. Chimay Tripel) underline the salty-sweet nuances of a caramel praline.

Personal recommendation: My favorite pairing: During a visit to Bruges, I discovered the combination of an intense Orval and a chocolate with candied ginger. The herbal notes of the beer and the spiciness of the ginger won me over immediately - a taste experience that I have not forgotten to this day.

Conclusion: an adventure for the palate

The world of Belgian and Swiss beers and chocolate offers endless opportunities for creative experimentation. With the right balance of experimentation and knowledge, you can create unforgettable moments of pleasure.

For those who want to discover Belgian delicacies: The Craft offers an impressive selection of authentic Belgian beers that are perfect for pairings. From Trappist beers to fruity lambics, every connoisseur will find something to suit their personal taste.

Have you already discovered your perfect pairing? Feel free to share your experiences in the comments!