A - B - C - D - E - F - G - H - I - J - K - L - M - N - O - P - Q - R - S - T - U - V - W - X - Y - Z
|
|
| |
| |
- Authentic Trappist Product
This means that the product comes from a Trappist abbey, that it is made by the monks or under their control and responsibility and that most of the return is used for charitable purposes.
|
top 
|
| |
| |
- Bottling
The action of carefully transferring the beer from a container into bottles.
|
| |
- Bottom fermentation
We speak of bottom fermentation when this takes place at low temperature (from 6 to 14°C (42,8° to 57,20°F)). When the fermentation is complete, the yeast falls to the bottom of the fermentation vat. "Pils" beers are the bottom fermentation type.
|
| |
- Brewing
The malt is crushed then gradually mixed with water and other non- germinated grains, such as rice, maize or wheat. The mixture is heated through several temperature steps.
|
top
|
| |
| |
- Cistercian
A monk belonging to the religious Order of Cîteaux (Burgundy), founded in the XIth century and reformed in the XIIth by saint Bernard of Clairvaux. The Cistercian Order (VIth century).
|
| |
- Clarification
The purification of a liquid by eliminating suspended particles. In the case of Chimay beer, clarification is frequently carried out by centrifuging , but it can also be done by filtering, for example.
|
top
|
| |
| |
- Draff
The residue of the grain, after decanting and filtration of the wort. The draff is used for livestock feed.
|
top
|
| |
| |
- Fermentation
The addition of yeast to the wort allows the fermentable sugars (simple sugars) to be converted into alcohol and carbon dioxide.
|
top
|
| |
| |
- Gourmet
A glass chalice with a capacity of 18 cl (6.1 fl.oz.) for drinking Chimay.
|
top
|
| |
| |
- Hop
A vigorous climbing plant whose female flowers are used to impart flavour to the beer. They are added to the mash at various stages after the boil is started. The hops give the beer its bitterness and also antiseptic properties.
|
top
|
| |
| |
- La Trappe
A town in l'Orne (Normandy) where the Abbott Armand de Rancé introduced a famous reform in his monastery in the XVIIth century founding the Cistercian Order of Strict Observance.
|
| |
- Lectio divina
Reading the Word of God which occupies a very important place in the spiritual life of the monk. Throughout the celebration of common prayer, he listens to texts from the Holy Scriptures, the reading of which is interrupted by moments of silence during which he allows the Word to penetrate him.
|
top
|
| |
| |
- Malt
Barley which is partially germinated in a controlled manner, then kiln dried. Used in the manufacture of the beer, the purpose being to liberate granules of starch (a complex sugar) from the grain and the enzymes which will convert then into simple sugars during brewing.
|
| |
- Mash tun
This term means the vat in which the beer is mashed as well as its contents.
|
| |
- Mashing
The first stage in the manufacture of the beer which consists of mixing, in the mash tun, the various primary ingredients, that is water, malt (germinated and dried barley) and wheat starch. In order for the grain starch to convert itself into fermentable sugars, the liquid mass is heated while observing certain temperature levels.
|
| |
- Mixed bottling line
We speak of a mixed bottling line when the line permits the bottling of several sized bottles. In the case of the Chimay bottling line, these are bottles of 33 cl (11.2 fl.oz.) and 75 cl (25.4 fl.oz.). On some days, another bottling line is exclusively used for bottling magnums.
|
top
|
| |
| |
- Paste, hard and semi-hard pressed
To obtain a hard or semi-hard pressed paste, the milk (pasteurised or not) is heated to + 36°C (96,80°F) then quickly curdled in a room whose temperature is maintained at + 30°C (86°F). The curd is separated then churned until the particles of curd are reduced to the size of a grain of wheat. To obtain a semi-hard pressed paste, the grains of curd are gently reheated during the churning which hardens them and gives the paste more body. Next, in both cases, it is placed in a mould which is placed under a hydraulic press for the purpose of extracting the suspended whey. The cheeses are then removed from the mould and immersed in tanks filled with brine for several hours. After immersion there follows dry salting which allows the salt to penetrate right to the heart of the paste and forms the protective rind. Then it is stored in the cellar for several months.
|
| |
- Pasteurised milk
Pasteurised milk is milk which has been sterilised by pasteurisation, that is to say it has been heated and then quickly cooled to destroy the germs of fermentation.
|
top
|
| |
| |
- Refermentation in the bottle
Immediately before decanting, a second dose of yeast and sugar is mixed with the matured and filtered beer. This is th e beginning of the second fermentation or "natural champagnisation" which will continue in the bottle for two weeks for Chimay beers.
|
top
|
| |
| |
- Top fermentation
We speak of top fermentation when this takes place at a temperature between 18 and 32°C (64,4°F and 89,6°F). During fermentation, the yeast rises to the surface of the fermented beer. Most special beers, including Chimay, are of the "top fermentation type".
|
| |
- Trappist
A Cistercian monk who observes the reformed rule of La Trappe established in 1661 by Rancé.
|
top
|
| |
| |
- Vintage
A vintage beer (or wine) carries figures indicating the year of production.
|
top
|
| |
| |
- Wort
Liquid extract resulting from filtration of the mash mixture after heating. The wort is only called beer after fermentation.
|
top
|
