The Chimay beer is bottled by the filling machine.

As soon as a bottle is engaged in the carousel, which is fitted with four valves, a vacuum is created in the bottle and carbon dioxide is blown in to create a balance between the pressure in the bottle and the pressure of the beer which is flowing from the filler reservoir.

The beer is poured gently to prevent the uncontrolled formation of foam. The air present above the beer, in the neck of the bottle, before sealing is then removed by the injection under high pressure of micro-drop of water before the bottle is corked.

It then passes to the labelling machine.