At each stage of preparation of the beer, from the arrival of the raw materials up to the finished product, food safety and hygiene are very carefully observed.

The laboratory also looks after the environmental aspects of brewing. In this respect, it is important to respect certain criteria concerning purification of the waste water. And the solution found by the brewery to achieve this in the best way ? To have its own purification plant which in turn requires its own battery of tests and analyses.

To this is added the 3000 annual analyses performed on the beer throughout its production. Why so many tests? Because Chimay beer is neither filtered nor pasteurised and it is necessary to prevent whole batches from being returned to the brewery. This is a wager that the brewery always wins since there is no recorded case of any return.