The principal characteristic of Chimay beer is its refermentation in the bottle due to the yeast and liquid sugar added to the beer when it leaves the abbey.

This is when the second fermentation occurs.

So that it shall be perfect, the refermentation cellar is fitted with four blowers which continuously circulate the air so that it is at an even temperature (approx. 24°C (75.2°F)) and relative humidity from the floor to the ceiling.

This process lasts for three weeks at the end of which the bottles are despatched to the four corners of the earth.