Authentic monastic beer from Belgium. It is produced according to the Champagne method and its yeast has been isolated since 1949. It is not pasteurized, and the water used comes from the "Scour Mont" monastery's spring, without any chemical intervention. 

The history of the monastery begins in 1850 when Abbot Jourdain, along with a group of monks, founded the Scourmont monastery (Abbaye de Scourmont), near the village of Chimay. It is the beer of the monks of the order of silence (Peres Trappistes) in Belgium.