Britain’s Cat Ferguson stunned the field to to claim victory at Binche-Chimay-Binche pour Dames as Jasper Philipsen forced to settle for fourth in chaotic sprint into in Binche only coming around his compatriot in the final 50 metres Philipsen found himself with no lead-out riders left in the last 100 metres after a chaotic run for home prompting him to launch early away from Danny van Poppel (Red Bull-Bora-Hansgrohe) as the bunch hit the cobbled finishing rise This is De Lie's seventh win of the season and makes him the first rider from Wallonia to win Binche-Chimay-Binche since Frank Vandenbrouke in 1996 "The first two or three hours of the race I didn't really have good legs but I stayed calm The team really did a good job and I felt stronger and they kept the front," said De Lie who admitted pre-race that he wasn't in his best shape after a long season.  I saw that Jasper Philipsen went so I went onto his wheel and back to the best possible place and it's fantastic to win here in Wallonia in this jersey I didn't have the best legs but after three hours I got into it and they responded well It's really nice to add this one to my palmarès." The 198.6km race set off from Binche in the morning with grey and windy conditions prepared to greet the field The break of the day was formed in the opening 10 kilometres Adrien Maire (TDT-Unibet) and Rindert Buiter (VolkerWessels) Racing was quick in the peloton with lots of teams working to keep the deficit around 3:30 until they started to reel in the six break riders which didn't take long once they entered the final 50km.  Attacks came from the likes of Anthony Turgis (TotalEnergies) and Dries De Bondt (Decathlon AG2R La Mondiale) - on several occasions which forced others behind to respond like Jasper Stuyven (Lidl-Trek) and Alessandro Covi (UAE Team Emirates) Covi managed to get a gap and go solo but the racing was on behind and he was kept around a 15-second margin until the final lap of the local course around Binche when he was joined by Andreas Stokbro (TDT-Unibet) with 13km to go.  The Dane quickly had a compatriot with him in front when Magnus Cort Nielsen (Uno-X Mobility) decided to bridge across before attacking solo which ended Covi's and Stokbro's day in front He wasn't allowed much freedom as the sprinter's teams wanted to get into ideal position for the final 10km run to the line bringing things all back together with Lidl-Trek Alpecin-Deceuninck and Lotto Dstny best positioned.  Alpecin took full control in the final 5km as things got more chaotic and strung out on the tailwind roads approaching Binche with Girmay's Intermarché-Wanty train positioned just behind.  Philipsen's team continued to dominate the lead-out until the final approach to the line and the cobblestone sectors arrived they ran out of riders and he was left to navigate the last kilometre on his own.  With other pre-race favourite Tim Merlier (Soudal-QuickStep) way down and not contesting the finale Philipsen opted to launch early away from Van Poppel who was in his wheel but couldn't maintain his effort.  all eventually passing the top sprinter at the line as he was resigned to fourth in a disappointing day out in Belgium The Belgian champion will look for more success to round out 2024 at the Sparkassen Münsterland Giro on Thursday and Paris-Tours on Sunday Results powered by FirstCycling during which time he also wrote for Eurosport Prior to joining the team he reported on races such as Paris-Roubaix and the Giro d’Italia Donne for Eurosport and has interviewed some of the sport’s top riders in Chloé Dygert he spends the majority of his time watching other sports – rugby Circuit de Chimay is a scenic road course nestled in the Southern Belgian countryside just a few miles from the French border near the quaint town of Chimay renowned for its Trappist Monk Beer Brewery transforms into the backdrop for the European Bug-In The event celebrates all air-cooled Volkswagen models offering owners and fans a playground to explore their passion for these iconic vehicles The European Bug-In has become one of my favorite events The original Bug-In began in the USA in October 1968 with its inaugural edition organized by Vic Wilson at the Orange County International Raceway in Irvine Focused on era-popular modified and hot-rodded Beetles and Buggies Volkswagen enthusiasts and car clubs across the United States flocked to the event which soon gained sponsorship from well-known VW tuning brands including EMPI This wasn’t your typical car show as we know them today It was a vibrant event where competition and camaraderie took center stage featuring the nation’s fastest Volkswagens over the quarter mile which recognized the event’s best Volkswagens over several categories including Vintage and Custom There was even a tongue-in-cheek ‘Worst of Show’ award presented these shows took place twice annually – once in spring and once in fall – culminating in the 31st and final Bug-In held in October 1983 Following the closure of the Orange County International Raceway the Bug-In was resigned to the history books With the show’s previous editions serving as their inspiration Freddy and Mike decided to bring this concept to Europe they needed a venue with ample space and potential primarily used for motorcycle races since 1926 hosted the inaugural European Bug-In in 2007 uniting VW enthusiasts from across the continent and even the United States The front straight now serves as the event’s entrance featuring the iconic red Chimay bridge and a paddock for drag cars The infield includes a large swap meet where enthusiasts and vendors offer new and used parts There’s also a disco tent for late-night entertainment The circuit’s back straight transforms into a quarter-mile drag strip While the track surface isn’t conducive to personal best ETs the drag racing is still a great spectacle featuring everything from street-legal souped-up 1.6L Beetles to fully-built drag cars boasting wild flat-four engine setups A vintage twin-engined dragster debuted at this year’s event thanks to a showdown organized by the Belgian Drag Racing Association (BDRA) and Dutch Hot Rod Association (DHRA) to determine the event’s fastest car Among the exhibition highlights was Oklahoma Willy a jet-engined single-cab split Bus that blew everyone away (not literally a patina-covered T1 Transporter winning the audience over Another crowd favorite was the famous orange-and-black Initial Cox Beetle expertly piloted by its French driver and turning tire rubber to smoke at every opportunity Despite heavy rain on Saturday dampening the racing activities the Show ‘n’ Shine area presented a stunning array of VWs Awards were given in categories including Old Speed A hallmark of these air-cooled shows is the sprawling campsites packed with Buses It’s not just about showcasing or competing in your Volkswagen; it’s about the journey and the camaraderie of fellow enthusiasts a sentiment often overlooked in other automotive sub-cultures If you have any interest in air-cooled VWs make sure you mark European Bug-In #11 on your 2025 calendar as my experience from attending six editions has shown it’s either scorching hot or pouring rain – there is no middle ground VW related stories on Speedhunters There were very important cars that were in the Cal Look area One of them was a replica of Dean Kirsten's (Hot VWs photographer) first car It has extremely rare and important parts on it like the Dean Dyno Soars aluminum wheels Maybe one of these days you can go on the Cal Look Caravan from Germany to EBI There sure where some very special "legendary" cars there but it is very hard to cover them all at an event this big I can only imagine how big it's become over the years Seems like I hear more and more people at the California Bug In talking about it Even with the rain this year the campside was packed Infestation of air-cooled goodness!I've always really appreciated the mix of styles when it came to classic vw culture I always enjiy seeing the incredible variety in styles and builds on basicly "the same car" at aircooled events No there where way more gias i just didnt get a chance to shoot every car there as there are 500+ Speedhunters is an international collective of photographers writers and drivers with a shared passion for uncovering the world's most exciting car culture stories Instagram or YouTube Shorts – and use #whatsyourtour to show us what the Tour de France means to you… explore the countryside or just cruise down the road in a zen-like state Follow the Tour with general updates and become the best version of Peter Sagan you can be How to successfully explain that you need a new bike Factual reports on all the latest health trends and nutritional methods We’ll help you get the most out of your training sessions Veer off the main road and explore nature first-hand Learn to navigate the jungle that is city cycling For a sense of adventure that knows no bounds Guide your relatives toward the one thing that actually matters WeLoveCycling.com is an online magazine that brings you original stories fresh videos and special reports from the wide world of cycling The 22-year-old Belgian champion Arnaud de Lie (Lotto Dstny) won Tuesday’s one-day Binche-Chimay-Binche with a late beating a pair of Tour de France Škoda Green Jersey Winners Biniam Girmay (Intermarché-Wanty) and Jasper Philipsen (Alpecin-Deceuninck) just ahead of the Belgian Cofidis rider Milan Fretin with Philipsen fading to a disappointing fourth The 198.6km route was always going to end in a sprint finish as the few bumps in the road and the capricious winds were of little help to the many breakaways that featured in the last 35km of the race The final 80km took place on a loop around the town of Binche The most serious of the breaks was that of the Italian Alessandro Covi (UAE Team Emirates) who took off on his own 29km from the finish line and though he picked up help late on in the person of Magnus Cort (Uno-X Mobility) The drive of the teams with sprinters in the race was irresistible and the break ended with 11.2km left to ride The race for the line began in earnest 600m from the finish 2021) Danny van Poppel (Red Bull– BORA–hansgrohe) made a very early dash for the line who had lost all his leadout riders and was looking to use van Poppel as a springboard a delighted de Lie said that before the race he thought he had no chance to win “In the morning I didn’t feel good about my form and didn’t have good legs but after three hours [of racing] they were good again,” he said “The team did a good job keeping me in front It’s fantastic to win here in Wallonia.” De Lie was born in the region He beat Philipsen and Wout van Aert (Visma–Lease a Bike) to win the Belgian championship in June Girmay and European road race champion Tim Merlier (Soudal–Quick Step) in the race this was an unusually high-quality lineup for this second-level race who was widely considered the favorite for the win never had a foothold in the race and finished 15th It's going to be so great to have you with us We just need your email address to keep in touch WeLoveCycling.com is an online magazine that brings you original stories Rooted, resilient, resonant: Off-grid family living amongst the rugged Australian landscape Using DecoBatten®’s latest profile on The Seaside Sanctuary Solid Nordic softwood in interior design: Sustainable solutions for joinery, flooring and wall panelling Construction of resort-style clubhouse begins at AVID’s over 50s lifestyle precinct in Fraser Coast Sign up to our newsletter for the latest industry news, products and inspiration. relies on maintenance-free spherical bearings from igus in its bottling plant seized ball bearings with lubrication-free igubal H3 bearing inserts the brewery was able to increase efficiency and reduce maintenance The Chimay Brewery is one of thirteen breweries in the world that produces Trappist beer the majority of their profits are intended for social projects Brewed at Notre-Dame de Scourmont Abbey in the Belgian province of Hainaut, Chimay produced around 18.5 megalitres of beer in 2018 The high production requirements posed special challenges for the bottling plants especially due to frequent failures and the seizing of conventional metallic ball bearings to shafts The replacement of a defective ball bearing could take up to one and a half days which unfortunately led to production losses As part of a project to optimise the filling lines Chimay turned to igusto find a permanent solution to this problem After an extensive series of tests and optimisations the igubal H3 bearing proved to be the optimal choice and since the changeover in September 2022 these bearings have shown very little wear The igubal H3 bearings offer many advantages that significantly improve the brewery's production process They are made of tribologically optimized high-performance plastics the bearing material is working well within design limits The igubal bearing inserts are much easier to install and replace than metal ball bearings which drastically reduces maintenance times there is no longer any wear-related shaft damage which extends the service life of the entire system Another advantage is the high resistance of the igubal H3 bearing inserts to chemicals the line achieves an impressive speed of 55,000 bottles per hour After a successful test phase on three different production conveyors Chimay has already ordered 150 additional bearing inserts to replace the remaining ball bearings we have been able to solve the most important problem on our conveyor systems and significantly extend the service life of our systems," says Vivien De Schryver “Top-fermented Trappist beer has a coppery color topped with a creamy head fruity apricot aroma and a balanced flavor Silky mouthfeel and a light touch of bitterness and a pleasant astringency and figs with medium sweet- ness from banana notes Earthy or musty notes sit atop a bit of melanoidin malt character.” Flavor: “Moderate sweetness up front with notes of honey or light molasses which extend into the aftertaste with notes of banana and a little plum Medium carbonation with a moderate body and a slight alco- hol note toward the end that is complementary The bitterness-to-sweetness balance is spot on.” Overall: “Moderate amount of sweetness with notes of honey and banana Good esters balance with an appropriate alcohol level The best new craft beers available in a beer store near you New Belgium wood cellar blender Lauren Limbach was gifted a new foeder that she aptly named Dominga—a play on the Spanish word for Sunday She first created a mimosa-inspired golden sour called “Dominga: Goddess of Brunch.” Now we are excited to introduce the cocktail-inspired version Inspired by the classic cocktail of Mexico Dominga packs a refreshing combo of bright grapefruit and lime flavors Oaktoberfest is our oak-inspired homage to the great German tradition of Oktoberfest We go the extra mile of maturing this beer in French oak barrels to create an amazingly smooth mouthfeel The result is a classic German festbier with a hint of West Coast hoppiness and roast coffee—yet each annual release also bears its own subtle imprint we aged the beer for a year in 12-year Elijah Craig barrels These coveted bourbon barrels imparted signature notes of charred oak taking the Parabola experience to new heights Pour some out in your favorite snifter; behold the impossibly opaque color as you allow it to warm up a bit; and then let the dark magic of Parabola stun your palate with its unrivaled flavor and complexity ride Sierra Nevada’s interstellar wave of tropical flavor in this Cosmic Little Thing Head into orbit with this 8 percent ABV hazy double IPA before the next Hazy IPA rotator hits Look for Cosmic Little Thing in six-packs and 19.2 oz singles Out-of-this-world flavor that packs a punch—take a journey with Cosmic Crusher “Cosmic Crusher is our crazy adventure into the realm of imperial juicy IPAs,” says brewmaster Matt Brynildson Cosmic Crusher is built around two ultra-tropical hops—Galaxy and Strata and mouthfeel that can only materialize at high strength crossing the line into a whole new cosmos of punchy mango and pineapple character Luponic Distortion is the Firestone Walker trailblazer that continues to break the rules The classic Luponic Distortion base recipe returns with an all-new hop blend to deliver a fresh blast from the past Brewed with a secret blend of new-age hops the 2024 edition of Luponic Distortion turns up the volume with mind-bending flavors of lychee Available exclusively in the Beer Before Glory IPA Mixed Pack The 21-year-old American racked up another top ten in an important one-day race The final Belgian event of the season came down to a bunch sprint but it was far from being a straightforward one due to the cobbles and the numerous tricky corners that spiced up the final kilometers of this 37th edition Soudal Quick-Step controlled the 198.6km race from the beginning posting Ayco Bastiaens at the front of the peloton to keep the escapees’ gap in check and later – after the breakaway was brought back – made sure of being present in all the dangerous moves with the likes of Kasper Asgreen and Yves Lampaert but they were all neutralized by the peloton the sprint trains derailed and it was soon every man for himself Luke Lamperti was left to carry the flag for our team and the young American didn’t disappoint taking a solid sixth at the end of the race won by Arnaud De Lie (Lotto-Dstny) for what was his tenth top-ten result since the beginning of the season Photo credit: ©Luc Claessen / Getty Images to know how many times a particular page is read We only use this information to improve the content of our website These cookies are only placed after you have given your consent 18-year-old takes second pro win for Movistar and first since becoming junior world champion British super-talent Cat Ferguson continued her stunning run of form with victory at Binche-Chimay-Binche pour Dames taking her second win as a professional and first since becoming junior time trial and road race world champion in Zürich who is still riding as a stagiaire in just her fourth race for Movistar was led out perfectly by Emma Norsgaard who kept the pace high in the final until her young teammate launched The Brit quickly distanced Charlotte Kool after the top sprinter suffered a late mechanical and easily sprinted to the victory ahead of Christina Schweinberger (Fenix-Deceuninck) and Anniina Ahtosalo (Uno-X Mobility) I'm still a stagiaire and this is totally not what I expected at the front of the race so it's really surreal," said Ferguson post-race "I'm so grateful to the girls because I'm new and they are so welcoming and accommodating and they help me so much to learn.  "I hope to just continue how I'm doing now - if I can keep on the progression that I'm going on at the minute then I think I can achieve great things but the next three years are just about adapting to the new category and learning from the girls around me." The 117km race from Chimay to Binche was all about the closing circuit in Binche which featured two short cobbled sectors tackled three times apiece plus a 3.2km Several breakaway attempts were made during the opening 70km including a solo move from Karolina Perekitko (Winspace) The Polish racer was brought back with 50km still to run Uno-X Mobility controlled the pace at the head of the peloton on the way towards the closing circuits before Jeanne Korevaar (Liv-AlUla-Jayco) put in the first major attack.  She was soon caught and passed by Victoire Berteau (Cofidis) and Anneke Dijkstra (VolkerWessels) with the pair pushing on alone and racing into the final kilometres only 10 seconds separated them and the peloton and it was DSM-Firmenich PostNL who brought them back for good just inside the final kilometre Movistar were next to take over the pacemaking with Ferguson lying behind Emma Norsgaard in the lead-out train DSM's Charlotte Kool was also in prime position for the sprint though a slip from the pedals at an inopportune moment saw her chances in the sprint all but disappear Ferguson took advantage of the situation and hit the front holding off charges from Schweinberger and Ahtosalo to secure the win as Kool finished a place back in fourth Results powered by FirstCycling Dani has reported from the world's top races She has interviewed many of the sport's biggest stars and her favourite races are the Giro d'Italia Chimay Belgium — Announcing Chimay Premi├¿re on draft in the U.S Manneken- Brussel Imports and Bi├¿res de Chimay are proud to offer this signature ale in kegs in select markets beginning in June The Trappist monks at Scourmont Abbey in Chimay Belgium have been brewing Premi├¿re since 1862 This copper-colored ale boasts flavors of apricots and nutmeg—with aromatics made all the more dramatic by the draft pour This announcement marks an important milestone for Chimay and the Trappist category in the U.S. Premi├¿re now joins the ranks of only a handful of Trappist beers available on draft this side of the Atlantic About the Trappists: Chimay is one of only ten Trappist breweries in the world Certified Trappist breweries must strictly adhere to rules set out by the International Trappist Association the governing body that oversees and protects the Trappist trademark by the hexagonal “Authentic Trappist Product” logo that is displayed on their label Early Registration Open You are using an outdated browser. Please upgrade your browser to improve your experience. What’s all the buzz about Trappist beer? Trappist is a term used to describe a specific order of monasteries which branched off from other Cisterian congregations in 1664 in La Trappe, France. While some of the strict rules put into place by the monastery’s head abbot way back then have since been relaxed, one of the most important tenets of Trappist belief, that all such monasteries be self-sufficient, remains in place. True Trappist beers are defined as those brewed within the walls of a Trappist monastery, under the control and responsibility of a community of monks who are involved throughout all steps of the brewing process and the marketing of the finished product. A large portion of the income generated by this activity is devoted to the needs of the community and social work. In 1998, eight Trappist abbeys founded the International Trappist Association to protect the Trappist name from misuse by commercial enterprises and establish specific criteria for the beer bearing its trademark and logo. Other products produced by monasteries such as jams, cheese, yeast and other goods can bear this logo as well. At present, the ITA unites 19 Trappist abbeys within Europe, along with one in Spencer, Massachusetts. Chimay beer is brewed in the Scourmont Abbey, which was established by a small group of monks near the town of Chimay, Belgium back in 1850. A farm, a brewery, and cheese-making operation soon followed. The abbey carries out much the same economic activities now as it did then, all the while respecting ethical values: the use of only natural and protected ingredients, respect for its workers, and using income from sales generated toward social aid. Chimay’s range of beers is not extensive. The Red is fruity, coppery and slightly sweet; the Blue a dark ale with a strong aroma; the Triple, a brew that walks the balance between sweet and bitter; and the Gold, with its hoppy aroma and spices. The latest addition to the Chimay family is the Grand Réserve barrel-aged, which gains its nuances by fermentation in wooden barrels. It’s possible to experience the winning combination of Chimay beers and cheese. A four-step tasting process and ideal beer-cheese pairings are shared on the Chimay website. Photo by Rie Ono - Patron enjoys a pint of Chimay Beer Espace Chimay is located at Rue de Poteaupré 5, B-6464 Bourlers, Belgium. The brasserie is open daily except in the low season when it’s closed on Mondays. Fees are not advertised on their website so be sure to check directly with Espace Chimay. Sign up to receive travel tips, local event details, restaurant reviews, recipes, community news, and more every week from Stripes Europe. The Belgian community that crafts the acclaimed Chimay beer is also a source for excellent cheeses that pair well with the ales Chimay is often considered one of the world's best beers, and the namesake southern Belgian community is also a source for very fine cheeses that pair well with the ales. Read Wine Spectator's report and see specific picks, from a creamy and buttery classic to a richer, tangy cheese. Full access to our database of more than 425,000 wine ratings Early access to reviews on our editors' favorite just-rated wines Make this recipe for a rustic pie-like dessert from the new Galette! cookbook and toast … A simple spring menu from the celebrity chef Discover the allure of Spain’s essential, fragrant spice A look behind the curtain at Utah’s Beehive Cheese Co. This simple one-pan dish comes together in 20 minutes and pairs well with an Italian … From the new Mostly French cookbook, this lemon and sumac chicken—paired with one of our … T'is the season to be a beer and cheese lover in Evansville Our options for craft and import beers have never been better and there have been some new or rarer cheeses added to our local selection as well there's nothing quite like enjoying them together the brand name of beer crafted for nearly 150 years by the Trappist monks at the Scourmont Abbey in Chimay (If you've enjoyed Rudolph's Revenge at Turoni's you've tasted a syrupy version of this style which is made with added sugar for a heavy body and lingering sweetness.) European Abbeys often operate their own farms and many of Europe's classic beers and cheeses originated long ago in these havens continue to still produce their signature products Chimay brews three beers that are locally available: Premiere -- a dubbel or brown ale with a sweet heavy body and red label; Grande Reserve -- a darker slightly more bitter and higher-alcohol variety with a blue label; and Cinq Cents a golden tripel with the most hops of the three fewer people realize that the monks at Scourmont produce highly acclaimed cheeses as well According to Steven Jenkins' 1996 Cheese Primer Chimay cheeses are typical of monastery cheeses made in Belgium high-moisture cheese with an interior texture similar to Brie Chimay cheeses are made with pasteurized cow's milk dry white mold rind with a pronounced mushroom flavor Chimay is surface ripened with bacteria that give it a moist milk is curdled and then the curds are washed with clear water to remove lactic acid This leaves a lightly sweet taste and lower amount of tang or sharpness on the tongue The cheese is then pressed lightly into molds submerged in brine until just the right amount of salt has been absorbed treated with the bacteria and finally placed in the aging rooms where it is washed with either brine or one of Chimay's beers to retard mold growth until it is ready for export Jenkins reported Chimay cheeses to be very rare in the U.S In more recent years they are turning up more often and the brine-washed Grande Classique style is currently available at the new Schnucks location in Lawndale where they have installed a very impressive import cheese case Chimay suggests enjoying the Grande Classique cheese with their hoppier I like to offset the tinge of bitterness in the cheese's rind with the sweeter taste of Chimay Premiere Those who appreciate the bitterness of hops and want to accentuate it with the flavor of the cheese would do well with Grande Reserve or the even drier Cinq Cents similar cheese to try with Belgian ale is Chaumes produced in southwestern France since 1971 in the style of the old Trappist cheeses It is less strong and slightly softer than Chimay so if you're just starting out with “bigger” cheeses it is a good one to try Remember to permit all cheeses to come to room temperature before serving herbs or god forbid cheese powder will simply undermine the flavor of the fine cheese for which you paid a substantial price per pound Great beer and cheese are wonderful enjoyed alone enjoy them with the following classic Belgian dishes 1/4 cup coarsely chopped fresh flat-leaf parsley Kosher salt and freshly ground black pepper Season beef with salt and pepper in a bowl; add flour and toss to coat 6 large Belgian endives (about 2 pounds total) Line a rimmed baking sheet with parchment paper and place endives cut-side up on the baking sheet Drizzle with oil and sprinkle with salt and pepper Turn endives over and continue roasting until golden brown and very soft Jean-Francois Flechet has somehow managed over the past dozen years to make the Belgian waffle one of Cincinnati's signature foods But his four Taste of Belgium cafes have gone well beyond the waffle to create a modern menu based on Belgian cuisine from mussels and frites to waffles and chicken to Belgian chocolate brownies And they feature beer lists that are the best introduction you can get to the beers of Belgium acknowledged as some of the best in the world.  (Things move slowly in the world of Trappist ales.) Taste of Belgium is now the only place outside of the Belgian abbey where you can always get all four And Taste of Belgium now has miniature Chimay glasses so they can offer a tasting flight in the right goblet style.  Taste of Belgium is now also serving Chimay cheeses each of which pairs particularly well with one beer.  Flechet says he wants to have the best-curated beer list in the city with each choice exemplifying a style of beer of the various styles of Belgian beers which many craft beers try to emulate.  'What a phenomenal talent she is' - Ferguson wins Binche-Chimay-Binche AdvertisementHow was your experience today a small group of Trappist monks settled on the wild plateau of Scourmont near Chimay in southeastern Belgium managed to transform the barren soil into fertile farmland and a cheese plant sprang up around L'abbaye Notre-Dame de Scourmont from which the monks still produce their authentic Trappist beers and cheeses under the Chimay label the monks launched a new kind of Chimay cheese Rather than washing this semi-soft cheese in salted water during the ripening process Though this à la bière method imparted a pungent aroma The monks make their Première cheese by washing it in their Première beer Both are also simply known as Chimay \"red\" beer and cheese creamy cow's milk from the region and ripened for three weeks the resulting cheese tastes of apricots and peaches with some bitterness and the unmistakable taste and aroma of malt and yeast The monks make their Grande Classique (blue-label) cheese in a similar way but instead wash it in the abbey’s Grande Réserve spiced ale with a powerful aroma of raisins and molasses The result is a cheese with a flavor that is at turns salty ideally the very same beer that the cheese itself was washed in And while sampling these Trappist products you can rest assured that the monks were responsible for quality control during the entire production process and that most of the income from their beers and cheeses goes toward various social aid projects a small group of Trappist monks settled on the wild plateau of Scourmont near Chimay in southeastern Belgium and a cheese plant sprang up around L’abbaye Notre-Dame de Scourmont Though this à la bière method imparted a pungent aroma The monks make their Première cheese by washing it in their Première beer Both are also simply known as Chimay “red” beer and cheese creamy cow’s milk from the region and ripened for three weeks Sign up for our newsletter and get the best of Gastro Obscura in your inbox The abbey’s very own restaurant and tasting room has various beer-and-cheese taster combinations Follow us on Twitter to get the latest on the world's hidden wonders Like us on Facebook to get the latest on the world's hidden wonders Chimay Grand Reserve is the strongest of a trio of beers made for public consumption at Bieres de Chimay dark Belgian ale debuted in 1956 as a spicy The beer known familiarly as Chimay Blue is quite complex The semi-dry finish hints of burnt caramel it certainly has the requisite warmth of a dark ale brewed for winter — Eric Pera can be reached at eric.pera@theledger.com or 863-802-7528 Source : www.uci.org © DirectVelo - Tous droits réservés. Mentions légales - CGV Vous pouvez aussi consulter du contenu spécifique à la FranceBelgique : Look out for your first newsletter in your inbox soon We help you navigate a myriad of possibilities Sign up for our newsletter for the best of the city By entering your email address you agree to our Terms of Use and Privacy Policy and consent to receive emails from Time Out about news, events, offers and partner promotions. Tokyo Get ready to celebrate the winter holidays early this year with a refreshing pint of Belgian brew at Shinjuku Sumitomo Building’s Sankaku Hiroba Held for five days from December 11 to December 15 the Shinjuku edition of Belgian Beer Weekend will feature a lineup of over 70 different Belgian beers Find your favourite brew from popular labels like Chimay and Duvel to rarer beers like Omer and Enghien d’Hiver there are a variety of stalls serving beer grub including Belgian meatballs Coinciding with the holiday season, Belgian Beer Weekend will also be offering caramel and apple cinnamon chocolate from Belgian chocolatier Delrey – a perfect pairing to a bitter pint you will need an original Belgian Beer Weekend 2024 glass and tokens to enjoy the drinks Get the starter set for ¥3,500 (¥3,750 on the day); it comes with 10 tokens You can always purchase more tokens at ¥1,100 for packs of four Purchase an advance ticket online now to avoid queues on the day. facebooktwitterpinterestinstagramAbout us Join us at the Akustika Fair at the Nuremberg Exhibition Centre from April 4-6 Meet The Strad team at stand F08 and pick up a free copy of the magazine The Strad Directory Jobs Tim Ingles took a close look at a decorated violin which was part of a now separated quartet of instruments Jean-Baptiste Vuillaume wrote to François-Joseph Fétis regarding the Paris Great Exhibition of that year: ‘I have shown two quartets which embody all that I know since they are as close to perfection as can be.’ Vuillaume was clearly pleased with his work and the instruments also made an impression on a Belgian nobleman by the name of Victor Charles Antoine de Riquet De Riquet bought one of the quartets and requested that his family’s coat of arms be emblazoned on the back of each instrument which are sadly no longer together as a quartet Vuillaume had completed the quartet in 1865 and the instruments bear his production numbers 2609 Provenance The violin featured here is numbered 2611 and was brought to the US by Nathan Posner and subsequently passed to Sol Kinder and then to Louis Feiler From about 1980 until 2009 it formed part of the collection of Olivier Jaques of Zurich Spycher was a pupil of Nathan Milstein and grew up in a highly musical family where the likes of Clara Haskil and Arthur Grumiaux would visit to play chamber music Craftsmanship The violin is finished with Vuillaume’s characteristic sureness of hand and attention to detail The slanting f-holes are reminiscent of the very pinnacle of Stradivari’s working life (1714–16) and the choice of maple for the back recalls the ‘Titian’ of 1715 more precise than one would expect to see on even the best preserved Stradivari and the bee stings of the purfling extend gracefully into the corners If the elaborate decoration on the back is not in itself suffi cient to identify the violin as a Vuillaume the perfectly semi-circular locating pins and the butted purfling joints leave us in no doubt it remained in a vault in Paris for more than 70 years The 1726 ‘Saveuse’ is one of the smallest cellos Antonio Stradivari ever produced John Dilworth discovers the unique characteristics of this rare model The violin is a very close copy of a ‘golden period’ Stradivari Our May 2025 cover star describes the instrument as the ‘most extraordinary Strad’ he has played on Our April 2025 issue cover artist discusses her bow and instruments Colin Gough and Jim Woodhouse share their memories of the well-regarded British luthier and acoustician Site powered by Webvision Cloud As a passionate champion of the local dining scene Lori has reimagined the restaurant critic's role into that of a trusted dining concierge guiding food lovers to delightful culinary discoveries and memorable experiences Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop fed by insatiable curiosity and fueled by the people whose stories entwine with every dish Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food" Her work has garnered journalism awards from entities including the Milwaukee Press Club Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association writing or planning for TV and radio spots you’ll find Lori seeking out adventures with her husband Paul snuggling with her cats and looking for ways to make a difference what was your father's impression of Ysaye's playing of course I am happy to tell you more about Ysaÿe.. I was actually wrong with the possible date when my dad heard him playing; I just did a quick research and I believe it must have been around 1920 because it was after WWI but my dad left Kosice around 1925 As my father learned to play the violin because he found one in the attic of their house it was perhaps the biggest event ever for him when after the war when life was starting to be back to normal and so he attended every concert they had there maybe already in the former synagogue where the Kosice phil plays still He described it so that everyone in the hall was surprised to see nothing else but a huge armchair in the middle of the stage and when Ysaÿe came in they were even more surprised to see this big man slowly come in (actually he said "rolled" in - in Hungarian we compare big people very unrespectfully to a ball) with his tiny violin and made himself comfortable in that chair Even he asked himself if this guy would be able to play at all there was suddenly - as he explained - electricity in the air and so for my dad this was one of the most wonderful memories in his life Unfortunately I don't remember more details or my dad didn't tell me more but he was a big Ysaÿe fan for all his life another former pupil of the great Belgian violin school 2017 at 11:37 AM · What a fabulous piece 2017 at 03:38 PM · What an impression If it was after 1918 when Czechoslovakia originated it wasn't old Hungary anymore but in Czechoslovakia where the concert took place This article has been archived and is no longer accepting comments Violinist.com is made possible by.. Shar Music Find a Summer Music Program Violinist.com Shopping Guide Larsen Strings Los Angeles Philharmonic Peter Infeld Strings JR Judd Violins Dimitri Musafia, Master Maker of Violin and Viola Cases Pirastro Strings Juilliard 2025 Starling-DeLay Violin Symposium Los Angeles Chamber Orchestra Colburn Chamber Music Intensive ARIA Academy Bobelock Cases Violin Lab Barenreiter Bay Fine Strings Violin Shop FiddlerShop Fiddlerman.com Johnson String Instrument/Carriage House Violins Southwest Strings Metzler Violin Shop Los Angeles Violin Shop Violin-strings.com Nazareth Gevorkian Violins Discover the best of Violinist.com in these collections of editor Laurie Niles' exclusive interviews Violinist.com Interviews Volume 1, with introduction by Hilary Hahn Violinist.com Interviews Volume 2, with introduction by Rachel Barton Pine when many people make sacrifices like giving up sweets Instead of giving up this fine fermented beverage I suggest incorporating more beer brewed by monks into your routine to make you feel more holy Monastery breweries in Europe date back to the Middle Ages The Trappist Order is the most widely known of these and there are strict rules these monks must adhere to most of which are located in central Europe The International Trappist Association was formed in 1997 to prevent non-Trappist breweries from taking advantage of the name Among the rules the Trappist breweries must adhere to: there are four types of Trappist ales: single Singles are light with lower alcohol levels but rarely make it out of the brewery These are mostly consumed by the monks themselves The names of the others basically refer to the alcohol levels Dubbels are mostly copper colored and weigh in around 7 percent alcohol by volume Tripels are more golden colored and feature 8-9 percent ABV we only have a few of the Trappist breweries offerings available Most of these can be found at your local bottle shops or specialty grocers By far the most recognizable and easiest to find Trappist beer around these parts is Chimay There are three readily available Chimay beers which are easily distinguished by the color of their labels: red (the dubbel Chimay Premiere) white (the tripel Cinq Cents) and blue (the quadrupel Grand Reserve) Floral hop notes and a beautiful frothy head distinguish the Cinq Cents The blue Grand Reserve is my personal favorite with rich caramel notes and a warming finish Trappist Achel Blond is a beautiful example of a Belgian tripel It pours an exquisite gold color with ample carbonation white pepper and fruit coming through on the palate The finish is crisp and dry on this 8 percent ABV ale making this ale quite drinkable despite the high alcohol content A pair of beers from this Dutch Trappist brewery are readily available on local shelves The Quadrupel is a rich and intense 10 percent ABV ale that’s malty and sweet orange peel and vanilla accompany the dark bready flavor and warming finish The Isid’or is a 7.5 percent Belgian strong pale ale that was first brewed in 2009 as a tribute to the brewery’s 125th anniversary This beer is a dark gold color with notes of dried fruit This Belgian strong dark ale is brewed by Austrian Trappist brewery Stift Engelszell and is named after the abbey’s late abbot this ale is chock full of dark fruit aroma and flavor molasses-like mouthfeel gives way to a slightly boozy finish I just finished telling you about the rigorous rules Trappist breweries must adhere to just to be able to put the Trappist logo on their beer which many people claim is the best beer in the world the Trappist monasteries decided that only beer brewed inside the walls of a monastery could bear the Trappist name Bernardus continued to brew the same beers several of which you can find on local shelves Grab a four-pack or 750-milliliter bottle of this robust 10 percent ABV quadrupel and enjoy the beautiful dark fruit notes and creamy mouthfeel of this classic Belgian strong dark ale News Tips:newstips@theadvocate.com Other questions:subscriberservices@theadvocate.com Your browser is out of date and potentially vulnerable to security risks.We recommend switching to one of the following browsers: