Deep brown color; the flavor is vigorous and complex, with firm body to support the strength. The aroma has elusive notes of fresh fruit, spice, leather & figs.
Dominant impressions of latte coffee with powerful chocolate aromas in the nose. The alcohol esters are enveloped with hints of autumn wood, citrus zest (orange, lemon) and freshly baked biscuits...
Reddish colour, almost like autumn leaves, very consistent texture with a slightly spicy aroma and an intense taste of caramel, fruit, and hints of raisins...
Yellowish-brown colour, with a more pronounced aroma, more fruits and a slight amount of Demi-Sec. This variety constitutes the largest proportion of production.
Yellowish-brown colour, with more fruits and a slight amount of Demi-Sec. This variety constitutes the largest proportion of production. The lower gravity cousin to Rochefort 10.
This beer, the oldest of the three Rochefort Trappist beers, has the reddish colour of autumn leaves, a soft body and an earthy, herbal palate (a hint of Darjeeling tea), which develops into a deep...
Pours a medium brown with some red. A pretty healthy amount of carbonation but not much head. There is a pretty healthy amount of floaties and debris. Aroma of fruit and alcohol...
Enjoy four varieties of highly-rated (from 98 to 100 on Ratebeer.com!) Belgian Trappist Ales from Rochefort Abbey using the official Rochefort glass which is included free with this offer...
Originally this beer was only brewed for New Year's Eve celebrations. Due to the overwhelmingly success, the monks decided to brew it on a regular basis...
The Rochefort 8 has a more tawny colour and a more pronounced aroma, with an even richer fruitiness and a little more spiced dryness.
About the brewery
Essential raw materials that go into the production of beer were water, barley malt, sugar, hops and yeast. Water, raw material extremely important in quantity and quality, comes directly from the source Tridaine. This source is fed by groundwater located near the abbey. Any chemical, physical or other is applied to the water naturally pure. As for the yeast, it is carefully guarded and preserved at the abbey. This is what will allow the conversion of sugars into alcohol. This yeast has mutated over time, became unique to the brewery and has its own strain.