Rochefort-8 Beer stands proudly as a testament to the impeccable brewing legacy of Rochefort Abbey (Monastery), a sanctuary of tranquility where a mere 15 monks devote themselves to crafting exceptional Trappist beers.
Beer Name: Rochefort 8
Manufacturer: Rochefort Brewery
Origin: Rochefort, Belgium
Company Founded in: 1595
Beer Type: Belgian Strong Trippel Ale
SRM (Colour): 35
Abv (Alcohol) 9.2%
IBU (Bitterness): 20
Rochefort Brewery is among the most well-known and respected brewers worldwide. The Rochefort Abbey (Monastery) has been brewing beer since 1595 and produces some of the greatest Abbey (Monastery)-style beers in the world. Only 10 breweries that fulfil the exact requirements set by the International Trappist Association (ITA) are awarded the Authentic Trappist Product designation. This remote Belgian Monastery produces three exquisite beers, Rochefort 6, Rochefort 8, and Rochefort 10, and still manufactures all of its beer on site, as necessary to be called Trappist beer.
My rochefort-8 Beer Experience
Rochefort 8 was introduced in 1955. this Belgian Trappist beer has a striking dark brown color with a thick, creamy head. Its look suggests richness, yet it stays away from stout’s depth, giving it a distinct personality within the beer range. Its attractive aroma tantalizes the senses with a subtle spice upon first pour, accompanied by a hint of clove and the sweetness of toffee and caramel from the malts. The alcohol in the aroma discreetly melds into an opulent liqueur-like base that calls to mind upscale pastries.
The texture of the beer is not what one would anticipate it to be—rather, it rolls over the palate with a velvety, rich experience.
A symphony of sweetness with overripe fruit undertones, the flavour profile reveals layers of caramel, honey, raisins, spices and alcohol. The beer strikes a delicate balance despite its sweetness and remarkable 9.2% alcohol content, in part because of the modest carbonation that makes it more palatable.
Rochefort 8 is an experience that should be enjoyed slowly and gracefully. Its smoothness and subtle shine evoke a leisurely, joyful mood. A high fermentation beer that re-ferments in the bottle, its excellent alcohol content and chocolaty richness in the end serve to highlight this beer’s designation as one that should be enjoyed slowly rather than quickly.
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Bit of a History About the Brewery
I looked up some information on the history of the monastery on Google, and even though I travelled through Rochefort while in Belgium, I never went inside. I’ve only read about it & seen pictures of the monastery online and sharing the same.
The Rochefort Abbey (Monastery), officially called “Abbaye Notre-Dame de Saint-Rémy”, is a Belgian province that is located in the town of Rochefort. The Cistercians of Strict Observance, or Trappists as they are most widely known, reside at this tranquil monastery. The Abbey (Monastery), which is well-known for its spiritual activities and illustrious brewery, centers its existence around the three main Trappist tenets of prayer, reading, and physical labour, which represent a life of devotion. Their spiritual path is summed up in the phrase “Curvata Resurgo” (“Curved, I straighten up”).
The historical tapestry of the Abbey (Monastery) dates back to 1230, when the lord of Rochefort, Gilles de Walcourt, founded the Secours de Notre-Dame convent for Cistercian women. But the sisters left in 1464, making room for monks from the Abbey (Monastery) of Cîteaux to take up residence. The Abbey (Monastry) persevered through the challenges of war, starvation, and epidemic in the 16th and 17th centuries, and saw the establishment of its brewery in 1595.
The peace at the monastery was shattered once more by the turbulent course of history in 1789 when the French revolutionary army invaded the Austrian Netherlands, forcing the Abbey (Monastery) to close and be sold in 1797. Then the land was turned into a farm, with building materials from the Abbey (Monastery) used for the town of Rochefort’s development.
The Trappist monks of Achel acquired ownership of the property in 1887, which led to a period of repair and restoration. A new brewery arose, but it wasn’t until 1952 that it was able to manufacture beer for retail distribution. The strong Belgian beers made at Rochefort age well and may be cellared for a minimum of five years, as is customary with many of them. The pure water used for brewing comes from a well tucked away behind the walls of the monastery.
In keeping with the philosophy of Trappist brewers, the main purpose of the beer production is to support the monastery and charity endeavours. Limited availability is the outcome of production levels that are determined by the requirements of the monastery rather than by market demand or financial gain. The brewery is closed to the public, but about fifteen monks live at the monastery and have contemplative lives.
