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I am the first brew of Rochefort Abbey, originally brewed in 1899 and designed for medicinal purposes to aid the sick and infirm. When World War II hit, I had my recipe tweaked to be more characterful and was reintroduced in 1953. Today, I am known as the mildest and driest of all the Rochefort Trappists ales and am predominantly served in the abbey's guest quarters.
I've a mahogany-brown body that tastes fruity, slightly herbal and sweet; lots of farm fruits, rich banana, brown sugar and tea-like flavours. My refined, mildly spiced and caramel notes can be found in my generous alcohol character that makes me one of a kind. My complex profile comes through only in a glass, so pour me out to enjoy!
97 points - RateBeer
93 points - Beer Advocate
Gold - World Beer Championships 2006
The Rochefort Brewery, or Rochefort Trappistes, is one of the only eleven Trappist breweries in the world. The monastery, Abbey of St. Remy, or Rochefort Abbey, was founded in 1230, and their monks began to brew beer within its walls sometime around 1595. Trappistes Rochefort handmakes full-bodied, deeply flavoured and bottle-conditioned dark ales that are now among the world's most highly-respected and sought-after beverages. As with all other Trappist breweries, the monks will not increase beer production based on demand or profit motives, but only enough to support the monastery and other charitable causes, resulting in its fairly limited supply.
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