The Abbey at Rochefort has been occupied by Trappist monks since 1887 and the water source, drawn from a well inside the monastery walls is said to be intrinsic to the minerally character of its ales. All three of Rochefort's beers are made from two Pilsner malts and one Munich malt, with dark sugar added to the kettle. The hops used are German Hallertau and Styrian Goldings. Two strains of yeast are added for primary fermentation and a secondary fermentation in the bottle.
This Belgian Trappist beer is one of the. very best beers in the world. It is a dark quadruple ale with bags of dark fruit, chocolate and liquorice flavours, as well as hints of banana from the Belgian yeast. Thanks to the fact that it’s bottle conditioned it changes completely over time and is a great beer to cellar and crack open for a special occasion.
Bottle size: 33cl
ABV: 11.3%