Producer: Trappistes RochefortPackage Size: 24 x 330ml BottlesRegion: BelgiumBeer Style: DubbelABV (%): 7.5Trappist Beer: YESLiters: 7.92
1 in stock, immediate despatch
Trappiste de Rochefort are top-fermented, bottle-conditioned beers, brewed within the Saint-R?my Abbey in Rochefort, Belgium.The Rochefort 6 is a Belgian dubbel ale and the oldest of the three Trappist ales produced by the Brasserie de Rochefort. It is deep amber in colour with a dense head that leaves gorgeous lace down the glass. This outstanding dubbel has spicy, malty, dried fruit aromas--it is complex yet inviting. Spicy, fruity, yeasty flavours give way to a semi-dry finish in this refreshing beer.
Alongside five other Belgian breweries, the Rochefort brewery--located inside of the walls Saint-Rémy Abbey in Rochefort, Belgium--is one of only 10 breweries worldwide permitted to carry the Authentic Trappist Product label on their products.
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Click & Collect: Pick up from our Elvington (YO41 4EL) depo on Monday - Friday Mornings (09:15 - 11:59AM).
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The Beginning – Like Chimay and Orval, fellow Ardennes Trappists, Rochefort owes much of its mystique to its setting. The abbey of Our Lady of Saint-Remy is an oasis of peace on the fringes of the modern world. There is little here to distract you from a rhythm of life consisting of manual work, prayer and sleep – exactly as preached by St. Benedict. The library, the refectory, the reading room, the cloisters, even the brewery... everything here breathes simplicity and serenity. And nothing hinting at the abbey’s stormy past. It all started peacefully enough, in 1230, with the establishment of Le Secours Notre-Dame. Rochefort's count, Gilles de Walcourt, and his wife, founded this convent one-and-a-half kilometres away from the town of Rochefort. It wasn't until 1464 that Rochefort saw the arrival of Cistercian monks, as part of a religious order 'swap-over'. They gave up their abbey, Félipré near Givet, to the nuns, and proceeded to make Rochefort's abbey their home. Then came the marauding. The abbey was destroyed first by Protestant armies, in 1568. Then it was the turn of troops from Lorraine, who pillaged in 1650. The abbey was soon rebuilt, only for the church and abbey buildings to be demolished again, during the French Revolution. In 1797, the remaining abbey properties were confiscated. It wasn't until 1887 that, once again, the monks re-erected their religious buildings. But the new Trappist complex only officially reclaimed itself as an abbey in 1912. Through it all, though, the monks have done their best to keep the beer flowing. Archives indicate that brewing activity has taken place here since 1595. This brewing tradition, albeit only for the monks’ consumption, came to an abrupt end during the French Revolution. The French army occupied the region, and the abbey was plundered by the region’s inhabitants. The rebuilt brewing hall was first taken back into use in 1899. Brother Zozime from Dongen (in the Netherlands) was the first of the new line of brewmasters. In later years, Father Dominique was to take brewing lessons at Leuven University, so that the notoriously volatile brewing quality could be brought under control. Then war came-a-calling again – the First World War reached the abbey in 1918. The German occupiers removed the copper fittings from the brewing hall, and production was again halted for a while. When, after the Second World War, Rochefort's beers declined from the success of Chimay's better known (and more consistent) brews, a little fraternal kindness was shown. The Chimay abbey’s Trappists decided to help their confrères improve the quality of their beer. Professor Jean Declerck from Leuven, who laid the basis for the current Chimay beers, together with his brother Théodore, advised the monks to change their production methods, impose micro-biological controls and pay more attention to hygiene. So it was with Chimay’s assistance, that the Rochefort monks developed the current clutch of beer recipes. Brother Théodore of Chimay was responsible for selecting and isolating the initial yeast strains. However, this yeast was found not to ‘take’ very well in Rochefort, and so it was replaced by a variety sourced from the Palm brewery. In the 1950s the initial light 'refectory' beer was joined by the stronger Rochefort 8 and 10. Success soon followed, and Rochefort has since carved out a strong niche in the heady Trappist market. But despite all the recent success and accolades, the story of Rochefort continues its twisting and turning. The abbey recently made the news for all the wrong reasons – a fire broke out in 2010, which fortunately was extinguished quite quickly. But now the abbey is having to campaign for the preservation of the Tridaine spring – a water source integral to the abbey's famous brew. It is threatened by excavations carried out by the owner of a nearby quarry. It's feared that these works may affect the course of the stream. The monks are worried this will have negative consequences on the quality of the water used to brew their much-praised beers.
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