Beer "Trappistes Rochefort" 10, 0.33 L
- Fermentation type:
Reviews of purchase "Trappistes Rochefort" 10, 0.33 L
Beer dark brown.
The taste of beer is very smooth, well-balanced, rich, dense, buttery, with a complex structure, numerous tones of dark fruit, notes of dark sugar and caramel, slightly spicy.
Wonderful, sweet aroma of beer filled with tones of caramel, cherries, figs, cookies and brown sugar, hints of dark fruit.
Beer is excellent as a digestif, with cheeses, meat (beef, smoked meat, game), desserts.
Unique beer "Rochefort 10" cooking directly in the monastery in the Belgian region of Wallonia, established in accordance with centuries-old Trappist tradition. Beer has a rich dark brown color, rich taste with amazing smoothness, beautiful fruit and malt tones, high strength, soft sweetness that is balanced by a strong carbonation. Since brewing in the monastery is not a commercial, Trappist beer is available in very limited quantities and highly coveted beer connoisseurs around the world.
Beer "Rochefort 10" awarded high scores - 100 of 100 from Beeradvocate. Twice, in 2004 and 2006, beer won a gold medal at the "World Beer Championships".
Trappist - a branch of the Cistercian monastic order of Benedictine, which arose in 1664. Today there are 175 Trappist monasteries, but only seven of them (six - in Belgium - one in the Netherlands) have the right to use the name "Trappist" for its beer. To this must be met certain number of rules: the beer is brewed within the walls of the Abbey Trappist monks themselves or under their control; the purpose of the brewery should not be making a profit, and the proceeds used for the maintenance of the monks and the abbey and for charity and social work.
Abbey of Notre-Dame de Saint-Remy is located halfway between Brussels and Luxembourg, in the small town of Rochefort. This city is the geographical center of a small natural area Famenne. Abbey has existed for eight centuries. The monastery has a cheese factory, a winery, which produces liqueurs, and brewery, working with 1595. The key materials used in the production of beer is pure water from a spring barley malt, sugar, hops, and yeast. Source Tridaine groundwater located in the immediate vicinity of the abbey. Water from natural pure and it is not subjected to any chemical, physical or other treatment. As for the yeast, it is a unique strain that is stored and carefully guarded in the abbey for many years. The brewery produces three types of Trappist beer that skillfully combines tradition and a century of experience, rigor and high-tech.