Beer "Trappistes Rochefort 6", 330 ml
- Fermentation type:
- Strength: 7.5%
- Volume: 330 ml
Beer dark brown with amber reflections.
Refreshing, smooth, elegant, rich, impressively balanced taste of beer begins with a pleasant astringency shades of cherry, apple, followed by notes of dark fruit develop, caramel and brown sugar. Closer to the final manifest tones of spices, herbs, dark chocolate and tobacco. The finish is lingering, warm, fruity.
Beer has a bread-and-malt aroma with notes of very ripe plums, raisins, figs, cherries, apples and spices.
Beer goes well with cheeses, meat (especially beef) and chocolate.
Unique beer "Rochefort 6" cooking directly in the monastery in the Belgian region of Wallonia, established in accordance with centuries-old Trappist tradition. Beer has a rich brown color, slightly spicy bread-and-malt aroma and a rich, full-bodied, balanced taste amazing with notes of caramel and fruit. 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 6" - the rarest among the brewery produced. It is brewed only once a year, accounting for only 1% of the total production of the brewery. "Rochefort 6" beer critics awarded very high scores and recommendation "must try" ("definitely try").
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.