The monks of the Rochefort Abbey first started brewing beer in 1899. The beer that served as the inspiration for the current Rochefort 6 was shaped by the two world wars that soon followed. The German occupier decreed that beers should not have a density higher than 0.8°, although an exception was made for those beers intended for the sick. For such beers it was possible to go as high as 5°. That is how Rochefort 6 started out as a medicinal beer. After World War II, the Rochefort abbey had difficulties to sell their beer on the market due to their unstable quality and the vicinity of the Chimay Abbey. It were however the monks of Chimay who lend the brewery of Rochefort a helping hand by reorganizing their method of brewing and developing new recipes. These eventually resulted in the highly praised Rochefort 8 and Rochefort 10. Despite the 7.5% alcohol content, Rochefort 6 is the mildest of the three Rochefort beers. It has less body than its two younger brothers, however it has a very distinctive character. The aroma is very malty with a little bit of peppery spiciness. A first sip of the beer reveals a rather unique biscuit-like taste mixed with caramel flavors, accompanied by a light sour touch. In the finish however a very gentle bitterness overtakes all other flavors, resulting in a smooth and dry aftertaste. The “6” in the name refers to an old system used by the Belgian abbey breweries to measure the amount of malt in an unfermented beer. 6 Belgian degrees indicate an original gravity of 1060 or 15 degrees Plato.
|Rochefort 6 330ml
|60mm x 225mm