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Trappistes Rochefort 8 - Brasserie de Rochefort

Not Rated.
Trappistes Rochefort 8Trappistes Rochefort 8

Displayed for educational use only; do not reuse.
BA SCORE
96
world-class

4,300 Ratings
THE BROS
100
world-class

(view ratings)
Ratings: 4,300
Reviews: 1,761
rAvg: 4.33
pDev: 10.16%
Wants: 250
Gots: 510 | FT: 17
Brewed by:
Brasserie de Rochefort
Belgium

Style | ABV
Belgian Strong Dark Ale |  9.20% ABV

Availability: Year-round

Notes/Commercial Description:
No notes at this time.

(Beer added by: BeerAdvocate on 10-12-2001)
Beer: Ratings & Reviews
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Ratings: 4,300 | Reviews: 1,761 | Display Reviews Only:
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Tumble, Feb 28, 2012
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5/5  rDev +15.5%

nitter, Jun 26, 2012
Photo of Rudgers73
5/5  rDev +15.5%
look: 5 | smell: 5 | taste: 5 | feel: 5 | overall: 5

The beer fills up my goblet 2/3 with beer, 1/3 with a very light, sticky, soapy head. The beer is a deep cola brown with reddish highlights around the edges of the glass. Small chunks of yeast settle to the bottom. It is just dark enough were I can't see the carbonation well, but there is a slight stream rising through the center of the bottom of the glass. The aroma is strong with dark fruit, apples, and oranges. Very smooth and familiar yeast aroma to me because it resembles the smell of Unibroue yeast which I believe is a hybrid/bastardized version of this strain. I smell a touch of alcohol towards the end after a few long inhalations of the aroma. The head has now settled to a thicker, but still not really dense 1/4 inch cap. Lacing is already present and I haven't drunk any yet. Now, to taste. The flavor is awesome. Mellow, complex, smooth. The thing I like best about these higher end Belgian Trappist ales is that they don't have to have an overwhelming blast of flavor. Some Abbey beers these days tend to have a really saturated flavor that is a little extreme and shocking. Just like some IPA's that cover their subtle mistakes with bitterness, I think some poorly crafted Belgian styles cover up corner-cutting with a sticky sweet overtone. The best abbey ales I've had all have a very mild flavor making them seem more delicate and sophisticated.
I can taste a very bready base with caramelized sugar evenly mixed throughout. As the malt profile begins to subside after the initial sip, there are tart and spicy flavors that rise up. I can taste a good dose of hops that are neither overwhelming or underdone amongst the other flavors. Alcohol is slightly present in the aftertaste, and it is warming to the face and stomach. Much like a hearty, dry red wine. This beer must be fermented at a low temp and then allowed to rise to a relatively high temp through the end of the primary, because it provides a huge spectrum of flavor that begins with round and sweet alcohol and ends in tongue-numbing esters. As I continue drinking this one, I don't get sick of the flavor at all. Everything about this beer is so well done I think it is going to earn the first 5 against my scrutinizing beer standards.

Abbey St. Remy, you have won.

Rudgers73, Jan 17, 2008
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SplitTheAtom, Jan 30, 2014
Photo of Hefe
5/5  rDev +15.5%
look: 5 | smell: 5 | taste: 5 | feel: 5 | overall: 5

Tasted from 33cl bottle poured into a Chimay chalice. Best by 19/08/08. Thank you Shelton Bros. for importing this slice of divinity.

I do beleive the heavenly host did burst out in song as I poured this beer into the glass. A think pillowy tan head rose up and never left, constantly coating the slightly hazy burgundian depths. Aromas that boggled my mind rose from the glass. Bready/Biscuity with notes of yeast over a subtler malt/date/plum foundation. Flavors are lightly sweet initially then dry throughout. Caramel/toffeeish malt, milk chocolate, clove, tobacco, brown sugar, rye bread. Incredibly creamy, with an ultrafine yet very persistant carbonation. Smoooth as all get out. If not for the sheer complexity of this beer, the 9.2% would seemingly be no barrier to drinking these all day.

Bravo!

Hefe, Mar 10, 2005
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pavpav12, Dec 04, 2011
Trappistes Rochefort 8 from Brasserie de Rochefort
96 out of 100 based on 4,300 ratings.