Country of Origin: Belgium
Price comparison: About twice what I pay for everyday beer.
Alcohol percentage by volume: 11.3%
Cute bottle/label? Understated dark brown glass, about 11.2 ounces, neatly labeled in French with German subtitles. No flash, no kickass artwork.
Appearance: A syrupy dark brown with a nice soapy head.
Scent: Brown sugar and mulled wine.
Flavor: Smoother than expected for its higher than 11% alcohol content; malty and citrusy with hints of raisins and apricots, and a light pepper aftertaste. Delightfully cinnamon-graham-crackerlike at the finish.
Impressions: A lot of brewers would like to call their product "abbey ale" or Trappist ale, but, in actuality, there are only six official brewing monasteries in the world, all in Belgium, producing, between themselves, about twenty varieties. Rochefort is actually the name of the town in this case (the monastery itself is Notre-Dame de Saint-Remy). They began production in 1595.
I mention all of this history, partly because it's interesting, but mostly because it explains a lot. Like Chimay, Rochefort has earned its reputation through hard work, centuries of scientific study and perfectionism, and precise attention to detail. This is not an everyday beer; it's meant to be savored slowly and deliberately, and lends itself well to such enjoyment. Unlike other good-tasting high-alcohol brews, the Rochefort is low maintenance, balanced to be both warming and drinkable without deep concentration on the part of the consumer.
Will I buy this beer again? I will definitely purchase it again, but not on a regular gimme-a-shotta-whiskey-and-a Rochefort sort of basis. This stuff is champagne. As much as I would like to be spoiled enough to be drinking this on an everyday basis, I think it would stop being a treat if I were to buy it too frequently. I don't so much see pairing this with a meal (though it would go well with just about every food I could think of) as having it as a celebratory drink.
Rating:
5 out of 5 cute beer glasses — perfect score!
Reviewed: October 21, 2003
