| Author |
Message |
    
Jim O'Conner (64.70.24.205)
| | Posted on Wednesday, November 19, 2003 - 11:24 am: | 
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A Belgian ale? Is it available in this country?
How about in the Pac Northwest? |
Hallertauer (192.85.16.1)
| | Posted on Wednesday, November 19, 2003 - 12:17 pm: |
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I always buy mine in Belgium.
Rochefort 8° Country of Origin: Belgium
Brewery: Rochefort
Beer Style: Dubbel, Trappist Ale
Alcohol By Volume: 9.2%
Format: 330ml loose bottles
Rochefort 8º is a highly accomplished and deeply satisfying amber brew - strong and characterful - that is shockingly easy to drink for a beer of more than 9% alcohol by volume.
Abbaye St-Remy de Rochefort is perhaps the greatest of Belgium’s Trappist Abbey breweries. For centuries, the Trappists have been at the forefront of Belgian brewing, producing unique and amazingly characterful beers that secular brewers strive to emulate. Sadly, commercialization has caught up with many of the Trappists – but not at Rochefort. At Rochefort, the monks still have a hand in the brewing. (Not so in most of the other “supposed” Trappist breweries.) The beers of Rochefort, which have always been benchmarks for style and quality in Belgium, have never been compromised,
never been dumbed down to appeal to a broader market. (Again, not so at other Trappist breweries.) Rochefort makes beers that are strong-flavored and
utterly unique, as they have always done. |
Paul Edwards (199.46.200.232)
| | Posted on Wednesday, November 19, 2003 - 12:26 pm: |
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Jim,
If you're near Seattle, try Bottleworks. If anybody up that way carries Rochefort 8, they would.
Rochefort 8 and 10, and the beers from Westvleteren are by far my favorite Trappiste beers, with Orval not far behind. |
Beerboy (81.136.163.57)
| | Posted on Wednesday, November 19, 2003 - 12:42 pm: |
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Recipes anyone? Walt? |
aquavitae (134.84.195.46)
| | Posted on Wednesday, November 19, 2003 - 12:46 pm: |
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Rochefort 8 is a high alcohol concoction brewed in 50 gal batches at a small monastery in Colorado. Originally intended to power outdoor machinery, a serendipitous dunking in a fermentation vessel resulted in a religious conversion of head distiller Walter "slippery feet" Fischer. Capacity was quickly ramped up to supply incoming converts, but without sacrificing quality or traditional brewing methods. There is some evidence supplies are still delivered by pack animal, but regional spelling differences make this difficult to confirm. |
Bill Aimonetti (143.183.121.2)
| | Posted on Wednesday, November 19, 2003 - 02:19 pm: |
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Rochefort 8 and 10 can be purchased at both Liquid Solutions and the Belmont Station in the Portland area. They are anround $8 per 333ml bottle. |
Bill Pierce (24.141.63.119)
| | Posted on Wednesday, November 19, 2003 - 02:31 pm: |
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Here is one well regarded recipe for Rochefort 8. |
Hallertauer (192.85.16.1)
| | Posted on Wednesday, November 19, 2003 - 02:49 pm: |
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Hey Bill,
I was gonna go and dig up the same thing but you beat me to it.
Herman, the author of that article, is a Dutch freind of mine that I visit when I go to Holland. That guy has been voted, "Hobby brewer of the year" in Holland every time he enters. He is also a master at bottle culturing yeast. |
Ryan Larsen (216.27.223.203)
| | Posted on Wednesday, November 19, 2003 - 03:38 pm: |
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Jim, if you can't find it locally try this web site http://www.belgianshop.com
I've never tried buying anything from them but they have a great selection of hard to find beer and lambics
Ryan |
chumley (199.92.192.126)
| | Posted on Wednesday, November 19, 2003 - 04:57 pm: |
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I brewed that recipe on September 5. Last night I drew my first pint. Yowsa! Highly recommended. |
daniel hurtubise (142.51.40.74)
| | Posted on Wednesday, November 19, 2003 - 05:08 pm: |
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Quote: Hallertauer
"At Rochefort, the monks still have a hand in the brewing. (Not so in most of the other “supposed” Trappist breweries.) The beers of Rochefort, which have always been benchmarks for style and quality in Belgium, have never been compromised, never been dumbed down to appeal to a broader market. (Again, not so at other Trappist breweries.) Rochefort makes beers that are strong-flavored and utterly unique, as they have always done."
Yes! But this is also true with the Westvleteren Trappist Abey, which sell their beers only from their abey and with a MAXIMUM of 3 cases - not commercial at all. These are the only two Tappist breweries still maintaining the traditional product, though don't be fooled, they have a much mechanized brewery at Abey de St-Rémi.
Rochefort has started as of this year to increase their production: 11% increase from 80,000 liters/week to 90,000. They hired an engineer to help comply with increasingly stringent health standards. He probably had a hand in increasing the capacity, but since it didn't seem as though they increased their secondary fermentation capacity - they must be bottling their beers a little younger. But their beer doesn't seem to have suffered from it.
I cannot comment on the Westmalle or Chimay, but Achel and Orval certainly has monks with an active hand in the brewery and in its management. I suspect that Westmalle and Chimay have monks actively involved if not running the breweries as well. What you said about commercialization of the beer is an unfortunate trend in the trappist breweries, but the monks at the commercial Abeys have an underlying mission to commercialize. |
Walt Fischer (24.221.196.114)
| | Posted on Wednesday, November 19, 2003 - 05:14 pm: |
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ROFL aquavitae!!
This beer ROCKS!!!
My Fav!
Ive got 40 gallons of it 
Course i prefer the 10....
But you could have prob guessed that..
Walt |
Denny Conn (63.114.138.2)
| | Posted on Wednesday, November 19, 2003 - 05:15 pm: |
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Jim, I can find it at Market of Choice here in Eugene.
I've made that recipe Bill posted and tasted it next to the real thing....it's VERY close! |
aquavitae (134.84.195.46)
| | Posted on Wednesday, November 19, 2003 - 05:52 pm: |
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Couldn't resist Walt; you know I'm just jealous. As an aside, I just bottled the following beast last night. Sucker clocked in at 1.100 and I got it down to 1.020; calling it Triple Ripple. It's a surprise for an upcoming Christmas party involving numerous Belgian co-workers. Problem is, I want it to be a good surprise, and while I think it tastes good, I am not familiar with this style. Is there a commercial example of a spiced Belgian triple I could get for research purposes?
12lb pale ale malt
5lb Vienna malt
3lb candi sugar
1 lb 50-60 Crystal Malt
1/2 lb Belgian Aromatic
1/4 lb Special "B"
1/4 Belgian Biscuit
2lb flaked maize
1 oz Progress hops
1 oz Styrian Golding Hops
1.5 oz Saaz hop
1/2 oz Coriander seeds
1/2 os Cummin Seed
1/4 oz Caraway Seeds
Whitelabs WLP500 Trappist Ale yeast |
Bill Pierce (24.141.63.119)
| | Posted on Wednesday, November 19, 2003 - 05:57 pm: |
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One of the best examples of a spiced tripel in my opinion is Karmeliet Tripel. It's flavored with coriander and sweet orange peel. |
Beerboy (81.136.163.57)
| | Posted on Wednesday, November 19, 2003 - 05:59 pm: |
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La chouffe is a spiced strong golden belgian ale. Not really a triple, but it could give you an idea. |
chumley (199.92.192.126)
| | Posted on Wednesday, November 19, 2003 - 06:54 pm: |
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Bill cited one of my all-time favorites. If you like coriander, you'll love Karmeliet Tripel. |
MJR (24.217.160.77)
| | Posted on Thursday, November 20, 2003 - 12:01 am: |
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While La Chouffe is closer to a saison, it's a beautiful beer that is somewhat like a spiced tripel. |
Brews and Views Archive 2003 
