Rochefort 10
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Tasting Notes
The aroma opens with dark dried fruits — figs, raisins, prunes — layered over chocolate, leather, and a hint of spice from the yeast. On the palate, flavors of toffee, dark cherry, and roasted malt build into something dense and warming, with the high ABV integrating smoothly into the whole rather than standing apart. The body is full, almost syrupy, with a long finish that trails off through dark chocolate bitterness and a subtle alcoholic warmth. It rewards slow drinking at cellar temperature.
About the Brewery
The brewery operates within the Abbey of Saint-Remy in Rochefort, Belgium, a Trappist monastery that has been producing beer since the late 16th century. It holds one of only thirteen Authentic Trappist Product designations worldwide, meaning the beer is brewed by or under the direct supervision of monks. Their lineup runs three beers — designated 6, 8, and 10 by rough original gravity — with the 10 standing as their flagship and one of the most consistently acclaimed beers in the Belgian tradition.
Food Pairings
Strong aged cheeses like Époisses or Comté match the beer's richness without being overwhelmed by it. Braised short ribs or beef carbonnade work well because the beer's dark fruit and malt depth mirrors the savory-sweet notes in slow-cooked meat. Dark chocolate desserts — a dense flourless cake especially — echo the cocoa tones already present in the glass. Blue cheese is another natural fit, where the beer's sweetness cuts through the salt and funk.
Style Guide
The quadrupel is the strongest standard category in Belgian abbey brewing, typically ranging from around 10 to 12 percent ABV, with a malt-forward profile built on dark fruit, caramel, and spice from Belgian yeast strains. It originated in Belgian Trappist and abbey brewing traditions, with La Trappe in the Netherlands popularizing the "quad" label in the 1990s, though examples like this one predate that marketing term. Compared to a dubbel, it is substantially bigger and more complex; compared to a Belgian strong dark ale, it tends to be richer and less dry, with more emphasis on fruit and less on hop character.