Expertise that has endured since 1595…

The excellence of Rochefort beers stems from the rich know-how of the monks acquired over the centuries.

The monastery was founded in 1230 and the first written records of the brewing tradition date back to 1595.

At that time, the monks lived according to the Rule of Saint Benedict: “Ora & Labora”: “Pray and work”. This rule means that their lives must be a balance of prayer and work, and in particular work that uses their hands. The monks therefore mainly focused on agriculture and mining: they would mine different minerals, mainly lead and iron.

Legend even has it that they hoped to find gold there in the mines. This hope was not completely farfetched, as the Tridaine river gushed out of the hillside as it was being dug; those in the know suggest that it is this water that gives the beer its unique flavour. So there was gold there after all, in a form that was just waiting for monastic alchemy to work its magic.

4 centuries of farming and mining

For almost 4 centuries, the abbey’s main resources came from agriculture and the mining of a marble quarry. The finest pieces of marble from the Abbey can still be seen in St Peter’s Basilica in Rome and the Palace of Versailles. Making beer was also part of the monks’ work: it was simply consumed as a “liquid bread” for its nourishing properties.

Since it was founded, the abbey has lived through various conflicts and misfortunes including the French Revolution, looting, fires, wars and epidemics. Despite these challenges, the abbey has always dealt with its fate with courage and perseverance. Its history is reflected in its motto, ‘Curvata resurgo’, which means ‘bent over, I stand up straight’. The motto is accompanied by three powerful symbols: a rose for charity, a star for hope and a palm tree for faith.

1789 French Revolution

The French Revolution in 1789 had a major economic impact on monasteries in Europe. During this period, the monks fled from the French troops, abandoning the monastery, which was later sold to the laity. For almost a century, the monastery suffered damage and looting, including the destruction of the original church.

When the monks returned in 1889, they built a new church and a brewery. The monastery’s economic situation was difficult and farming did not make enough profit to meet the community’s needs, so in 1910, the monks decided to start supplementing their income by selling beer.

The cathedral of beer

By 1952, the farming business was still struggling. The monks therefore decided to turn their brewing activities professional and devote themselves entirely to making beer. A new brewery was built in 1960. Nicknamed “the cathedral of beer”, its stained glass windows and copper vats made the brewery famous the world over. Professor De Clerck and Chimay Abbey contributed their knowledge and invaluable advice to the project.

It was during this period that the Rochefort 6, 10, and 8 would successively make their appearance based on existing recipes.

2020: a new direction

In 2020, the brewery embarked on a new chapter. A brand new, state-of-the-art brewhouse was built. A brewing gem combining technical expertise and process optimization, fully dedicated to serving the quality of beer. The brewery is also committed to sustainable development, reducing its water and energy consumption and producing green electricity by installing solar panels.
After 60 years of loyal service, the cathedral of beer is bowing out. It will be maintained solely as a reminder of the abbey’s brewing heritage.

Thanks to the new facilities, the brewery can complete its range by launching Triple Extra, the only Rochefort ale.

Quality and authenticity

The Abbey has always valued the quality and authenticity of its products. Our high-quality beers should be enjoyed responsibly. The Abbey has always been very careful when selecting its suppliers, raw materials and quality production equipment, while also playing its part in promoting the local economy.
In order to maintain our high standards while respecting our traditional values, a tasting session is organised every Friday in the presence of a monk before our beers are sent off to be distributed around the world.

Rochefort beers are produced on a limited scale to honour monastic values and tradition.