Rochefort Brewery

Rochefort Brewery, also known as Brasserie de Rochefort, is a Belgian Trappist brewery operated in association with the Abbey of Notre-Dame de Saint-Rémy in Rochefort. Its brewing tradition within the monastery reaches back to a documented brewery in 1595, although the present brewery was re-established in 1899 after the abbey and its earlier brewery had been closed in 1794. The abbey itself was re-established in 1887. The brewery is one of the best-known Trappist producers and makes beers under the authority of the monastic community. Its beers are high-fermentation ales that undergo conditioning in the bottle. The core range is identified by numbered names—Rochefort 6, Rochefort 8, and Rochefort 10—derived from an older Belgian gravity convention. The numbers correspond approximately to original gravities of 1.060, 1.080, and 1.100 respectively, rather than to alcohol percentages. Rochefort 6 is a reddish-brown ale at 7.5% ABV, Rochefort 8 is a brown ale at 9.2% ABV, and Rochefort 10 is a dark, rich Belgian quadrupel-style ale at 11.3% ABV. The brewery later added Rochefort Triple Extra, a golden triple introduced in 2020 at 8.11% ABV. Production is closely tied to the abbey environment. Brewing water is drawn from a well inside the monastery walls, while the brewery uses Pilsener and Munich-type malts together with Hallertau and Golding hops. The beers are associated with dark fruit, malt richness, sweetness, fermentation complexity, and substantial strength, although each numbered beer has a distinct profile. Rochefort 6 is produced only in relatively small quantities, while Rochefort 8 represents the largest share of production according to the referenced description. Rochefort 10 is the brewery’s most internationally recognizable flagship and is widely regarded as a benchmark strong Belgian ale. The brand’s development has been gradual rather than driven by a broad portfolio strategy. Rochefort 6 is the oldest of the current numbered Trappist beers and was produced empirically until the end of the Second World War. Rochefort 8 was first brewed in 1955 for New Year’s Eve celebrations, but its popularity led the monks to make it a regular beer around 1960. Rochefort Triple Extra expanded the range in October 2020, initially reaching the Netherlands and subsequently Belgium while the monks continued refining its recipe before a wider international release. Rochefort’s positioning rests on monastic provenance, Trappist status, limited and carefully defined production, traditional bottle conditioning, and strong beer styles rather than on mass-market volume. The brewery is associated with the International Trappist tradition, in which beer production is conducted within a monastery or under close monastic supervision and supports the religious community and its purposes. Around fifteen monks were reported as living at Rochefort Abbey in the referenced material. The brewery therefore functions both as a consumer brand and as an economic activity of the abbey, with its identity inseparable from the monastery and the town of Rochefort. Trappistes Rochefort is the beer brand of the Cistercian Trappist Abbey of Notre-Dame de Saint-Rémy in Rochefort, Belgium. The brewery is one of the best-known producers of authentic Trappist beer, a designation associated with beer brewed within or under the control of a Trappist monastery, with proceeds directed toward the monastery's community and charitable purposes. Rochefort's beers are recognized internationally for their deep color, rich malt character, dark-fruit flavors, high but integrated alcohol levels, and refermentation in the bottle. The abbey's brewing tradition is commonly traced to the early modern period, although the monastic site itself is considerably older. Brewing activity was disrupted during the upheavals surrounding the French Revolution and the suppression of religious houses. The modern brewery was re-established in the late nineteenth century after the return of monks to the abbey, and it subsequently developed into a small but highly influential producer of Belgian abbey ales. Rather than competing through high volume or broad product proliferation, Rochefort has historically emphasized continuity, restrained distribution, and a tightly defined range of beers. The core range is identified by numbers traditionally associated with the former Belgian measurement system for beer strength: Rochefort 6, Rochefort 8, and Rochefort 10. Rochefort 6 is the lightest and least alcoholic of the classic numbered beers, with an amber to reddish-brown appearance and a comparatively approachable profile. Rochefort 8 is a stronger, darker dubbel-style ale with pronounced caramel, dried-fruit, toasted malt, and spicy yeast notes. Rochefort 10 is the flagship quadrupel-style beer, famous for its very dark color, dense malt body, raisin and plum flavors, warming alcohol, and long finish. The brewery later expanded its lineup with Rochefort Triple Extra, a lighter-colored strong ale designed to complement rather than replace the traditional beers. Rochefort beers are generally associated with traditional Belgian brewing methods, including the use of distinctive yeast, dark and pale malts, sugar, bottle conditioning, and extended maturation. Their production remains closely connected to the abbey, and the brand's identity depends on the Trappist designation as much as on flavor or packaging. This gives Trappistes Rochefort a distinctive position in the premium and specialty beer market: it is both a commercial beer brand and an expression of a continuing monastic brewing tradition. The beers are sold in Belgium and exported widely through specialist beer retailers, hospitality venues, and international importers. Availability can vary by country because the abbey maintains a relatively limited production scale compared with industrial brewing groups. The brand's reputation rests on scarcity, consistency, cellar-worthiness, and the global prestige of Belgian Trappist beer. No independently verified public financial information or conventional corporate executive roster is identified for the monastic brand. Rochefort Brewery, also known as Brasserie de Rochefort and Trappistes Rochefort, is a Belgian Trappist brewery operated in association with the Abbey of Notre-Dame de Saint-Rémy in Rochefort, in the Belgian province of Namur. The abbey belongs to the Cistercian tradition of Trappist monasticism and has medieval roots, but its brewing history developed over several distinct phases. The earliest recorded reference to a brewery at the Rochefort monastery dates from 1595, when monasteries commonly brewed beer for their communities and visitors. This early brewing activity ended when the abbey and brewery were closed in 1794 during the upheavals surrounding the French Revolution and the suppression of religious houses. The abbey was re-established in 1887, restoring the religious community at Rochefort, and the current brewery was re-established in 1899. Its modern identity developed within the restored abbey rather than as an independent commercial brewery. The brewery is one of the best-known Trappist producers and makes beers under the authority of the monastic community. The Trappist designation is governed by the International Trappist Association, whose rules require that beer carrying the Authentic Trappist Product designation be produced within a Trappist monastery or under the monastery's supervision, that the production site demonstrate a genuine monastic connection, and that profits serve the monastery and charitable purposes. Rochefort's beers are high-fermentation ales that undergo conditioning in the bottle. Brewing water is drawn from a well inside the monastery walls, while the brewery uses Pilsener and Munich-type malts together with Hallertau and Golding hops. The beers are associated with dark fruit, malt richness, sweetness, fermentation complexity, and substantial strength, although each numbered beer has a distinct profile. The core range is identified by numbered names—Rochefort 6, Rochefort 8, and Rochefort 10—derived from an older Belgian gravity convention. The numbers correspond approximately to original gravities of 1.060, 1.080, and 1.100 respectively, rather than to alcohol percentages. Rochefort 6 is the oldest of the current numbered Trappist beers and was brewed empirically until the end of the Second World War. It is a reddish-brown ale at 7.5% ABV with a strong malt character and a slightly bitter finish, produced only in relatively small quantities—approximately once per year and about 1% of total production according to the referenced description. Until 1958, it was the only Rochefort beer bottled in both 33-centilitre and 75-centilitre formats. Rochefort 8 was first brewed in 1955 for New Year's Eve celebrations; strong demand led the monks to make it a regular beer around 1960. It is a yellowish-brown strong ale at 9.2% ABV with pronounced fruitiness and a modest sweet, demi-sec character, sometimes known as Rochefort Special, and it forms the largest share of Rochefort's production in the referenced account. Rochefort 10 is the brewery's strongest numbered beer at 11.3% ABV, reddish-brown to dark in appearance with a rich, sweet-leaning profile associated with dark fruit and substantial malt depth; it is commonly treated as Rochefort's flagship and is one of the brewery's most internationally recognized examples of a strong Belgian ale. In October 2020, Rochefort introduced Triple Extra, a golden blonde triple at 8.11% ABV, broadening its traditionally dark-ale-focused range with a lighter-colored style. The beer first appeared in the Netherlands and later Belgium, and the monks indicated that the recipe was still being fine-tuned before a worldwide release. The launch broadened the range without displacing Rochefort 6, Rochefort 8, or Rochefort 10 as the brand's core offerings. The brand's development has been gradual rather than driven by a broad portfolio strategy. Rochefort's reputation grew as Belgian specialty beer gained international attention in the late twentieth century; export demand expanded, but Rochefort remained a relatively small producer compared with multinational breweries. Its positioning is based on monastic origins, Trappist status, limited and carefully controlled production, traditional bottle conditioning, and strong beer styles rather than mass-market volume. The referenced material mentions that approximately fifteen monks live at Rochefort Abbey. The brewery therefore functions both as a consumer brand and as an economic activity of the monastery, its identity inseparable from the abbey and the town of Rochefort.

Rochefort’s brewing history is part of the longer history of the Trappist Abbey of Notre-Dame de Saint-Rémy in Belgium. The earliest recorded reference to a brewery at the Rochefort monastery dates from 1595. This early brewing activity ended when the abbey and brewery were closed in 1794. The closure created a long interruption between the original monastic brewery and the modern operation. The abbey was re-established in 1887, restoring the religious community at Rochefort. The current brewery was then re-established in 1899. Its modern identity developed within the restored abbey rather than as an independent commercial brewery. Brewing remains associated with the monastic community, and the brewery’s products carry the Trappist identity connected with Rochefort Abbey. Rochefort’s beers are produced using water from a well located inside the monastery walls. The stated malt bill includes Pilsener and Munich-type malts, and the hop varieties include Hallertau and Golding. The beers are high-fermentation ales with bottle conditioning, characteristics that contribute to their maturation and complexity. Their names and labels are organized around a numbered system that historically expresses Belgian degrees of gravity. Rochefort 6 corresponds approximately to an original gravity of 1.060, Rochefort 8 to 1.080, and Rochefort 10 to 1.100. Rochefort 6 is the oldest of the numbered Trappist beers. It was brewed empirically until the end of the Second World War and was produced only in small amounts, approximately once per year in the referenced account. It is a reddish-brown beer with a strong malt character and some bitterness. Until 1958, it was the only Rochefort beer bottled in both 33-centilitre and 75-centilitre formats. Rochefort 8 was introduced in 1955. It was originally made for New Year’s Eve celebrations, but demand was strong enough that the monks decided around 1960 to brew it regularly. It became the largest component of the brewery’s production. Its profile is described as brown, fruity, and mildly sweet, with an alcohol content of 9.2% ABV. Rochefort 10 is the darkest and strongest of the established numbered beers. It has a reddish-brown appearance, a rich and sweet-leaning profile, and an alcohol content of 11.3% ABV. Its strength and complexity have made it the brewery’s most prominent international reference point and a widely recognized example of a strong Belgian ale. In October 2020, Rochefort introduced Triple Extra, a golden triple at 8.11% ABV. The beer first appeared in the Netherlands and subsequently Belgium. The monks indicated that they were still refining the recipe before making it available worldwide, showing that the brewery’s expansion of its range was gradual and controlled. The brewery’s history is therefore characterized by continuity of place and monastic association, but not uninterrupted production. The documented 1595 brewery, the nineteenth-century closure, the abbey’s 1887 restoration, the 1899 re-establishment of brewing, the postwar development of the numbered range, and the 2020 introduction of Triple Extra mark the principal stages described in the available references. The Abbey of Notre-Dame de Saint-Rémy stands near Rochefort in the Belgian province of Namur and belongs to the Cistercian tradition of Trappist monasticism. The religious foundation has medieval roots, but the brewing history associated with Rochefort developed over several distinct phases. Historical accounts generally place brewing activity at the abbey in the early modern period, when monasteries commonly brewed beer for their communities and visitors. The brewery's early history was not uninterrupted: religious and political upheavals, particularly the French Revolution and the suppression of monasteries, disrupted monastic life and ended or suspended brewing operations. A new monastic community returned to the Rochefort site in the nineteenth century. Brewing was revived toward the end of that century, creating the foundation for the present-day Rochefort brewery. As at other Trappist breweries, beer production served practical and financial purposes for the abbey. It provided an income stream for the monastic community while allowing the monks to support maintenance, religious activities, and charitable work. The brewery was not organized as a conventional consumer-goods corporation and remained closely tied to the abbey's religious institution. During the twentieth century, Rochefort became identified with a compact range of strong Belgian ales. The beers were distinguished by numbered names rather than conventional style labels. Rochefort 6, Rochefort 8, and Rochefort 10 developed distinct reputations among Belgian beer drinkers and later among international enthusiasts. The numbers are commonly explained through the old Belgian scale used to indicate wort strength before fermentation, rather than as direct statements of alcohol percentage. The beers themselves are commonly described in modern style terminology as amber or dubbel-like, dark strong, and quadrupel-like ales, although the brewery's traditional identity is more important than strict contemporary style classification. Rochefort's brewing profile is based on rich malt, dark sugar, specialized yeast fermentation, bottle conditioning, and maturation. The beers are strong but are designed to retain balance through bitterness, carbonation, yeast character, and layered fruit and spice notes. Their dark beers are especially associated with caramelized malt, raisin, plum, fig, chocolate, toast, and warming alcohol. The brewery's reputation grew as Belgian specialty beer gained international attention in the late twentieth century. Export demand expanded, but Rochefort remained a relatively small producer compared with multinational breweries. The Trappist designation became an important part of Rochefort's modern identity. The International Trappist Association's rules require that beer carrying the Authentic Trappist Product designation be produced within a Trappist monastery or under the monastery's supervision, that the production site demonstrate a genuine monastic connection, and that profits serve the monastery and charitable purposes. Rochefort's association with this system distinguishes it from ordinary commercial beers marketed as abbey-style ales. In the twenty-first century, the brewery maintained its traditional core range while introducing Rochefort Triple Extra, a pale or golden strong ale that broadened the brand's flavor and color profile. The new beer was presented as an addition to the established Rochefort family rather than a replacement for the numbered dark ales. The brand continues to operate from the abbey at Rochefort, with international distribution shaped by limited production, specialist import networks, and demand for authentic Belgian Trappist beer. Its present position combines heritage, monastic stewardship, controlled scale, and global recognition among premium beer consumers. Rochefort's brewing history is part of the longer history of the Trappist Abbey of Notre-Dame de Saint-Rémy in Belgium. The abbey stands near Rochefort in the Belgian province of Namur and belongs to the Cistercian tradition of Trappist monasticism. The religious foundation has medieval roots, but the brewing history associated with Rochefort developed over several distinct phases. The earliest recorded reference to a brewery at the Rochefort monastery dates from 1595, when monasteries commonly brewed beer for their communities and visitors. This early brewing activity ended when the abbey and brewery were closed in 1794, during the upheavals surrounding the French Revolution and the suppression of religious houses. The closure created a long interruption between the original monastic brewery and the modern operation. The abbey was re-established in 1887, restoring the religious community at Rochefort. The current brewery was then re-established in 1899. Its modern identity developed within the restored abbey rather than as an independent commercial brewery. As at other Trappist breweries, beer production served practical and financial purposes for the abbey: it provided an income stream for the monastic community while allowing the monks to support maintenance, religious activities, and charitable work. The brewery was not organized as a conventional consumer-goods corporation and remained closely tied to the abbey's religious institution. Brewing remains associated with the monastic community, and the brewery's products carry the Trappist identity connected with Rochefort Abbey. In October 2020, Rochefort introduced Triple Extra, a golden triple at 8.11% ABV. The beer first appeared in the Netherlands and subsequently Belgium. The monks indicated that they were still refining the recipe before making it available worldwide, showing that the brewery's expansion of its range was gradual and controlled. The new beer was presented as an addition to the established Rochefort family rather than a replacement for the numbered dark ales. The brand continues to operate from the abbey at Rochefort, with international distribution shaped by limited production, specialist import networks, and demand for authentic Belgian Trappist beer. Its present position combines heritage, monastic stewardship, controlled scale, and global recognition among premium beer consumers.

• 2020

  Rochefort Triple Extra launched

  [1]Rochefort Breweryen.wikipedia.org

  The brewery introduced Rochefort Triple Extra, initially in the Netherlands and later Belgium, while continuing to refine the recipe for broader release. The brewery expanded its traditional dark-beer lineup with Rochefort Triple Extra, a pale strong ale intended to offer a different expression of the Rochefort brewing tradition.

• 1960

  Rochefort 8 became a regular production beer

  [1]Rochefort Breweryen.wikipedia.org

  Following the success of its seasonal release, Rochefort 8 was made regularly.

• 1958

  Rochefort 6 bottle formats expanded

  [1]Rochefort Breweryen.wikipedia.org

  Until this period, Rochefort 6 was the only Rochefort beer bottled in both 33-centilitre and 75-centilitre formats.

• 1955

  Rochefort 8 introduced

  [1]Rochefort Breweryen.wikipedia.org

  Rochefort 8 was first brewed for New Year's Eve celebrations before becoming a regular beer around 1960.

• 1899

  Modern brewery re-established

  [1]Rochefort Breweryen.wikipedia.org

  The current Rochefort brewery was re-established at the restored abbey.

• 1899

  Modern brewery revival

  [1]Rochefort Breweryen.wikipedia.org

  Brewing was re-established at the abbey in the late nineteenth century, with 1899 commonly cited in reference accounts as a key date in the modern brewery's revival.

• 1887

  Abbey re-established

  [1]Rochefort Breweryen.wikipedia.org

  The abbey was re-established, providing the religious foundation for the later return of brewing.

• 1794

  Abbey and brewery closed

  [1]Rochefort Breweryen.wikipedia.org

  The Rochefort Abbey and its brewery were closed during the upheavals surrounding the French Revolution and the suppression of religious houses, ending the first documented phase of brewing at the monastery.

• 1595

  Earliest recorded Rochefort monastery brewery

  [1]Rochefort Breweryen.wikipedia.org

  A brewery at the Rochefort monastery is first documented, establishing the earliest known brewing date associated with the site.

• 1595

  Early documented brewing tradition

  [1]Rochefort Breweryen.wikipedia.org

  Historical references commonly identify 1595 as an early date connected with brewing at the Rochefort abbey, although the modern brewery's later development followed major interruptions.

• Medieval foundation of the Rochefort abbey

  [1]Rochefort Breweryen.wikipedia.org

  The monastic site at Rochefort has medieval origins and later became the home of the Trappist community associated with the beer brand.

• Brewing disrupted during revolutionary upheavals

  [1]Rochefort Breweryen.wikipedia.org

  The suppression and disruption of monastic institutions during the French Revolutionary period interrupted the abbey's religious and brewing activities.

• Development of the numbered core range

  [1]Rochefort Breweryen.wikipedia.org

  Rochefort 6, Rochefort 8, and Rochefort 10 became the brand's defining beers and established its international reputation for strong Belgian ales.

Premium Belgian Trappist beer rooted in monastic production, traditional fermentation, limited-scale brewing, and strong international specialty-beer recognition.

• Trappist dubbel-style strong ale · 1955

  Rochefort 6

  Rochefort 6 is the oldest of Rochefort’s numbered Trappist beers. It is a reddish-brown ale with a strong malt character and a slightly bitter finish. At 7.5% ABV, it is the lightest in alcohol among the numbered core beers. Production is relatively limited, with the referenced description stating that it is brewed approximately once per year and represents about 1% of total production. Rochefort 8 is a yellowish-brown strong ale with pronounced fruitiness and a modest sweet, demi-sec character. It reaches 9.2% ABV and forms the largest share of Rochefort's production in the referenced account. First brewed in 1955 for New Year's Eve, it became a regular product around 1960 after strong demand. It is sometimes known as Rochefort Special. Its balance of sweetness, carbonation, bitterness, and yeast character makes it one of the brewery's most recognized beers. Rochefort 10 is the brewery’s strongest numbered beer, with an alcohol content of 11.3%. It is reddish-brown to dark in appearance and has a rich, sweet-leaning profile associated with dark fruit and substantial malt depth. The beer is commonly treated as Rochefort’s flagship offering and is one of the brewery’s most internationally recognized examples of a strong Belgian ale. The least strong of the classic numbered Rochefort beers, Rochefort 6 is an amber to reddish-brown ale with malt sweetness, caramel, dried-fruit notes, moderate bitterness, and characteristic Belgian yeast complexity. It is brewed in comparatively limited quantities and is less widely encountered outside Belgium than Rochefort 8 and Rochefort 10. Rochefort 6 is the oldest of Rochefort's numbered Trappist beers. It is a reddish-brown ale with a strong malt character and a slightly bitter finish. At 7.5% ABV, it is the lightest in alcohol among the numbered core beers. Production is relatively limited, with the referenced description stating that it is brewed approximately once per year and represents about 1% of total production. It was brewed empirically until the end of the Second World War, and until 1958 it was the only Rochefort beer bottled in both 33-centilitre and 75-centilitre formats. It is less widely encountered outside Belgium than Rochefort 8 and Rochefort 10. Rochefort 10 is the brewery's strongest numbered beer, with an alcohol content of 11.3%. It is reddish-brown to dark in appearance and has a rich, sweet-leaning profile associated with dark fruit and substantial malt depth. The nearly opaque dark ale combines rich malt, dark sugar, raisin, plum, fig, caramel, spice, and pronounced but integrated alcohol. Bottle conditioning and maturation contribute to its dense carbonation and layered finish. The beer is commonly treated as Rochefort's flagship offering and is one of the brewery's most internationally recognized examples of a strong Belgian ale.

• Trappist triple ale · 2020

  Rochefort Triple Extra

  Rochefort Triple Extra is a golden blonde triple introduced in October 2020. It has an alcohol content of 8.11% ABV and broadened Rochefort’s traditionally dark-ale-focused range with a lighter-colored style. The beer first appeared in the Netherlands and later Belgium. The monks indicated that the recipe was still being fine-tuned before a worldwide release. Rochefort Triple Extra is a pale or golden strong ale introduced to broaden the brand beyond its traditional dark numbered beers. It presents a lighter visual profile while retaining the brewery's Belgian yeast character, strong malt foundation, carbonation, and elevated alcohol. The beer provides a more luminous, spicy, and fruit-driven alternative within the Rochefort range. Rochefort Triple Extra is a golden blonde triple introduced in October 2020. It has an alcohol content of 8.11% ABV and broadened Rochefort's traditionally dark-ale-focused range with a lighter-colored style. The beer first appeared in the Netherlands and later Belgium. The monks indicated that the recipe was still being fine-tuned before a worldwide release. It presents a lighter visual profile while retaining the brewery's Belgian yeast character, strong malt foundation, carbonation, and elevated alcohol, providing a more luminous, spicy, and fruit-driven alternative within the Rochefort range.

• Belgian dark strong Trappist ale

  Rochefort 8

  Rochefort 8 is a dark, full-bodied strong ale with layers of caramelized malt, dark fruit, toast, spice, and warming alcohol. Its balance of sweetness, carbonation, bitterness, and yeast character makes it one of the brewery's most recognized beers. It is commonly associated with the dubbel or dark strong ale tradition, though the Rochefort recipe and identity are distinctive.

• Belgian quadrupel-style Trappist ale

  Rochefort 10

  Rochefort 10 is the brewery's most celebrated flagship. The nearly opaque dark ale combines rich malt, dark sugar, raisin, plum, fig, caramel, spice, and pronounced but integrated alcohol. Bottle conditioning and maturation contribute to its dense carbonation and layered finish. It is widely regarded as a benchmark of Belgian strong dark ale brewing.

• 2020

  Introduce Rochefort Triple ExtraProduct launch

  Background

  Rochefort expanded its established numbered range with a golden triple while retaining a gradual, monastic approach to recipe development and distribution. Its established reputation was built mainly on numbered amber and dark beers, while demand for varied Trappist styles created an opportunity to add a lighter expression.

  Action taken

  The brewery launched Triple Extra in October 2020, first in the Netherlands and subsequently Belgium.

  Aftermath

  The monks continued refining the recipe before releasing it more widely, including a planned worldwide distribution. The launch broadened the range without displacing Rochefort 6, Rochefort 8, or Rochefort 10 as the brand's core offerings.

  Source

• 2020

  Expansion into a pale strong aleProduct launch

  Background

  Rochefort's established reputation was built mainly on its numbered amber and dark beers, while demand for varied Trappist styles created an opportunity to add a lighter expression.

  Action taken

  The brewery introduced Rochefort Triple Extra as a new member of the Rochefort family.

  Aftermath

  The launch broadened the range without displacing Rochefort 6, Rochefort 8, or Rochefort 10 as the brand's core offerings.

  Source

• 1955

  Create Rochefort 8 for New Year’s EveProduct launch

  Background

  The brewery developed Rochefort 8 as a beer for New Year's Eve celebrations, adding a stronger brown ale to its product tradition.

  Action taken

  Rochefort 8 was brewed as a special celebratory beer and later assessed for regular production.

  Aftermath

  Its success led the monks to make Rochefort 8 a regular beer around 1960, and it became the largest part of production described in the reference material.

  Source

1. 1Rochefort Breweryen.wikipedia.org
2. 2International Trappist Associationtrappist.be
3. 3Rochefort beers and brewery reference informationbeeradvocate.com