Brasserie de Rochefort Trappistes Rochefort 10

**Aroma:** “Lots of complexity on the nose. Rich fruity esters with fig, prune, cherry, apple, plum, raisin. slight spice charac- ter. A nice malt sweetness that ranges from toast and biscuit to toffee and caramel. Slight oxidized note, similar to a barleywine or old ale. A hint of alcohol.” **Flavor:** “Tastes like sweet raisin bread. Very rich and complex, with moderate carbonation. Malt sweetness with toast, some biscuit. Lots of dark fruit with prune, dates, and raisin, and slight cherry. Nice alcohol warmth and not too sweet in the finish. Very similar to an old ale. An alcohol that is just enough to say it was there. Shows a bit of age, with a hint of sherry, but that adds to the complexity.” **Overall:** “Great beer. I like nearly everything about this beer...from the malt backbone to the fruity esters and even the complexity added by some age. This one is a shining example and one of the best-executed beers we’ve had in this style. Clearly brewed by someone who knows the style in and out.”

**Aroma:** “High grapefruit, citrus notes up front along with honey, flowers, and a bit of stone fruit. Pineapple, grape, and pear sit atop lots of piney hops aroma. Fruity plum/cherry notes are there as expected. Alcohol is evident, but not over strong.” **Flavor:** “The typical ‘Belgian’ ester profile is replaced with lighter fresh fruit. Medium citrus in the background. There’s a strong honey component that comes off more as a sensation than as actual sweetness on the tongue. A nice smooth finish makes this beer go down more easily than it objectively ought to. Aftertaste is filled with bubblegum-like notes and is medium lasting.” **Overall:** “Seems like a bit of an oddball among dubbels, but it works. An enig- matically honey-like and floral beer that remains classically Belgian in its refusal to adhere to stylistic norms. This ale is very fruity—the apricot flavor is quite nice, but unexpected.”

**Aroma:** “A pleasant, light aroma that doesn’t overpower in any one area. Yeast aromatics are a touch more saison-like (some nice pepper and spice notes) than classically dubbel. Light spicy hops aroma complements yeast phenolics. As it starts to warm more esters (cherry or peach) start to come out and less spice.” **Flavor:** “A rounded malt foundation of toffee and raisins gives way to an unusual, but pleasantly different suit of fruit (bananas, cherries, plums) and spice (cloves). Some crisp hops bitterness to balance. Finishes dry.” **Overall:** “Spicy with a low malt complexity and a good balance of sweetness. Very drinkable. This could easily fly under the radar in a sea of competitors, but this pleasant little dubbel-esque saison quenches one’s thirst as readily as it quenches the need for something from the abbey. Perhaps this is what the monks drink when they mow the lawn?”