Buy Trappistes Rochefort 8 at ’t Bockje Bathmen

Name: Trappistes Rochefort 8
Brand: Rochefort
SKU: 628562
Price: 2.50 EUR
Availability: InStock

33 cl · 9.2% · Trappist

€ 2,50

This bottle

Trappistes Rochefort 8

Trappist

Trappistes Rochefort 8

€ 2,50

In stock

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Bottle information

Brewery	Rochefort
Country	Belgium
Type	Trappist
Alcohol	9,2%
Size	33 cl

About this bottle

Trappistes Rochefort 8 is een donker trappistenbier van de abdij van Rochefort, met 9,2% vol in een flesje van 33 cl. Het werd in 1955 geïntroduceerd en is herkenbaar aan de groene kroonkurk. Van alle bieren van de brouwerij wordt van de 8 veruit het meest gemaakt. In sterkte zit het tussen de lichtere 6 en de zware 10 in.

The brewery uses pilsner malt and Munich-type malt, combined with Hallertau and Golding hops. Rochefort makes around 18,000 hectolitres a year, a modest amount compared with the large Belgian breweries. Beer has been brewed here since 1595, although the brewery lay idle for a century after the abbey had to close its doors in 1794.

De Rochefort 8 dateert van 1955. Rochefort 8 heeft een roodbruine kleur, het aroma is zoet en fruit. De hoppigheid aan het eind zorgt voor een iets opdrogend mondgevoel en de afdronk is wat bitter.

Recommendation for this bottle

At the table with Trappistes Rochefort 8

Dubbel · Belgium · 9.2%

Main courseSteak with pepper sauceShopping and method
With the cheeseHerveShopping and method
Before the meal or with drinksDates wrapped in baconShopping and method

Why this works together

Gekozen op de bierstijl (dubbel), het land van herkomst (België), het alcoholpercentage (9,2%) en de toon van zoet in de omschrijving. Wat erbij past hangt af van de kleur: licht en droog gaat naar gevogelte en vis, donker en zoet naar stoofvlees en kaas.

Serve at 8 to 10 °C.

What is needed

For 4 people

Main courseSteak with pepper sauce

Ingredients

4 steaks of 180 grams
2 tablespoons of black peppercorns
200 millilitres of cooking cream
40 grams of butter
1 kilo potatoes
salt

Method

Cut the potatoes into wedges and roast them with oil and salt in an oven at 200 °C for 35 minutes until golden brown.
Coarsely crush the peppercorns in a mortar.
Fry the salted steaks for 2 to 3 minutes per side in hot butter and let them rest outside the pan.
Briefly toast the pepper in the cooking fat, pour in the cooking cream and let the sauce reduce for 3 minutes until it thickens.
Serve the steak with the pepper sauce and the potatoes.

With the cheeseHerve

Ingredients

160 grams of Herve

Method

Take the cheese out of the fridge about an hour before serving; that brings out the flavour best.
Only cut or break the cheese just before serving.

Before the meal or with drinksDates wrapped in bacon

Ingredients

12 Medjool dates
6 rashers of streaky bacon

Method

Preheat the oven to 200 °C.
Remove the stones from the dates if necessary and halve the bacon slices.
Wrap half a slice of bacon around each date and place them seam side down on a baking tray.
Bake for 12 to 15 minutes until the bacon is crisp and cooked through.
Leave to cool briefly and serve warm.

To serve one bottle or glass per person

4 flesjes Trappistes Rochefort 8

The quantities are a guide for home cooking; salt, pepper and oil for frying are not always listed.

Uitgewerkt als complete aanbeveling: Eendenborst met stoofpeertjes en Trappistes Rochefort 8.

All recommendations A recommendation with every beer

Foto’s: Biefstuk met pepersaus: Tim Pierce, CC BY 2.0 · Herve: Marianne Casamance, CC BY-SA 3.0 · Dadels met spek: pirateyjoe, CC BY-SA 2.0

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