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Two malts were used in the brewing process: pils and caramel malt, as well as wheat starch, two varieties of hops and Rochefort’s own yeast. The result was the powerful Rochefort 10, a beer sure to warm your heart with its robust dose of alcohol.
Whisky lovers will no doubt appreciate its warming glow. This red-brown beer has aromas of roast wheat, fruit (figs, cherries), nuts and dark chocolate. In the mouth you will get a prominent taste of caramel, chocolate, ripe fruits and herbal touches of hops. All of these linger until the finish. Connoisseurs compare this beer with wine, whisky and port.
Mild, rich, intense, lots of body. It is both food and drink at the same time, as wrote the late beer guru Michael Jackson. This nutritional overload is far from a coincidence. The Rochefort monks used to follow a strict diet where fish, meat and cheese were not on the menu. It took a beer like the Rochefort 10 to supplement their restricted diet.
Dark brown color. Great strength balanced by a complexity of flavors and firm malt backbone. The bouquet covers a wide range: port wine, leather, apricots, oak, spices - a deeply intriguing beverage.
One of Rochefort's three offerings, all numerically named (6, 8, and 10) after their "Belgian degrees," a traditional means of measuring gravity (or the sweetness of the wort before fermentation) and determining the final strength of the beer. This is by far their strongest offering in terms of overall intensity and alcoholic strength. Sweet malt and bready yeast dominate the nose and mouth alongside notes of prune, fig and brandied pear laced with sweet cigar spice and a chocolate dusting. Full bodied and quite heavy on the palate with the alcohol present throughout, but the assertive profile has all of the components to make this a beer that will age beautifully and mellow with time. #7 Wine Enthusiasts Top 25 Beers of 2011
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