Page 4 - Rochefort 10 Complete
P. 4

8.  18/01/2011

             There was some liveliness on opening, but not much. The sediment was lumpy, and the head had disappeared.
             Also, the classic aromas had become more subtle. This beer tasted and smelled slightly different to the previous
             ones, with a gentle sugary sweetness detected, a light chocolate flavour, and honey was noted in the aroma and
             the taste. Alcohol fumes were more pronounced, too. Adding the yeast really benefitted the beer. ‘That’s done
             it... lovely’. The classic Rochefort 10 flavours were enhanced, with a lot more of the honey flavour we detected

             9.  24/01/2012

             Note: the last beer in the tasting which was past it’s ‘sell-by’ date.

             Fairly lively in the bottle. The head was starting to break up, but definitely lingered, even some clinging on the
             glass. Sweet, fresh yeast aromas were evident on the poured beer, with a zingy freshness to the beer itself. The
             flavours were generally lacking the multi-layered complexity of previous samplings, and it reminded us of the
             examples of this beer when served in a Belgian beer café. The yeast added much more complexity to the beer,
             bringing out darker fruit and chocolate flavours. While some of us preferred the richness the yeast added, Lynda
             preferred the cleaner flavours of the original pour.

             10. 12/11/2014

             Lively in the bottle, as we expected in a relatively younger beer. This version had the most sediment to date,
             probably  because  the  yeast  had  had  less  time  to  clump  and  settle.  The  head  remained,  but  was  noticeably
             thinning. Yeasty, slightly earthy aromas were noticed. The flavours were more simplistic than previously. Not so
             much mellowness, with the high alcohol content producing tingling, burning sensation in the mouth. The taste of
             toffee  was  evident,  with  a  definite  almond  flavour.  The  yeast  helped  merge  the  flavours  and  mellow  any
             harshness, also giving a smoother mouthfeel.

             11. 15/09/2016

             Not a lot of bubbles on opening. The sediment was unstable, and moved easily during pouring. A head of more
             than ½ cm. remained. Initial aroma on opening was noticeably yeasty, but with the beer having been open for a
             couple of hours by now, the aromas had dissipated. Quite effervescent on the tongue initially, and quite sticky,
             too. Lacking in complexity, the taste was sweet and earthy, with the more intriguing Rochefort 10 flavours yet to
             fully develop. Adding the yeast helped spread the flavours, making them more accessible, adding bitterness and
             enhancing the peppery spiciness.

              12. 15/07/2017

             Maybe surprisingly not a lot of ‘fizz’ on opening. Fairly loose head which lingered to more than ½ cm. even after
             being poured for so long. Yeasty aromas again, but intermixed with fresher, more fruity smells than the older
             beers,  and  hints  of  burned  sugar,  too.  Not  quite  as  interesting  in  terms  of  complex  flavours.  Obvious
             characteristics  of  a  young  beer.  Very  pleasant  enough  to  enjoy,  without  it  being  too  challenging  in  terms  of
             flavours. Adding the yeast doesn’t improve anything; it just muddles the flavours. Not a beer from the future, but
             maybe a beer for the future.
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