 JorisPPattyn (4500), Antwerpen, Belgium
Jun 19, 2003
Vertical tasting: A/ Rochefort 10, BBd: 27/02/07, which probably means brewed 2002; B/ Rochefort 10, BBd: 20/04/99, which would make this sample 9 years old. Points given above for A/, [points] for B/ given in the text. Colour: A/ deep-dark brown (reddish hue), hazy, thick dense creamy head, stable and going down lacey; B/deep-dark brown, foxy shine; cream-coloured head nearly immediately reduced to rim [4] Nose: banana, chocolate, toffee, ripe pear, hops; B/ caramel, toffee, liqueur, madeira [8] Taste: A/ nearly overly rich taste + mouthfeel (undivisible) with chocolate, double cream - that sounds as mole sauce?, enriched with vintage port, raisins and aromatic wood, enlivened with sugar-syrup and a bitter-peppery rootspice (horseradish, daikon,...) B/ Sweetness as from liquorice mixed in a port or dark apéritif wine (maybe a great vintage Pineau des Charentes). Alcoholtouch retronasal is from Armenian brandy. Tartness somewhere. Strange - I expected this one to be more mellow, but it is really much more severe. A beer that doesn't give a damn whether you like it or not - take it or leave it. "Complex" doesn't even start explaining [9] Mouthfeel& aftertaste A/ Lots of alcoholburn, as said very rich and chewy. Woody, really tart aftertaste on a velvety roasted maltbed B/ Rich again, but the esters, oxidation have made it less chewy - even when "light" is about the last word to come to mind. Aftertaste with walnut, crème de noix-flavour [5] Make no mistake - two quite different beers. Yet the points attribuated are exactly similar - for different reasons. Drinking this young or ageing it, in this case, is clearly an open "Geschmackssache"
hellbilly (912), scottsdale über alles, Arizona, USA
Oct 12, 2008 BB 1/9/2013... pours the color of walnut stained wood with a sandy white head which leaves lots of drippy lacing. specks of yeast evident and the beer turns opaque when the slurry hits it! sweet grainy aroma is full of golden raisins, caramelized pears, buttery caramel, bananas and savory-ish yeast. lots of flavors... vanilla, chocolate, coffee/toasted nuttiness, bananas, caramelized d’anjou pears, golden raisins, lots of sweet grain/malt, toffee, wood.... so rich! it finishes with alcohol and a ton of spices. the abv% isn’t unwelcome. in fact, it helps to clean up the sugars, balance it out and make it insanely drinkable. noble/skunky/grassy hops linger in the aftertaste. the body is medium but the mouth feel is slick and smooth across the tongue. buttery texture coats the inside of my mouth...
heynik1885 (29), tonawanda, New York, USA
Oct 11, 2008 Awesome dark brown pour with a small beige head. No lacing on glass. Smell is plums, raisins, sweetness, and some spice. Taste is same and is so complex and well balanced. ABV is hidden well beneath the excellent taste and aroma. By far a new fav!
BEERGUY007 (180), Scotia, New York, USA
Oct 11, 2008 Nice and God bless those monks. Dark beer just the way I like it. Nice tan head that lasts forever. Nice raisin taste. Mostly what I could taste throughout the beer. Thick mouthfeel, nice and smooth.Did you know monks would drink the darker beers while they were fasting for nutrition? Darker beers were also used to be given to nursing and pregnant Mothers for nutrition. Times aren’t the same are they?
tedovertu (133), Apple Valley, Minnesota, USA
Oct 10, 2008 Plum, prune, cherry, and brown surgar aroma with a little cinnamon. Unbelievable in its complexity. Average light brown head. Virtually no lacing that is mostly diminishing. Hazy body with medium particles. Sweet initial flavor wih a little sour in the finish. Medium to full bodied with an astringent mouth feel.
JonnyDr (112), , South Yorkshire, England
Oct 9, 2008 Medium brown with small short lasting head. Raisins, chocolate and plenty of malt lead to spices, bread and a generally smooth finish. Charming.
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