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After praying for its return a trout conveniently arose from the water with the ring in its mouth. Upon witnessing the miracle she cried \"Truly this place is a val d'or (a Golden Valley) which is where the name is supposedly derived from. She was so moved by this experience she decided to start a monastery there.\n\nFirst Settled in 1080 (28 years before the origin of the Cistercian Order. \n\nMany wars, French Revolution blah blah and things went vacant and taken by the weather. The land eventually became owned by the Harenne family and in 1926 the decided to offer the plot back to the Cistercian Order so a new generation of monks could rebuild and live there. They began brewing in 1931 to help continue to fund the reconstruction.\n\nThey only brew one beer (and one special one for their on site café)\n\nOrval\nA genre-blending lightly colored beer with a frothy head and complex aroma influenced by dry hopping along with the addition of Brettanomyces yeast. 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They successfully brewed their first two beers by the end of 1884\n\nAfter many ups and downs trying to commercially establish themselves as Beer producers they had become very successful and at one point had 15 monks and 15 laypeople working solely on brewing but this took a big tole on the once peaceful lifestyle they had originally set out to live. In 1969 they decided to contract their beer production to Artois, a private Belgian company but this only lasted a year because things become progressively less profitable and they were now sitting on a dormant brewery and had no real control over their product. In 1980 a new your cohort of monks decided to revitalize the on site brewery and develop and actual brand. In a nod to their history and to the La Trappe monastery in France they named their brewery \"La Trappe\" and were focused on bottle conditioned beers.\n\nDubbel\nUtilized caramel malts for a deep ruby-brown color and rich, caramelly mouthfeel. 7%\n\nTripel\nBlends Belgian yeast aroma with a light refreshing finish. It pours a dark honey color in the glass with a slight haze from the second addition of yeast. 8%\n\nQuadrupel\nHeavy alcohol-forward body and a rich amber color. 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Western Schism (fifteenth century) in which several women's monasteries were \"turned over\" to monks. In 1464 the nuns were ordered to move to the Felipre monastery in France and the Felipre monks moved and took over Rochefort Abbey.\n\nEighty Years War, French Revolution 1500-1600 ish\n\n1889 monastic life returned to the Abbey and began restoration work.\n\nFor years now it has been known as the \"Cathedral of Beer\"\n\nThey are known for their robust brown ales that include only natural spring water, malted barley, hops, sugar and a proprietary yeast strain. Their Abbot at the time worked closely with Chimay to learn how to brew and worked them Chimay and the University of Leuven to select and propagate their unique yeast strain.\n\nRochefort 6 Dubbel\nThe abbey's first beer recipe and was the only beer produced until WWII. The beer pours a hazy light amber brown. Malt-forward with a touch of sweetness and a hint of sour. 7.5%\n\nRochefort Triple Extra\nThe abbey's first new release since 1953. Deep golden color, notes of citrus and spicy fragrance. 8.1%\n\nRochefort 8\nA strong dark ale originating as a seasonal beer brewed only for new years celebrations but popularity encouraged them to add it to their regular lineup in the 1960s. Pouring a deep brown color, highly carbonated and full of body. Aroma of chocolate and dark fruit. A rich sweet taste brings balance to it's alcohol content of 9.2%\n\nRochefort 10\nA Quadruppel utilizing pils and caramel malts and a hefty dose of sugar. Pours almost like chocolate milk. Rich with sediment and like all Rochefort beers is bottle conditioned with extra yeast and sugar. 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At one time they had up to 85,000 calls per day (of which only 200 could get through) in a 2-3 hour ordering period.\n\nBeer can only be acquired directly from the brewery so we don't have anything from them to taste today…BUUUUUUT….St Bernardus in Watou","showArea":null,"frame":null,"position":null,"zoom":null,"showRadius":null,"scale":null,"mapLinkId":null,"showLinkPreview":null,"radiusDisplayUnit":null,"routeMode":null,"hasLongDescription":true,"size":null,"icon":null,"attributes":[],"strokeOpacity":null,"showLength":null,"parentId":null,"label":null,"radiusDisplayAngle":90,"rotation":null,"color":"#2674BA","renderHoles":null,"showEndcaps":null,"text":"Westvleteren","hideFromLegend":null,"isHidden":null,"author":"72c7fc79-dd2b-4e5b-9087-aaa6e053c420","isCollapsed":null,"coordinates":[50.8957035,2.7200131],"locked":false,"symbol":"hospital","createdAtUnixTimeMs":1727202348000,"mapImageId":null,"id":"f7ed5e80-2670-424c-9ca8-9127a017190c","clipSource":{},"opacity":null,"strokeStyle":null,"widthScale":1,"isTextHidden":null,"type":"Place","textAlign":null,"strokeWidth":null,"onClick":null,"radius":null,"ordering":1727196471868283},{"fillOpacity":null,"textStyle":null,"description":"Early 19th century monks from the Catsberg Monastery in France were forced to move to Belgium and established a \"refuge monastery\" and originally started producing cheese. In 1934 they closed the \"annex\" in Belgium and transferred their activities back to France. In 1946, the St. Bernardus brewery in nearby Watou, Belgium was granted a license by Westvleteren to brew their beer under the St. Sixtus name in Watou, Belgium. This agreement ended in 1992 when the Trappist Monasteries all decided that the beer had to be brewed in a Monastery which Watou wasn't any longer. 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He had the buildings restored and in 1821, opened a boarding school there with the help of the Brothers of the Christian Schools of Saint-Omer.[3] He soon had a hundred pupils but at his age, it was too heavy a burden.[4] In 1825, he contacted the Trappist Abbey of Notre Dame du Gard. Eight Trappist monks arrived on 26 January 1826 and founded the Mont des Cats abbey.[4] This congregation has run the abbey ever since. A breakaway group of Trappist monks left Mont des Cats and settled in Westvleteren (Belgium).\n\n\nThey originally began brewing between 1848-1907. Mont des Cats 2011 contracted with Scourmont Abbaye (Chimay) to brew their beer so it's a Trappist beer, brewed in a Trappist Monastery overseen by monks and uses a Trappist recipe but it's not their monastery and can't be considered ATP (Authentic Trappist Product)\n\nMont des Cats\nMont des Cats beer is inspired by the dark abbey beer that was popular among visitors to the abbey in the nineteenth century. 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