History and provenance are readily apparent, in the taste of the 8. Ever since the 1960s, Rochefort’s own yeast culture has produced those characteristic esters in its divine brews. And even today, in 2014, Rochefort's famous Trappists continue to brew using water from the calcium-rich Tridaine spring, 42 metres above the abbey. This spring water is said to have a unique composition, readily transformed into the dark Rochefort beers, in the monks' ‘brewing-hall cathedral’. Just add barley malt, wheat starch and hop pellets.