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The recipe for today's Rochefort beers has been established since the 1960s. Essentially the three Rochefort beers are brewed with the exactly the same ingredients: spring water, the Rochefort house yeast, special pale malts and caramel malts, aromatic and bitter hop varieties (pellets), white and brown sugar and a ‘secret herb’. The malts used include pilsner caramel, while Hallertau and Styrian Golding hops are used, primarily for aroma.
The spring is found on the hillside, some 40m higher than the abbey. In close proximity you will see the remains of a quarry, where red marble was once excavated. This stone was used in the construction of the Church of Saint-Loup in Namur.