Abdij Notre-Dame de Saint-Rémy

At Rochefort, beer is part of a living monastic economy rather than a marketing legend. The Abbey of Notre-Dame de Saint-Rémy preserves written evidence of brewing from 1595, while its modern brewery remains closely tied to the community’s work, values and upkeep. From a modest post-Revolution revival to a carefully limited Trappist production, the brewery’s identity is shaped by continuity, resilience and the distinctive setting of Rochefort in Namur Province. A brewing tradition recorded in 1595 The monastery was founded in 1230, but the first written records of its brewing tradition date from 1595. Brewing originally belonged to the monks’ practical work, alongside agriculture and mining, with beer serving as a nourishing “liquid bread.” The abbey’s long history was interrupted by the French Revolution, when the monks fled and the monastery was sold to lay owners. From rebuilding to professional brewing When the monks returned in 1887, they rebuilt both church and brewery. Beer began to be sold commercially in 1910 to supplement inadequate agricultural income. In 1952, the community chose to professionalize brewing; a new brewery followed in 1960, developed with advice from Professor De Clerck and the monks of Chimay. The former brewery, known as the “cathedral of beer,” is now retained as part of the abbey’s brewing heritage. A modern Trappist brewery with old foundations A new brewhouse was commissioned in 2020, combining updated process control with efforts to reduce water and energy use and generate renewable electricity. The brewery continues to produce on a limited scale, with brewing supervised within the monastic setting and revenues supporting the community, its buildings and charitable purposes. Rochefort’s defining character is a documented brewing tradition that has survived upheaval while remaining woven into monastic life. Rochefort, Province of Namur, Wallonia, Belgium 1595 1230: The Abbey of Notre-Dame de Saint-Rémy is founded at Rochefort. 1595: The first written records of the abbey’s brewing tradition appear. 1887: Returning monks rebuild the monastery and establish a brewery. 1910: The abbey begins selling beer to supplement its income. 1960: A new professional brewery is built after the community commits fully to brewing.