The Abbey at Rochefort has been occupied by Trappist monks since 1887 and the water source, drawn from a well inside the monastery walls is said to be intrinsic to the minerally character of its ales. All three of Rochefort's beers are made from two Pilsner malts and one Munich malt, with dark sugar added to the kettle. The hops used are German Hallertau and Styrian Goldings. Two strains of yeast are added for primary fermentation and a secondary fermentation in the bottle.
The Rochefort 6 is reddish brown in colour with a soft body and an earthy herbal palate developing into deep fruitiness.