In 1230, a convent was founded outside of the town of Rochefort, but the arrival of Cistercian monks only happened in 1464. The abbey was destroyed and rebuilt many times over the following centuries. In 1912, the new Trappist complex only officially reclaimed itself as an abbey in 1912. Throughout the time, monks have done their best to keep the beer flowing. Archives indicate that brewing activity has taken place here since 1595. This brewing tradition, albeit only for the monks’ consumption, came to an end during the French Revolution. The French army occupied the region, and the abbey was plundered by the region’s inhabitants. Production was again halted for a while when the German occupiers removed the copper fittings from the brewing hall during World War I. After World War II, when Rochefort's beers declined from the success of Chimay's brews, a little fraternal kindness was shown. The Chimay abbey’s Trappists decided to help their confrères improve the quality of their beer. With their assistance, the Rochefort monks developed the current clutch of beer recipes. In the 1950's, the initial light 'refectory' beer was joined by the stronger Rochefort 8 and 10. Success soon followed, and Rochefort has since carved out a strong niche in the Trappist market.