In Belgium, beer was already produced in the Roman era, as evidenced by the excavation of a brewery and malthouse from the 3rd and 4th centuries AD at Ronchinne. Monasteries played only a small role in beer production and mostly brewed for their own consumption and that of their guests. Monastic brewing would only receive some renown strong beer name the late 19th century onwards, when the trappists of Chimay produced a brown beer that was commercially available. In 1885, a change in legislation made brewing of German-style bottom-fermenting beers viable in Belgium, and it was only from then that large industrial-scale brewing in Belgium took off.