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Orval |
| Brewed and bottle-conditioned at Orval monastery founded in the 1100s in the pastoral Belgium countryside. Orval is located within the walls of the Abbaye Notre-Dame d'Orval monastery in the Gaume region of Belgium. The present brewery was completed in 1929, at which time the skittle, (pin) shaped bottle was introduced. In the middle ages, Orval was famous for producing its iron decoration as well as beer. The abbey was destroyed during the French Revolution. |
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Beer critics consider Orval, like most Trappist beers, to be world-class quality but it is definitely an outlier within the group. Its very distinctive taste is largely attributed to two parts of the brewing process. One of these is the use of dry hopping, in which large meshed bags of hops infuse the beer during the three week maturation period. The other is the use of Brettanomyces yeast during this same maturation, which are a local wild yeast.
Orval beer is bottled exclusively in a distinctive skittle shaped 33 cl bottle. The bottling plant has a capacity of 24,000 bottles per hour. The beer is then matured at 15 °C for a minimum of four weeks on site before being distributed. Beer that will be sold at the Abbey or local cafe is matured for six months. The brewery is normally closed to the public, but opens its doors for two days each year. |
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Orval Trappist Ale |
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Sometimes referred to as The Queen of Trappists It was first made in 1931, and has a complex and unusual flavor and aroma produced by a unique strain of yeast. Fermenting three times with three different malts and two types of hops give great character and complexity. Fruity esters like apple, banana, and pineapple shine through first, with a mingled complex aroma of leather, spice, and many other earthy components. Sunset-orange color; a fruity and slightly acidic bouquet, firm body, profound hop bitterness, and long, dry finish.
Orval pairs well with mild semisoft cheese, warm brown bread, fresh pears, steamed mussels, clams in Pernod cream sauce, oysters, smoked salmon and trout, and calamari. The essences and flavors make this an excellent beer to pair with a fine handmade cigar! |
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