Orval Trappist Ale

The abbey was founded in 1070 but today’s present buildings were constructed in 1925. The brewery started in 1931. The word Orval translates as “Golden Valley”. In 2014, 71,000 hectolitres (approx. 1,875,604 gallons) of Orval beer was produced in the Orval monastery by the monks. As with other Trappist beers, only natural ingredients are used – namely spring water, two-row malting spring barley, aromatic hops and liquid candy sugar. The skittle-shaped bottle helps the sediment to stay at the bottom, however it can also be drunk and is full of vitamin B.

Orval is a medium bodied and unique, hoppy dry-orange, amber Trappist. Best served in a branded chalice glass, with or without the sediment. Good with soup and cheese.