Orval Orval Trappist Brewery Villiers Devant Orval, Belgium Orval was founded in 1070 and the current brewery was completed in 1929. The Trappist ale is dry-hopped and fermented and bottle-conditioned with an ale yeast and Brettanomyces. ABV: 6.9 ABW: 5.5 COLOR: 10 BITTERNESS: 32 ORIGINAL GRAVITY: 1055
Beer Talk March 1, 2015 - - -
Web Only January 8, 2015 - Charles D. Cook
In the southeastern corner of Belgium, within the province of Luxembourg, is a beautiful, historic region referred to as “The Gaume.” This area, which borders France, is home to valleys and rivers, and is a hotbed of outdoor activities. It is a big tourist region, especially during summer. The Gaume has a microclimate with the... View Article
Brewing Features - Full Pints November 1, 2010 - Adrian Tierney-Jones
Starry, starry night. The light is low in Orval’s brew house, giving its trinity of copper-clad lauter tuns and kettle the glow of a late sunset, while pinpricks of light adorn the ceiling, the first evening stars. A simple wooden cross hangs on the wall. Colored glass panels featuring devotional scenes add to the sense... View Article
Full Pints - Pull Up A Stool Orval, Belgium November 1, 2006 - Julie Johnson
All About Beer: How did you get your start in brewing? Jean-Marie Roc: It’s a long time ago. I was intent to be a brewer when I was 12. I already appreciated. From the beginning, at the midday meal we got low alcoholic beer, tafel beer every day. And on the Saturday evenings in the... View Article
Full Pints - History May 1, 2006 - Roger Protz
The Trappist ales of Belgium and the Netherlands, produced in breweries attached to abbeys, are world famous. They include Chimay, La Trappe and Orval, the most widely exported beers. They are produced by monks who help maintain their churches and fund their work in the community with the sales of their beer.
Full Pints - Learn Beer - Styles - Styles Features Belgium's Trappist Brewing Abbeys May 1, 2004 - Charles D. Cook
Beer, brewed by monks? The very concept might shock some people, especially in our alcohol-phobic society. But northern Europe has a long history of monastic brewing, stretching back as early as the seventh century AD.