Happy Orval Day!
Today we celebrate the legendary Trappist Ale crafted by Orval. This unique Belgian Pale ale has a massive cult following around the world but what makes Orval so special?
What makes Orval so special are its history and qualities. It has its own legend about how it came to be, it doesn’t fit any one beer style, and it evolves in the bottle in remarkable ways.
History Of Orval
Around 900 years ago Cistercian monks from Champagne settled in the Ardennes region of Belgium near the border of France. The monks established the Abbaye Notre Dame d’Orval in the Gaume Valley.
Orval (or-gold/val-valley) translates to “valley of gold.”
Over the last millennia the monastery suffered through wars, fires, and eventually was destroyed (like many churches) during the French Revolution.
In 1926 construction began on a beautiful, new, art deco inspired, abbey. A few years later a brewhouse was built to brew beer to raise money for the construction.
Trappist monks are known for brewing beer to sell to raise money for everything from maintenance on their property to supporting local charities.
The Legend Of Orval
The local legend of Orval speaks of a visit to the area by Countess Matilda of Tuscany. One day the Countess dropped a gold ring of hers in a pool accidently.
She prayed for its return and promised to build a monastery at the site if her prayer came true.
A little while later a trout surfaced with her ring in its mouth and the Countess made good on her promise.
The “fish with a ring” is seen on Orval’s glassware, bottle, and bottle cap.
When the construction of the new abbey began in the 1930’s, it was funded in large by Francois de Harenne, a direct descendant of Countess Matilda.
What Makes Orval Unique?
Orval is unique in many ways.
- The brewery only produces one style of beer, unlike other Trappist monasteries that typically produce a dubbel, tripel, and quad.
- Orval is sold in one size and not available on tap or in keg.
- Orval is fermented with Brettanomyces, a yeast that gives it an earthy, fruity, and dry taste with aromas of leather, hay and forest floor.
- Orval, due to the Brettanomyces, evolves over the years, becoming more earthy, complex, and even slightly higher in alcohol as the yeast continues to convert sugars in the bottle.
What Food Pairs With Orval?
Orval is bone dry, has earthy aromas, and a subtle fruitiness, making it ideal with foods that are high in Umami. This includes mushrooms, cured meats, and aged cheeses.
Seafood and salty dishes are wonderful with Orval’s champagne like qualities.
Orval is one of the most carbonated beers on the planet pushing between 4 and 5 ATM (60-70psi)!!
This carbonation is wonderful in cutting the fat of heavy dishes.
Orval requires a slow pour, resulting in a pillow of foam full of complex deliciousness.
I highly recommend trying Orval at different ages in its process. A fresh bottle will show more of the hop bitterness, a 6 month bottle will begin to show signs of leather, and over a year will result in a very different beer than began in the bottle. I like to have a few different aged bottles poured side by side to marvel at the differences.
You can find a bottle for around $6 at most wine and craft beer stores. This is my go to choice of beer while traveling Europe. I love that I can find it at most hotel lobby bars in France and Belgium.
I do hope you try and enjoy an Orval. Happy tasting!
Cheers!
