Orval is one of those unusual beers, both in terms of its packaging and its taste. It is a very rich, complex, tasty beer and well worth a try.
This is a Trappist beer, brewed by the fathers of the Abbaye d’Orval in the Belgian town of Villers-devant-Orval. There exists a legend which says that a certain countess named Mathilda, a widow, accidentally dropped her wedding ring into a fountain in the area. She prayed to god for the ring to be returned to her. And so it was, by a trout that emerged from the water with her precious piece of jewellery in its mouth. In her elation she proclaimed, “Truly this place is a Val d’Or [Valley of Gold].”
The legend goes that she established a monastery there in gratitude. This story cannot be verified, but one thing that is evident from historical records is that there has always been a brewery at the site (there are ancient records of a “hop-field” close by). Due to the unsuitability of vine-growing in the area, beer brewing was customary. Indeed, it was termed “liquid bread”.
War broke out in France in the 1500’s with Burgundy, and later with Spain. Orval was badly hit by this conflict. As an act of magnanimity, Emperor Charles Quint granted the monastery a forge, providing money for damages. In 1605 Bernard de Montgaillard appointed himself Abbot of Orval. He was devoted to his monks, who in time grew attached to him. He was to restore the monastery to its former glory.
However the prosperity was short-lived. In 1638, during the Thirty Years War, the abbey was viciously pillaged by troops of the Marechal de Chatillon. It was not until the close of that century that the establishment was back on its feet again.
It was Charles de Bentzeratd who first converted the monastery in a “Trappist” abbey. He was Abbot from 1668 to 1707. A fervent reformer, he converted his people to the Cistercian Order of Strict Observance, which has historical roots in the Abbey of la Grande Trappe, Normandy.
During the Revolution, in 1793, the monastery was finally brought to its knees, completely ransacked and burnt out. The local community disbanded and all was lost. That was, until 133 years later when the Harenne family resold what had by then become a derelict, decaying building, back to the Cistercians. The brewery too, was re-established five years later, in 1931.
Orval Trappist Beer is a brew with a bite. There is no easy way to describe its flavour. It is reminiscent of fruit rind. Sour and yeasty, very similar to the Belgian lambic style. Its hop bitterness and tangy fruit flavours are balanced with malt.
It is well carbonated, dry and fizzy on the tongue, with a smooth, crisp and refreshing finish. Upon opening and pouring you will immediately become aware of the lovely earthy scents emanating from Orval. This is a dark amber beer that is rather hazy. What is most impressive is the brown head of froth and the lacy strands that form around the sides of the goblet.
Like all Trappist beer, Orval is bottled with yeast for a further phase of fermentation, whist lasts about eight months. Store a bottle for up to five years and let the flavour develop and improve.
Orval’s little brother is named Abbey’s Ale Biere Luxe, or Petite Orval, as it is known by its friends. This beer is extremely weak for a Belgian, at 3% abv (compared to 6.2% for Orval). This has similar levels of sourness, fruitiness and bitterness as Orval, as well as an intense flavour. It is a deep amber beer with a malty aroma and zesty aftertaste.
Enjoy Orval, this highly complex and unique brew, taking care to savour every flavour it has to offer.