Garrafa cerveja trapista Orval 33 cl

Orval 33 cl

ABV: 6.2% · Untappd: 3.67 · IBU: 36

The “liquid bread”! The characteristic fruity and bitter flavor of Orval beer makes it a true benchmark in the world of “Authentic Trappist Beers”. The only Trappist beer with dry hopping. Beer critic Michael Jackson considered Orval a “wonderful aperitif” and a “world classic”. Orval is bottle-conditioned with Brettanomyces yeast. It undergoes an aging process that imparts fruity notes and results in a subtle balance between a full body and bitterness. 

Dominant flavor: Fruity and Hopped

€4,19

Beer profile

Style

Belgian Dark Strong Ale

Colour

Brown Amber

Serving Temperature

6°

Pairing

Brand

Origin

Bélgica

Volume

33.0 cl

Foam

Aroma and Flavor

Fruity and subtly bitter. Pronounced aroma.

Suggested glass

About the beer

Beer critic Michael Jackson considered Orval a “wonderful aperitif” and a “world classic.” With 6.2% ABV, Orval is a beer with a complex, unusual taste and an aroma produced by a single strain of wild yeast: Brettanomyces lambicus. Its very distinctive taste is largely due to two parts of the process. The first is dry hopping—where large mesh bags of hops infuse the beer during the three-week maturation period—and the second is the use of Brettanomyces yeast during that same maturation, which is a local wild yeast. The Hallertau, Styrian Golding, and French Strisselspalt hop varieties are used. Orval beer is bottled exclusively in its distinctive 330ml bottle. As the beer undergoes bottle refermentation, its flavor can evolve over the years with aging. In fact, after bottling, it remains at 15°C for a minimum period of four weeks before being distributed, and beer for local consumption at the Abbey is aged for up to six months under those conditions.

It is believed that throughout the long history of the Abbaye Notre-Dame d’Orval, there has always been a brewery at the monastery. Several facts corroborate this idea: topographical references in old drawings; a detailed description of production left by a Franciscan visitor three hundred years ago; an area called the “hop field” very close to the monastery. Brewing was customary in areas unsuitable for cultivating vines. Beer was considered, above all, for its nutritional properties: it was called “liquid bread.” In 1931, the current brewery was built, employing laypeople and intended to be a source of revenue to allow for the reconstruction of the monastery, which had been destroyed by fire in 1793. The brewery was designed by Henry Vaes, who also conceived Orval’s distinctive beer glass. The first beer saw the light of day on May 7, 1932, and was sold in barrels rather than today's bottles. Orval was the first Trappist beer to be sold nationally throughout Belgium. As with other Trappist breweries, the beer is sold to financially support the monastery and several other good causes. All profits from the sale of the beer are distributed to charities and for community development in the region.