Orval beer is characterized by a high fermentation process and a maturation time, giving it its complex and fruity taste, a subtle harmony between roundness and bitterness. Since 1931, it owes its incomparable taste above all to the quality of its water, hops, and yeasts. It relies on specific varieties of hops, very aromatic, which are linked to the first master brewer of Orval, originally from Bavaria. Its English method of dry hopping gives it a diversity of aromas while maintaining its level of bitterness. Its different fermentation times - combined fermentation, with the original yeast and with wild yeast, then refermentation in the bottle - require a significant maturation time and numerous quality con
The Orval Brewery, located within the grounds of the Abbey, was created in 1931 to finance the enormous reconstruction project of Orval. From the beginning, it employed salaried workers, including the first master brewer, Pappenheimer, who created the recipe. True to its bitter and fruity character, Orval beer has become a true reference in the highly prized world of authentic Trappist beers.
 (1).jpg)
