2 bottles in your cellar have entered their drink window.

TRAPPIST ALE

Orval

Abbaye Notre-Dame d'Orval • Luxembourg Belgium

Mixed Fermentation Bottle Conditioned● 6.2% ABV

Unique amber Trappist ale. Dry-hopped and fermented with Brettanomyces. Evolves in the bottle: young is hoppy, old is dry/funky.

PERFECT FOR
☾ Quiet Reflection✦ The Curious Palate🍂 Autumn Evenings
Ask the Monk
FLAVOR PROFILE
HoppyDryCitrusLeatherBrett Funk

Rich, layered and contemplative, with notes of hoppy, dry, citrus, finishing crisp and dry.

SERVING

Serve at 10-14°C in a chalice to maintain a generous head and let the aromas bloom.

10-14°C

CHARACTER
DryDrySweet
LightLightFull
SoftBalancedBitter

Style-based profile from ABV, style & tasting notes.

TASTING NOTES
Appearance
Burnished amber-brown, with a rocky off-white head
Aroma
Hoppy, Citrus, Brett Funk
Taste
Dry, medium-bodied, hoppy, dry, citrus, leather
Finish
Dry with a firm bitterness.
BEER DETAILS
Style:
Trappist Ale
ABV:
6.2%
IBU:
20-35
Origin:
Luxembourg, Belgium
Glassware:
Chalice
CELLARWithin 3 to 6 months

Drink fresh. Hop aroma fades fast; enjoy it young and vibrant.

PERFECT PAIRING

"Sublime with aged Orval cheese or grilled fish; the dry, funky Brett character cuts through fat without heaviness."

Seafood

Seafood

Mussels, oysters

Aged Cheese

Aged Cheese

Gouda, Trappist, Bruges

Cook this: moules-frites, or a wedge of aged abbey cheese (Chimay, Orval).

AVAILABILITY

Specialty shops & better bottle stores

UntappdBeerAdvocateTotal Wine
PRICE GUIDE
$$$$

Premium

A considered, special pour.

II

Flavor & Aroma

IOn the nose
  • Hoppy
  • Citrus
IIOn the palate
  • Leather
  • Brett Funk
IIIThe finish
  • Dry

Unique amber Trappist ale. Dry-hopped and fermented with Brettanomyces. Evolves in the bottle: young is hoppy, old is dry/funky.

III

Story & Heritage

ABOUT THIS BEER

Brewed at the Abbey of Orval in the Gaume since 1931, in a brewery built to fund the abbey's reconstruction. Uniquely dry-hopped and bottled with Brettanomyces, it evolves dramatically in the bottle; the trout-and-ring emblem recalls the medieval legend of Countess Mathilda.

On the Trappist Ale style, Authentic monastery-brewed beer. Strictly regulated; must be brewed within a Trappist monastery under monk supervision. Not a single style, but an origin mark.

Explore the Trappist Ale guide Source: BeerAdvocate
BREWERY

Abbaye Notre-Dame d'Orval

COUNTRY

Belgium

REGION

Luxembourg

STYLE

Trappist Ale

IV

Glassware & Ritual

The Chalice
THE CHALICE

For Trappist & abbey ales

The broad, open bowl releases the deep malt aromatics of strong abbey ales and supports a thick, protective head, built for slow, contemplative sips.

01

Cellar-cool the glass

Clean and dry, never frosted

02

Pour straight & bold

Down the centre to raise a head

03

Build a rocky crown

A full head locks in the aroma

04

Let it warm

Malt complexity blooms as it opens

V

Reviews

No reviews yet

Community ratings will appear here. In the meantime, see what drinkers say on:

UntappdBeerAdvocate

YOU MIGHT ALSO ENJOY

View All Recommendations
TRAPPIST ALE

Chimay Gold (Dorée)

Abbaye de Scourmont

4.8% ABV 4.3

CitrusHoppySpice
TRAPPIST ALE

Westmalle Extra

Abdij der Trappisten van Westmalle

4.8% ABV 4.6

CitrusHoppyBread
TRAPPIST ALE

Westvleteren Blond

Sint-Sixtusabdij Westvleteren

5.8% ABV 4.4

CitrusPearHoppy
THE MONK'S NOTE

Pour it into a chalice, served around 10-14°C, and let its aromatics open before the first sip. Enjoy it fresh and lively; there is little to gain from waiting.

Brother Anselm, cellarmaster

ADD TO YOUR JOURNEY

    Belgian Beer Wisdom

    Did you know?

    Many Belgian beers refermenent in the bottle, creating natural carbonation and complex flavors.

    Why it tastes different

    The Monk's Dispatch

    One letter a month from our cellar: a beer worth seeking, a brewery worth knowing, a small lesson in the art. What is this?