Brasserie D' Orval

The legend of Orval’s humble beginnings is unique and based on a simple answered prayer. The original structure consisted of a lone Benedictine abbey, founded as an act of gratitude in 1132 from a widow only known as Mathilda. During the course of her travels and sorrows, she came across a fountain to parch her thirst, though it is more than likely this is the first reference to the well used at this location. Her wedding ring slipped from her finger and plummeted into the depths. With no possible way to retrieve the ring, she fell to her knees and prayed. A trout rose to the surface with the wedding ring clinched tightly in its mouth answering her prayers when it returned her ring. In response to her answered prayer Mathilda responded with, “Truly this place is the Val’d Or’.” Perhaps the surrounding dust fields shimmering in the sunlight led her declaration of calling the area the Valley of Gold or Ore. In either event, the soil is as inhospitable to growth as the Sahara.

For the next few hundred years, life at the abbey proved abysmal. At every corner, the monks who resided there found their faith tested in innumerous ways. Fires and wars regularly reduced the abbey into ash. The abbey to those who resided there it easily might have seemed as an outpost on the very gates of hell. At one point, the abbey faced possible suppression due to the perception that it consisted of a lost cause. In 1529, a miracle occurred.

In 1529, the Holy Roman Emperor Charles-Quint allowed the abbey to start commercial operations. While most monasteries entered into the economic realm as agricultural, cheese, ink, and brewing economies, Orval entered into the economic fray as a foundry. The iron works allowed the abbey to catapult into a position of primacy as it produced the material necessary to repair the war-ravaged landscape. The abbey did provide agricultural produce and brewing, though not on a large scale.

War often came to the abbeys doors step, and during the Thirty Years War, the monastery found itself pillaged and gutted. This set back did not last long. Orval once again emerged as strong as ever and continued to pump out iron; there are those who consider Orval as one of the cornerstones of the Western Steel Industry. With revenue peaking, the monastery continued to grow and buy up large tracts of land and began to build a new monastery.

By 1782, this trend ceased, probably due to a decrease in available ore and the need for new processes for extraction. Facing new financial hardships the Abbey faced a decline in both its ability to function and to finish construction on the new works. To make matters worse in 1789, the French Revolution blossomed and numerous possession of Orval in France became seized by Revolutionary Zealots. Four years later Revolutionaries knocked on the doors of the abbey and all but annihilated it from the world. By 1795, everything except the ruins found themselves erased including the monks. It seemed as if nothing could revitalize the abbey short of divine intervention.

In 1926, the de Herenne family donated the ruins of Orval to the Cistercian Order. After close to a hundred and thirty years, life returned to the ruins of Orval as monks returned to do Gods work. Once again, economic life depended on the forging of iron, however; a new face began to emerge when construction on the brewery completed in 1931. With the completion of the brewery a handful of brew masters embarked on creating the legendary suds of Orval, a German named Pappenhiemer and Belgians Honore Van Zande and John Vanhuele. Together these three men produced an elaborate method to brew Orval that includes infusion and “dry-hopping.”

Orval, is an incredibly hospitable place to visit and embrace for all time. Orval foundations rest on an Odyssey of sorrow, loss, blind faith, charity, kindness, and above all luck. It contains a small but elaborate series of museums open to the public and who can forget their mouth-watering cheeses.

Orval Trappist Ale holds a unique bottle design that hints at a particular fondness of isolation. Orval’s bottle shape makes it perfect for assembling a make shift bowling alley utilizing hollowed out coconuts on a deserted island or even stuck in Desert assembly areas. In even worse cases of survival, the bottles make some of the greatest aerodynamic Molotov Cocktails ever assembled. Orval makes a fine addition in a preparation kit for either World War III or the Zombie Apocalypse. It is important to note however that even in the end of times it is necessary to consume ale in moderation. Perhaps the greatest failure of Orval is its ability to age. Within two years, most bottles kept in cellar conditions seem on the path to oblivion, though still drinkable by all regards. Personally, I do not see them lasting longer than four years unless in large bottle formats.

Holding a simple 6.9% abv Orval is a refreshing beverage to partake in on long runs, sunbathing, or after a furious match of Rugby or Tennis. The head that forms is an impressively thick mass that lingers intensely as it slowly slides down the sides of the glass. Even with a slight off white head, the froth holds more staying power than most whip creams sprayed on top of banana split. The flesh holds the coloration of a bronzed God that both lightens and darkens in response to the temperature of the flesh. In some cases, it is even possible to get almost a golden blonde color when the flesh warms to room temperature. The head seems incapable of forming anything remotely similar to lace and holds firm as clumpy formations that replicate the hills of the Scottish Highlands.

The nose offers a slight hoppy aroma that faces domination by the fragrances of a winey twang ensnared by a slight dap of honey. The flavors of apple, pear, with slight hints of caramel and hops capture the attention of the taste buds as they gently float past them. The mouth feel is a combination of both a delightful silky cream and a slight roughness as it the flavors begin to fade on the tongue.

For pairing suggestion, it is the perfect companion to Orval Cheeses, if available, pastries, and it is a perfect companion to fried food. It is a heavenly combo to fried chicken and fried fish.