
Beer made by monks
In 1529, the Emperor Charles Quint granted the monks authorization to establish a foundry which would provide the necessary revenues for the repair of war damages. When the Orval abbey was rebuilt 130 years later, the task required considerable financial means, so a brewery was established to assume the role of the former foundry. In 1931, the brewery was set up as a further economic activity of the monks who were already producing bread and cheese. The origins and secret combination of production methods used to produce this beer cannot be found anywhere else. Some of the methods originated in England and result in a beer whose characteristic aroma and taste owe more to the hops and to the yeasts than to the malts. The specific beer glass, bottle and label, which we still know today, are witnesses to the origins in the early 1930's.
History
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Orval, single product: 6.2% ABV, it is a misty beer, giving off the warm orange glow of the setting sun in spring or autumn, topped off by a luxuriant mousse of cream-coloured froth.
Beer
Location and contact
Visits
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Open daily as below​:
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Winter (Nov to Feb):10.30am - 5.30pm
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Mid-season (Mar-May, Oct): 9.30am - 6.00pm
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Summer (Jun to Sep): 9.30am - 6.30pm