Orval 33cl

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Orval is the only Trappist beer brewed at the Monastery of Orval. The beer has been brewed since 1931 and is characterized by a complex and unusual flavor and aroma produced by a unique strain of yeast. Orval has a color that is somewhere between blond and light amber, it is slightly hazy and has a large foamy head. The beer has a complex aroma, very rich in spices. Its flavor is hoppy with some distinctive hints of orange peel. 

Orval beer is becoming more and more scarce because the monks have reached their maximum production capacity of 68,000 hectoliters per year, but nonetheless the demand for the beer continues to increase. Orval beer is bottled in a unique skittle shaped bottle. It has an alcohol content of 6.2%.

Serving temperature : 6-8 °C

Additional information:

Orval is really a unique beer. Not only because its flavor and color doesn’t really fit into an existing category, but also because of the use of a very unique yeast called ‘Brettanomyces’ which gives the beer its very particular characteristics. The flavor of Orval also changes over time. A young Orval beer tastes light and hoppy and should ideally be drunk at a temperature of 6-8 °C, while after 9-12 months in the cellar the beer gets a fuller and smoother flavor and can be drunk at a slightly higher temperature.

The Abbey Notre-Dame of Orval is located in the very South of Belgium, in the Gaume region, close to the French and the Luxemburg border. The history of the Abbey dates back to 1132, but the brewing only started in 1932, when the monks needed money to finance the rebuilding of the monastery that had been destroyed during the French revolution.

All items are delivered via Post NL. Postnl delivers worldwide in cooperation with partners such as usps, dpd,...
All beers are shipped in professional, DHL-approved, triple-walled cardboard boxes, where all bottles are separated from each other to prevent them from hitting against each other during transport
First of all, you should bear in mind that during transport the bottles might have been thrown around quite a bit and that it’s not a good idea to drink them immediately. We advise you to let the bottles rest in an upright position in a dark and cool place for at least 48 hours. This will allow the yeast to sink to the bottom of the bottle again, and it will also prevent an outburst of foam when you open them. Beers are best kept in an upright position (to make sure the yeast residue remains at the bottom) and in a dark and cool a cool place. (The ideal temperature is 10-12°C (50-55°F) and it is also important the temperature remains as stable as possible.) It is best to drink all beers before the expiry date mentioned on the bottle.  Some brewers, however, mention the bottling date rather than the expiry date on their bottles.
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