The Orval Abbey Trappist beer has a decidedly unique style, this derives from the choice of three malts of different varieties, the type of hops used, and also from the particular cultures of native yeasts; all carefully cared for.

The goal is to arrive at Le Goût d'Orval, obtained with three fermentations, the last of which takes place in the bottle, where it will remain in the cellars at a controlled temperature of 15º for about 5 or 6 weeks, this gives rise to a rich deposit of vitamins B (natural refermentation in the bottle).

To produce this beer, light pale malts and a small percentage of caramel malt are used, natural water from the Matilde spring that flows inside the Abbey, while the hops are Hallertau and Styrian Goldings.

It shows a pink color with orange reflections, adorned with a candid head of good size and persistence. The nose reveals citrus aromas of sweet orange, with fruity hints of ripe fruit such as plums and white plums. There are vegetable fragrances and floral hints, as well as light spicy returns (pepper and cinnamon) and an immediate confirmation of the action of the Brettanomycetes yeasts which develop earthy and slightly acidic tones.

The taste is decidedly complex, overflowing with nuances. A sip immediately perceived hop bitterness, rather rustic, earthy and with a little acidity, followed by fruity and citrus notes of lemon peel. The malted biscuit finish is slightly alcoholic and gives a sense of warmth to the palate.

A beer pleasantly rich in vegetal tones, with hints of rhubarb, cinnamon, cinchona and a hint of licorice, with a persistent and dry aftertaste due to the "dry-hopping" process, which calls for the use of fresh hop flowers placed in the vats of fermentation.

Ultimately an immense "masterpiece".

How can you not try it?

MATCH IT WITH:

How to serve

Glass:

Calice Ballon Basso

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Serve to:

4-6°C

When to drink it:

Questa birra è buona subito

Production area

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Producer: Orval

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