Orval Brewery

The distinctive fruity and bitter taste of Orval beer means it has become a genuine reference in the exclusive world of authentic Trappist beers.

Orval beer is a high fermentation beer. The ageing process adds a fruity note, which strikes a subtle balance between the beer’s full-bodied yet complex flavour and bitterness.

The beer was first brewed in 1931 and owes its unparalleled taste to the quality of the water, the hops and the yeast used. The brewery has selected very aromatic and unique hop varieties, which hark back to the first brewmaster of Orval, who hailed from Bavaria. The beer’s aromas are very pronounced while maintaining the right level of bitterness thanks to the English method of dry hopping.

The various stages of fermentation – combined fermentation with the original yeast and with wild yeast, followed by fermentation in the bottle – mean the beer must age for some time and requires numerous quality controls. 

The Orval Brewery’s activities are governed by the wishes of the monastic community. Part of the revenue generated by the sale of its products goes to charity.

This ethical dimension is one of the three criteria of the “Authentic Trappist Product” designation. To qualify for this designation, a product must be manufactured in a Trappist abbey, the monastic community must be directly involved in the management of the activities and the revenue must be essentially used for charity.

Orval beer is increasingly becoming a much sought after product. At the same time, the Orval Brewery wishes to preserve its know-how, while remaining true to its values. Its production is entirely dedicated to delivering quality and has adhered to the same manufacturing methods for over eighty years.

Like every Trappist beer with the “Authentic Trappist Product” product label, Orval beer must observe strict production methods. The beer will always be locally brewed in the abbey near the Mathilde source.

The various production stages are a guarantee of quality while respecting the original production methods. This approach, which focuses on controlled and constant growth, means there are also limits.

While the Orval Brewery believes in a moderate production, it is anything but negligible. The brewery produces 22 million bottles every year. More than 85% of its production is sold on the Belgian market.

Within the historic perimeter, the monastic community and its brewmasters have continually developed the brewing activities. The brewery permanently and continually invests in its production equipment in order to ensure better control of the brewing process and regular production. The aim is to satisfy demand and honour the loyalty of Orval enthusiasts.

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