From the centuries and legends: a trip to the origins of Orval
As soon as he started dividing European history, in the eleventh century, a group of pilgrim monks from southern Italy found refuge in a corner that would be destined for something bigger than them. That land, in Southeast of Belgium, would witness the foundation of which we know today as the Orval Abbey. With the protection of Count Arnould of Chiny, the friars began their mission, building a humble temple and monastery, foundation of a story that would cross wars, destruction and renovations.
From canons to Trapenses monks: the metamorphosis of a spiritual community
Decades later, the community faced economic and social obstacles that tested their survival. The answer came with the collaboration of one of the most influential characters in the monacato: San Bernardo de Claraval. In 1132, a group of monks from the Order of the Cister, sent from the Abbey of Tres Fontaine, arrived to merge their lives in a new fraternity in Orval, starting a stage of spiritual and architectural rebirth.
Pulse and resurgence: the history of destruction and the rebirth of the abbey
The spring of the French Revolution brought with it the perfect storm for many ancient institutions, and Orval was no exception. In 1789, the fire of the revolution devoured centuries of history, leaving its walls in ruins after the looting of French troops. The monastic community was expelled, and the monastery was silent for more than a century. But as in every good redemption history, Orval’s spirit was not extinguished. In the 20s, the Harenne family bought the ruins and, with the direction of a monk of France, they began to rebuild stone by stone what was once a symbol of faith and resistance.
A legacy of legends and beer sanity: the mythical history of the Matilde ring
There are stories that seem taken from an epic story, and the legend of Countess Matilde is no exception. Legend has it that, in 1076, this noble lady walked through a valley, when her valuable gold ring, memory of her late husband, fell into a crystalline water source. The Countess, in an act of faith and despair, fervently prayed and, miraculously, a trout appeared with the ring in the mouth, returning hope and an eternal meaning for that corner. Since then, that valley would be known as Val d’Or, the Valley of Gold, and shortly after, a monastery was founded in honor of magic and thanks.
The birth of Orval beer: tradition, innovation and a touch of magic
The relationship between the history of the monastery and beer is narrower than many imagine. The beer production dates from the times in which the monastery itself was founded, one of its founders being Brother Pierre. The modern brewery was raised in 1931 with a clear objective: to help to support the reconstruction works financially. His design was the work of the architect Henry Vaes, responsible for creating the symbol that even marks the identity of Orval today: the trout with the ring in the mouth next to a distinctive chalice.
From apprentice to teacher: the hands that perfected the orval beer
The first beer teacher who took the reins was a German, Hans Pappenheimer, who began to produce in 1932. Since those first barrels, the recipe, the symbol and tradition have remained intact, making Orval one of the few tramed beers that his product sells to the public in Belgium. The quality soon gain recognition, and soon other monasteries, such as Chimay, shared strategies and secrets. In the 1950s, monks like Dominique and Rafael traveled to learn advanced techniques and isolate wild yeasts that would be the key to the unique character of their beer.
The artisanal process that enriches Orval: a nine -week ritual
For those who enjoy a good story, Orval’s elaboration is a ceremony that has resisted at the same time. Since its initial cooking, the process extends for almost two and a half months: it is fermented with English yeast for five days, then submits a Dry Hopping with Tomehawk, Hallertauer and Styrian Golding hopping for three weeks. It ends with a secondary fermentation with Brettanomyces yeasts, added before bottling, which requires five weeks at 15 ° C. Some fans recommend waiting for up to six more months for the wild character of yeasts to reveal all their complexity, achieving that phase that they call ‘Orval Viejo’.
What makes Orval special is not only the precise mixture of ingredients, but also his spirit of perseverance and respect for traditions. Each bottle, each label, and each chalice reflect a legacy that is still alive in each sip.
