I am Orval — a Trappist beer born of stone, solitude, and devotion.

Since 1931, I have been brewed within the sacred walls of Orval Abbey, not for profit, but for purpose. My creation began as a way to rebuild the monastery — a recipe crafted by Bavarian brewmaster Pappenheimer and guided by the hands and values of Trappist monks. Today, I remain the only beer brewed by Orval, made with care, humility, and a deep respect for nature’s gifts. Every bottle supports the abbey and charitable causes — because here, brewing is an act of service.

I pour a glowing orange-amber, crowned with a dense white foam, releasing aromas of wild yeast, old leather, spice, and earth. Brewed with aromatic hops and aged with both Belgian and Brettanomyces yeast, I offer layers of complexity: bitter yet soft, fruity yet dry, with a touch of acidity and a finish that lingers like a whispered prayer. Each sip is alive — and with time, I evolve, developing new depths with every passing season.

I am not mass-produced. I am not hurried. I am a living beer, made in silence, perfected in patience. Taste me now or cellar me for years — I will meet you differently every time, but always with the same soul. I am Orval — a Trappist legacy in liquid form.