# 51: ORVAL
Brasserie de L'abbaye Notre-Dame D'orval - Belgium (Est. 1931)
First Brewed - 1932
6.2% ABV - Belgian
IBU's - 32
Ingredients:
Malts: Pilsner, Vienna
Hops: Hallertauer, East Kent Goldings
Hops: Hallertauer, East Kent Goldings
Tasting Notes:
E: Brass amber in colour with a slight orange hue, large thick white head.
N: Bready with hints of sourness and cloves with a grassy hop finish.
P: High carbonation with a sour feel that develops into lemony citrus flavours, spice follows through more clove and a hint of nutmeg.
M: Warming with a residual sweetness and lingering spice bitterness.
Other comments:
The first monks to settle in Orval arrived from the south of Italy in 1070. Count Arnold de Chiny, lord of the manor, welcomed them and granted them land from his own domain. Construction was immediately begun on the church and conventual buildings. The abbey houses the Trappist monks who brew the beer, and by the beer I mean one beer. Jean-marie Roc the brewmaster concentrates all his time and efforts on brewing Orval, a beer that varies differently as it ages very well. Not every bottle of Orval is the same. The alcoholic strength on the bottle can vary depending on where you buy it, due to the fact that no one can tell when the Brettanomyces yeasts that are added for bottle conditioning will stop fermenting. The beer is dry-hopped with East Kent Goldings which is what gives Orval those spicy aromas. A well balanced unique brew!
The first monks to settle in Orval arrived from the south of Italy in 1070. Count Arnold de Chiny, lord of the manor, welcomed them and granted them land from his own domain. Construction was immediately begun on the church and conventual buildings. The abbey houses the Trappist monks who brew the beer, and by the beer I mean one beer. Jean-marie Roc the brewmaster concentrates all his time and efforts on brewing Orval, a beer that varies differently as it ages very well. Not every bottle of Orval is the same. The alcoholic strength on the bottle can vary depending on where you buy it, due to the fact that no one can tell when the Brettanomyces yeasts that are added for bottle conditioning will stop fermenting. The beer is dry-hopped with East Kent Goldings which is what gives Orval those spicy aromas. A well balanced unique brew!
Food Pairings:
The huge bank of flavours and aromas that are found in Orval means it's a beer that is a pleasure to pair food with. Lets start at the beginning, Orval can be a fantastic aperitif, with the hallmark dryness of champagne with a mouthwatering complexity. Try with hors-d'oeurves and when doing so go with food that has more salt depth than most, so prosciutto, capers, sardines. Here Orval can draw out the salts and in the case of prosciutto the earthy flavours will work well with the gamey ham. Orval is great with fish as well, the lemon, citrus flavours can provide a perfect accompaniment to fish, whilst it can cut through fats and lift oils of fish such as sardines. For meat, then look no further than Herby sausages, that has a little spice which is counter-balanced by the sweetness, allowing the subtle herb flavours to be drawn though, pairing with the sausages.
The huge bank of flavours and aromas that are found in Orval means it's a beer that is a pleasure to pair food with. Lets start at the beginning, Orval can be a fantastic aperitif, with the hallmark dryness of champagne with a mouthwatering complexity. Try with hors-d'oeurves and when doing so go with food that has more salt depth than most, so prosciutto, capers, sardines. Here Orval can draw out the salts and in the case of prosciutto the earthy flavours will work well with the gamey ham. Orval is great with fish as well, the lemon, citrus flavours can provide a perfect accompaniment to fish, whilst it can cut through fats and lift oils of fish such as sardines. For meat, then look no further than Herby sausages, that has a little spice which is counter-balanced by the sweetness, allowing the subtle herb flavours to be drawn though, pairing with the sausages.
Try the recipe below, of Herb Roasted Sausages and Butternut Squash.
http://www.epicurious.com/recipes/food/views/Herb-Roasted-Sausages-and-Butternut-Squash-108951
SCORE: 3.75/5
http://www.epicurious.com/recipes/food/views/Herb-Roasted-Sausages-and-Butternut-Squash-108951
SCORE: 3.75/5
Page: 218
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