Brewed and bottle-conditioned at Orval monastery founded in the 1100s in the pastoral Belgium countryside. Three different malts, two types of hops, Belgian candi sugar, complex fermentation with multiple yeasts, dry-hopping and bottle conditioning all contibute to great character and complexity. This vintage-dated chardonnay of the beer world can be cellared up to five years.

The Abbey of Orval is located near Florenville, Belgium in the provence of Luxembourg. The present brewery was completed in 1929, at which time the skittle (pin)-shaped bottle and Orval chalice were introduced. (Brewery, bottle, and chalice were all designed by architect Henry Vaes.) In the middle ages, Orval was famous for producing its iron decoration as well as beer. The abbey was gutted by fire in 1252 & repaired, then was destroyed during the French Revolution.

Sunset-orange color; a fruity and slightly acidic bouquet, firm body, profound hop bitterness, and long, dry finish.

Mild semisoft cheese, warm brown bread, fresh pears, steamed mussels, clams in Pernod cream sauce, oysters, smoked salmon and trout, and calamari. Traditionally served in Orval chalices to capture the big bouquet and lovely "Belgian Lace." Excellent with a handmade cigar. Serve at 55° to 60°.

98 Points, top beer tasted, DRAFT Magazine, Jan/Feb 2009
Featured on official Belgian postage stamps, Nov. 2006 and 1928
Best Bottled Beer—1997, 1996 Peterborough Beer Festival
Gold Medal Trappist Ale -1998, 1997, 1996 World Beer Championship
". . . absolutely nothing like it."-Garrett Oliver.
"World classic."-Michael Jackson.

Twelve 11.2-ounce bottles.