In the world of craft beer, few names carry the weight of tradition and innovation like Orval. Nestled in the scenic hills of Belgium, this Trappist brewery has been producing its iconic beer since 1931. What sets Orval apart from other breweries is not just its rich history but also its distinctive brewing process, which combines traditional methods with a unique approach to fermentation and aging. This article aims to explore the intricacies of Orval’s brewing process, shedding light on the elements that contribute to its singular character.
The Origins of Orval
Before delving into the brewing process, it’s essential to understand the origins of Orval. The brewery is located in the Orval Abbey, a Trappist monastery founded in the 12th century. The monks of Orval have been brewing beer for centuries, but the modern incarnation of Orval began in the early 20th century. The name “Orval” is derived from the Latin phrase “Orvalis,” meaning “golden valley,” which reflects the picturesque landscape surrounding the abbey.
Orval is one of the few Trappist beers that is not brewed continuously. Instead, it is produced in limited quantities, with a focus on quality over quantity. This commitment to craftsmanship has earned Orval a dedicated following among beer enthusiasts.
Ingredients: The Building Blocks of Flavor
The brewing process at Orval begins with carefully selected ingredients. The brewery uses four primary components: water, malted barley, hops, and yeast. Each ingredient plays a crucial role in shaping the beer’s flavor profile.
1. Water: The quality of water is paramount in brewing. Orval sources its water from a natural spring located near the abbey. This water is rich in minerals, which contribute to the beer’s overall taste and mouthfeel.
2. Malted Barley: Orval uses a combination of pale and caramel malts. The pale malt provides the base for the beer, while the caramel malt adds depth and complexity. The malts are kilned to specific temperatures to achieve the desired color and flavor.
3. Hops: The hops used in Orval are predominantly Styrian Goldings, known for their floral and herbal notes. Hops not only impart bitterness but also contribute to the beer’s aroma. Orval employs a unique hopping technique, adding hops at various stages of the brewing process to create a balanced flavor profile.
4. Yeast: Perhaps the most distinctive aspect of Orval’s brewing process is its yeast. The brewery uses a specific strain of yeast that is capable of both fermentation and spontaneous fermentation. This yeast is responsible for the beer’s unique character, producing fruity and spicy notes that evolve over time.
The Brewing Process: From Mash to Fermentation
The brewing process at Orval is a meticulous journey that begins with mashing. The malted barley is mixed with hot water in a mash tun, allowing the enzymes to convert starches into fermentable sugars. This process typically takes about an hour, during which the temperature is carefully controlled.
Once the mashing is complete, the liquid, now known as wort, is separated from the spent grains. The wort is then boiled, during which hops are added. This boiling process sterilizes the wort and extracts the essential oils from the hops, contributing to the beer’s bitterness and aroma.
After boiling, the wort is rapidly cooled to prepare it for fermentation. The cooling process is crucial, as it prevents unwanted bacteria from contaminating the wort. Once cooled, the wort is transferred to fermentation tanks, where the unique Orval yeast is introduced.
Fermentation at Orval is a two-step process. The first fermentation occurs at a controlled temperature, typically around 20°C (68°F). During this phase, the yeast consumes the sugars in the wort, producing alcohol and carbon dioxide. This primary fermentation lasts for about a week.
Following the primary fermentation, the beer undergoes a secondary fermentation. This is where Orval’s brewing process truly sets itself apart. The beer is bottled with a small amount of sugar and additional yeast, allowing it to undergo a secondary fermentation in the bottle. This process can take several months, during which the beer develops its complex flavors and carbonation.
The Role of Brettanomyces
One of the defining characteristics of Orval is the use of Brettanomyces, a wild yeast strain that contributes to the beer’s unique flavor profile. While most breweries use cultivated yeast strains for fermentation, Orval embraces the unpredictable nature of Brettanomyces. This yeast adds a layer of complexity, imparting earthy, funky, and fruity notes that evolve over time.
The presence of Brettanomyces means that Orval is a living beer, continuously changing as it ages. Many enthusiasts appreciate the nuances that develop over time, making each bottle a unique experience. The brewery encourages consumers to age their Orval bottles, as the flavors will continue to mature and evolve.
Aging and Packaging
After the secondary fermentation, the beer is conditioned for several weeks to allow the flavors to meld. This aging process is crucial, as it helps to refine the beer’s character. Once the conditioning is complete, the beer is filtered and carbonated before being bottled.
Orval is bottled in a distinctive 330ml green bottle, which serves both aesthetic and practical purposes. The green glass helps protect the beer from light exposure, which can negatively affect its flavor. Each bottle is capped with a crown cap, ensuring a tight seal that preserves the beer’s carbonation and freshness.
Tasting Orval: A Symphony of Flavors
The culmination of Orval’s unique brewing process is a beer that is both complex and approachable. When poured, Orval presents a hazy amber color with a frothy white head. The aroma is a delightful blend of fruity esters, earthy notes, and a hint of spice.
On the palate, Orval offers a harmonious balance of flavors. The initial taste is characterized by a subtle sweetness from the malt, followed by a wave of bitterness from the hops. The presence of Brettanomyces introduces a layer of complexity, with earthy and funky notes that linger on the finish. The beer’s carbonation adds a refreshing quality, making it a perfect companion for a variety of foods.
Pairing Orval with Food
Orval’s versatility makes it an excellent choice for food pairings. Its complex flavors can complement a wide range of dishes, from rich cheeses to hearty meats. Some popular pairings include:
– Cheese: Orval pairs exceptionally well with aged cheeses, such as Gouda or Comté. The beer’s bitterness cuts through the richness of the cheese, creating a delightful contrast.
– Meats: The earthy notes of Orval make it a great companion for roasted meats, particularly lamb or duck. The beer’s complexity enhances the flavors of the dish.
– Seafood: Surprisingly, Orval also pairs well with seafood. The beer’s fruity notes complement dishes like grilled shrimp or smoked salmon.
A Deep Dive into Orval’s Unique Brewing Process
Orval is more than just a beer; it is a testament to the artistry of brewing. The unique combination of traditional methods, carefully selected ingredients, and the influence of wild yeast creates a product that is both distinctive and timeless. For those who appreciate the nuances of craft beer, Orval offers an experience that is as rich and complex as the history of the Trappist monks who brew it.
As you savor a bottle of Orval, take a moment to reflect on the intricate process that brought it to life. Each sip is a journey through time, tradition, and innovation, making Orval a true masterpiece in the world of brewing. Whether you are a seasoned beer enthusiast or a curious newcomer, Orval invites you to explore its depths and discover the magic within.