Orval (beer)

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Orval bottle with glass

Orval (Fr .: Goldenes Tal ) is a Trappist beer that has been brewed in the Cistercian Abbey of Notre-Dame d'Orval in the Belgian province of Luxembourg since 1932 .

Manufacturing

Light malt and a small amount of caramel malt are used to make the beer. The malt is crushed using the wet milling process , i.e. H. Water heated to 65 ° C, which the brewery draws from its own Mathildenquelle, is added during grinding. Instead of being pumped into a separate mash tun, the mash is pumped directly into a lauter tun. The infusion process is used to mash . The temperature is increased by adding hot water. As hops find Hallertau hops, Styrian Goldings and Strisselspalt the subsequent wort boiling use.

Before the main fermentation, liquid rock sugar is added to the cooled wort. The main fermentation takes place top-fermenting in cylindroconical tanks at a temperature of 15–23 ° C. It lasts four to five days. The subsequent secondary fermentation of the green beer takes place in horizontal storage tanks. A blend of ten yeast strains, especially Brettanomyces , is added. During storage, the beer is also stuffed for two to three weeks using sacks filled with hop cones for flavoring . The yeast and other suspended matter are centrifuged off before they are bottled. Then the beer is fed again with liquid rock sugar and new yeast is added for bottle fermentation. The filling line has a capacity of around 26,000 bottles per hour. Bottle fermentation takes place in storage cellars at a constant temperature of 15 ° C. It lasts three to five weeks.

The annual output was increased from 40,000 hectoliters of beer in 2000 to 69,000 hl in 2012. The brewery is working at its capacity limit.

beers

  • Orval (33 cl, alcohol content about 6.2%)
  • Orval Vert , also called Petit Orval , (33 cl, alcohol content of 3.5%, no sticker) only available in the abbey and in the inn near the abbey
  • The monks brew a much weaker beer for their meals with around 1% alcohol. This beer does not go on sale.

The classic Orval has an original gravity of 13.5-14 ° P. It's relatively bitter (45 to 50 on the IBU scale). While the beer is fresh and hoppy when it leaves the brewery, a complex aroma profile develops during further storage. The phenols and esters formed by Brettanomyces appear after six months. Orval has, according to the description of the beer critic Michael Jackson , "[...] an earthy, leathery-oily aroma, in which some tasters discover sage, and an intensely tart, sour taste." ( Michael Jackson : Michael Jackson: Bier International. 2. Aufl., Bern 1999, ISBN 978-3444105401 , p. 136.) It differs from other Trappist beers in particular in its dryness.

The volume alcohol content of Orval when it leaves the brewery is around 6.2%. Orval continues to ferment in the bottle, so that the alcohol content can rise to around 7.2%.

label

The Orvals label

On the bottle label and the Coaster One is trout with a gold ring depicted in the mouth as an illustration of the foundation legend of the abbey. The name Orval is derived from "Le Val d'Or" (the golden valley). According to legend, Countess Mathilde von Tuszien lost her golden ring in the valley, which was brought back to her by a fish. She founded the monastery out of gratitude.

Web links

Commons : Orval beer  - collection of images, videos and audio files

Individual evidence

  1. ↑ gea.com: The traditional Belgian brewery Orval relies on GEA Brewery Systems. ( Memento of the original from April 19, 2014 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. . Retrieved April 19, 2014. @1@ 2Template: Webachiv / IABot / www.gea.com
  2. ↑ a b orval.be: How is the beer brewed? Retrieved April 19, 2014.
  3. ↑ a b c Keith Villa: Orval Brevery. In: Garrett Oliver (Ed.) The Oxford Companion to Beer. Oxford et al. 2012, ISBN 978-0195367133 , pp. 630-631, p. 631.
  4. ^ A b Garrett Oliver: The Brewmaster's Table: Discovering the Pleasures of Real Beer with Real Food. OO 2005, ISBN 9780060005719 , p. 206.
  5. ↑ a b orval.be: Brewery: Authenticity & Know -how. Retrieved April 19, 2014.
  6. ^ A b Michael Jackson: The New World Guide to Beer. OO 1988, ISBN 978-0894716492 , p. 133.
  7. ↑ bierebel.com: Orval. Retrieved April 19, 2014.