Orval Trappist Ale 11.2OZ

Orval Trappist Ale 11.2OZ is a dry-hopped Belgian pale ale brewed with wild Brettanomyces yeast, bottled at 6.2% ABV in an iconic 11.2 oz (330 ml) skittle-shaped bottle. Wine Enthusiast awarded it 96 points and named it the Number Six Beer of 2015, while the World Beer Championships gave it a Gold Medal with 97 points in 2014 — recognition that places Orval among the most acclaimed Trappist ales in the world.

Quick Facts: ABV: 6.2%  |  Origin: Florenville, Province of Luxembourg, Belgium  |  Style: Belgian Pale Ale  |  Brewery: Brasserie d'Orval, Abbaye Notre-Dame d'Orval

Production & Heritage

Brasserie d'Orval operates within the walls of Abbaye Notre-Dame d'Orval, a Cistercian monastery near Florenville in Belgium's Province of Luxembourg. It is one of only a handful of breweries worldwide authorized to carry the Authentic Trappist Product label, meaning the beer is brewed within monastery walls under monastic supervision, with proceeds supporting the community and charitable works. What sets Orval apart from every other Trappist ale is a two-step process: dry hopping with Hallertau, Styrian Goldings, and Strisselspalt hops in large mesh bags during a three-week maturation period, followed by bottling with Brettanomyces — a local wild yeast strain that continues to develop flavor over months and years in the bottle. The grain bill is built on pale malt with a small proportion of caramel malt, and candi sugar is added during brewing.

Tasting Notes

Aroma: The nose opens with orange peel and green apple, layered over yeasty spice and freshly baked bread. Behind those brighter notes, the Brettanomyces introduces earthy, leathery, barnyard-like complexity that deepens with age.

Taste: Orval enters with bright citrus and dark fruit before the mid-palate reveals a firm, dry body balanced by pronounced hop bitterness. Gingered white tea, dry clove, and faint white grape emerge as the Brett character interweaves with the hop profile, creating a tension between fruity sweetness and tart, funky depth.

Finish: The finish is long, dry, and decisively bitter, with lingering limestone minerality and zesty hop resin. As the beer warms in the glass, subtle kombucha-like acidity trails off, inviting the next sip.

How to Drink Orval

Pour Orval into a wide-mouthed chalice or its signature Orval goblet at cellar temperature (50–55°F) to let the aromatics open fully. It is at its best enjoyed straight from the pour, though aging bottles for one to five years will shift the profile from hop-forward and fruity toward deeper Brett funk and leather. Orval also works in beer cocktails: a Belgian Shandy mixed with fresh lemonade tames the bitterness for warm-weather drinking; a Michelada riff using lime, hot sauce, and Orval adds Brett complexity to the classic; and an Ale Flip — shaken with a whole egg, sugar, and nutmeg — highlights the malt sweetness against the dry finish.

Best For

• Introducing a craft beer lover to authentic Trappist brewing
• Building a cellar of age-worthy beers to revisit over the years
• Pairing with a curated cheese board at a dinner gathering
• Gifting someone who appreciates rare, monastic brewing traditions

Frequently Asked Questions

What does Orval taste like? Orval is dry and complex, leading with orange peel and dark fruit before giving way to earthy, barnyard-like Brett character, firm hop bitterness, and a long, minerally finish. Its profile evolves significantly with age, shifting from bright and hoppy to deeper and more funky.

How does Orval compare to Westmalle Trappist? Westmalle Tripel is sweeter, higher in alcohol (9.5% ABV), and built on a clean Belgian yeast profile, while Orval is drier, lower in strength, and defined by its Brettanomyces fermentation and dry hopping. Orval leans toward bitter, earthy complexity; Westmalle leans toward fruity, malty richness.

Is Orval good for sipping neat? Orval is ideal for slow, contemplative sipping — its layered aromatics and evolving palate reward patience, especially when poured into a wide glass at cellar temperature.

Where is Orval made? Orval is brewed at Brasserie d'Orval inside the Abbaye Notre-Dame d'Orval, a Cistercian monastery located near Florenville in the Province of Luxembourg, Belgium. It holds the Authentic Trappist Product designation, certifying it is brewed within the abbey under monastic oversight.

What foods pair well with Orval? Washed-rind cheeses like Époisses complement the Brett funk; herb-roasted chicken matches the herbal hop bitterness; mussels with white wine echo the citrus and minerality; charcuterie boards benefit from the ale's dry, palate-cleansing finish; and apple tart mirrors Orval's green apple and bready malt notes.

What sizes does Orval come in? Orval is primarily available in the standard 11.2 oz (330 ml) bottle, its signature format since production began at the abbey.

Is Orval worth the price? Orval positions as a premium import within the Trappist category, yet it remains one of the most accessible Trappist ales by price. Its 96-point Wine Enthusiast rating, Gold Medal from the World Beer Championships, and unmatched ageability make it a strong value relative to other acclaimed Belgian ales.

Why Orval?

No other Trappist ale uses both dry hopping and bottle conditioning with Brettanomyces — a combination that gives Orval a flavor identity entirely its own. That singular production method earned it a 97-point Gold Medal at the World Beer Championships and a 96-point rating from Wine Enthusiast, placing it in rarefied company among the world's best beers. Because the Brett continues working in the bottle, each Orval evolves over time, meaning a fresh bottle and a two-year-old bottle deliver genuinely different drinking experiences. For anyone serious about Belgian brewing, Orval is not simply a recommendation — it is a reference point for the style.