Brasserie D'Orval - "Orval" Belgian Pale Ale 2022 (12oz bottle)

Continue Shopping Add to Wish List

UNT

3.89

Price: $6.99

Qty:   Add to Cart

Quantity in Stock: 14

Producer	Brasserie D'Orval
Country	Belgium
Style	Belgian Pale Ale
Sku	08572514001
Size	12oz bottle

The Orval’s brewery produces only one beer to sell, a beer with a high fermentation that continues in the bottle. It is 6.2% ABV. This beer is brewed exclusively from spring water, barley malt, hop cones, candy sugar, and yeast. The aroma and the fine taste are due more to the hop cones and the yeast than to the malt that is used.

What’s special about Orval’s beer is that hops are added at two different stages of the production process. First, in the brewing room, a large quantity of very fine hops are added – this produces the famous bitter taste and is the reason why the beer keeps for a longer period of time. Later, in the storage cellars, hops are once again added. This is the so-called British “dry hopping,” which produces the delightful aroma that completely enraptures even the most carefully forewarned taster.

In the tasting room, Orval’s beer and cheese make a really good pair: the unique shape of the bottle and the glass, the design of the label, the coasters and other publicity materials – it’s all a legacy from the early 1930’s.

The RAW MATERIALS for Orval beer are spring water, two-row malting spring barley, aromatic hops and liquid candy sugar.

BREWING

After grinding and what is known as “infusion” brewing and filtering, the wort is sent to the wort boiler where it is boiled for one and a half hours; it is then that the hops are added.  The wort is then cooled.

FERMENTATION

Specific Orval “top fermentation” yeasts are microscopic fungi that turn sugar into alcohol and carbon dioxide.  The first fermentation in conical-cylindrical tanks takes four to five days at a temperature of 15 to 23°C.

STORAGE

A second strain of yeast is added to continue the fermentation.  Bags containing hop cones are macerated in the beer for two to three weeks to improve the aromas of the beer – a process known as dry hopping.

RACKING

After centrifugation, new yeast and sugar are added to trigger re-fermentation in bottles, and the beer is then stored.  Orval Brewery produces only one bottled beer.  Optimum quality is ensured through continuous inspections.

FERMENTATION IN BOTTLES

Once stored, the beer will continue to ferment slowly in maturiing cellars for three to five weeks at a constant temperature of 15°C. The temperature at which the beer will be enjoyed will depend on this re-fermentation temperature.

The skittle-shaped bottle was designed specially to delight the eye of the consumer with a superb beer, by retaining the yeast sediment when the beer is served.  This sediment is teeming with vitamin B, and can be drunk afterwards.