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Orval Day, March 23rd – Time to Celebrate and Drink some Orval Trappist Ales

February 20, 2019 by Dow Scoggins

Orval Trappist Ale has earned global recognition. Sure, beer salespeople often say “there is no other beer like this one,” but we’ll go way out on a limb and say that there really isn’t another beer like Orval: made from pale and caramel malts, with liquid candi sugar; fermented by Orval yeast; dry-hopped, then bottle-conditioned with Brettanomyces, a yeast that slowly consumes complex sugars. This leads to Orval’s ageworthiness, its dry finish, a bold sharpness, and a sourness that is somehow soft and appealing. We enjoy Orval, and we’re proud to have been selling it in the US since 1980, but we still have never found a beer competition category for it!

Orval is an authentic Trappist ale, made within the walls of a monastery. If you don’t know the story of Princess Matilda, her gold ring, and the trout, you should read the story below.

Orval Day started as a way to recall this wonderful ale, to experience the flavor, and to increase sales of Orval. Profits from Orval and other Trappist breweries go to charity at the brewery level, but for Orval Day Merchant du Vin will make an additional donation of fifty cents for every US bottle of Orval sold.  Our 2019 #OrvalDay charity partner, Safe Water Network, provides safe, sustainable water to people in India and Ghana who don’t have this basic necessity of life.

Join us Saturday, March 23 at hundreds of accounts around the country that sell Orval: have a delicious treat for a great cause. We have participating #OrvalDay accounts on our website & Facebook page, and will keep adding more in the weeks ahead.

For more info: Click Here 

The story of Orval begins around 1070 AD.

Princess Matilda, a Duchess of Burgundy, was passing through the forest in what is now Belgium with a group of travelers. They stopped to rest near a clear spring, and as Matilda trailed her hand in the water her wedding ring – a memento of her deceased husband – slipped off her finger and quickly sank. Matilda’s heart sank along with the ring, but she fell to her knees and prayed for its return.

Imagine her delight when a trout swam up to the surface with her gold ring in its mouth, returning it to her! She proclaimed this area to be a “Golden Valley,” and gave the land to the church to establish a monastery. To this day, the trout and ring can be seen in Orval’s logo.

The first church was consecrated at Notre-Dame d’Orval in 1124, and the monastery became part of the Cistercian (Trappist) order in 1132. Orval was rebuilt after fire in 1252, and rebuilt again after a complete sacking and pillaging in 1637, during the Thirty Years War. But when Napoleon’s General Loison sacked and burned Orval in June 1793 everything was wiped out. The community was disbanded in 1795.

But in 1926, the rebirth of Orval began – and a brewery was included in the construction plans, as a traditional way of earning revenue for construction and daily operations.

Over the decades since, Orval Trappist Ale has earned global recognition: there is no other beer like it.  It’s made from pale and caramel malts, with liquid candi sugar; it’s fermented by the Orval yeast strain, dry-hopped, then bottle-conditioned with Brettanomyces, a yeast that consumes complex sugars. This leads to Orval’s ageworthiness; its dry finish; a bold, acidic sharpness; and a sourness that is somehow soft and appealing.

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