This is the official glass of Orval offered by Orval brewery.

This goblet glass is ideal for stronger beers. The aromas come out better because of the open and round shape of the glass. The beer glass has a capacity of 33cl. At the front of the top is printed the letter-shaped logo of Orval.

This beer glass is specially designed for Orval's specialty beer.

It is a strong beer glass of good quality.

Throughout Orval's long history, there has probably always been a brewery. This is evidenced by old plans, a precise description of the manufacturing process by a Franciscan friar, 300 years ago and the name of a place, "hoplochting" close to the monastery. Brewing beer was indeed the custom in these regions, which did not lend themselves to viticulture. Beer was highly regarded for its nutritional value : it was called "liquid bread".
From 1529, when the Emperor Charles allowed the monks to set up an ironworks in order to obtain the necessary income to repair the great war damage, Orval Abbey has always been the scene of an economic activity that was more important than necessary for subsistence of the community.

When Orval rose from its ashes, after more than 130 years of ruin, the rebuilding of the abbey required considerable financial resources; the brewery was founded to take over the role of the former ironworks.
The brewery was therefore not built in 1931 to give work to the monks, who were already baking bread and making cheese at that time; Laymen were employed from the start. The first master brewer was a German named Martin Pappenheimer; he is buried in the cemetery of Villers-devant-Orval.

He and the Belgians Honoré Van Sande and John Vanhuele, who worked at the brewery during the same period, are the basis of this typical beer. They were bold: the combination of manufacturing methods they used is unheard of anywhere else. Several of these methods, such as “steeping” the malt and dry-hopping, are English: it is very likely that John Vanhuele brought them from England, where he lived for a long time. The aroma and the fineness of the taste of the beer are therefore due more to the hops and yeasts than to the malts used. The recipe, the glass, the bottle and the label, as we know them today, are still the same as in the early 1930s.

Cheers and we hope you enjoy glass Trappist Orval