Orval Trappist Ale was first brewed in 1931, the beer undergoes primary fermentation with traditional yeast strains, followed by a secondary fermentation with Brettanomyces bruxellensis, a wild yeast that imparts earthy and slightly tart characteristics. Dry hopping with Hallertau, Styrian Goldings, and French Strisselspalt hops adds layers of floral and spicy notes. The result is a dry, effervescent ale with a harmonious balance of malt sweetness, hop bitterness, and subtle funk. Orval is bottle-conditioned and continues to evolve over time, making it suitable for cellaring.

It pairs well with aged cheeses, charcuterie, or simply enjoyed on its own to appreciate its complexity.