Orval

The abbey of Orval set up its brewery in 1931 to pay for rebuilding the abbey, and employed lay brewers from the start; the first master brewer was a German, Martin Pappenheimer. Orval is top-fermented, dry-hopped and matured with Brettanomyces, and carries the Authentic Trappist Product label. Its one beer fits no standard style: the BJCP files it as a commercial specialty beer. The monks also brew a second beer, Petit Orval.