There is no beer quite like Orval. The strong malt backbone is brought to life by the use of Brettanomyces Lambicus yeast strain which provides it's unusual, funky aroma. A schedule of dry-hopping is then carried out on the beer to give it added dimension and complexity. This beer will develop in the bottle for many years and is a perfect match to strong cheeses.

The monks of Abbaye Notre-Dame d'Orval produce just one beer for public sale, however, It is one of the most highly rated and diverse beers in the world. As is the case with other Trappist Breweries, all profits accumulated from the sale of Orval are given to charities and worthwhile local causes.