Belgische Bieren - Belgian Beers



 Dry, with a huge effervescent head, Orval Trappist Ale gains some of its character from a complex fermentation schedule.

A Belgian ale yeast is added first for primary fermentation; then a variety of yeast strains are added midway through the process; finally a third dose of yeast is added at bottling time. Amber-Orange in colour, dry-hopped, and always bottled in the Orval skittle-shaped bottle.

Young beer is characterized by a bouquet of fresh hops, with a fruity note and pronounced bitterness, light on the palate and a less firm collar than a beer of six months.

The latter will feature a bouquet consisting of a blend of fragrances of yeast and old-fashioned hop. The bitterness is more diffuse and the taste has moved to a slight touch of acidity accompanying yeast and caramel flavours.

Served without its sediments, a beer of six months or more, has a particularly bright appearance. It will be less so, if served at temperature below 7C to 8C (44 - 45C).