Tag: Orval

  
Drafting a Bucket List Unfiltered by

Local isn’t everything. Get to know the wider world of beer by creating (and completing) a list of achievable day trips and more involved foreign adventures.

Decadent Crab Sandwich for Two Cooking with Beer by

Improve on the typical crab sandwich by using a recipe with crab with Orval and leeks for the filling and adding bacon and potato chips.

Indulging in Crab with Orval and Leeks Cooking with Beer by

Make crab meat even more decadent by combining it with Orval, white miso and leeks and using it in crab cakes, a pasta sauce, or as a topping on a roasted salmon filet.

New Wave Funk: The Next Generation of American Wild Ale Brewers Feature by

While terroir is certainly popular, one of the other trademarks of today’s Wild Ale makers is collaborating with distant brewers who float in and out of host breweries like microflora in the breeze.

François de Harenne, Sales Manager, Orval Brewery Last Call by

Reporter Cecilia Rodriguez wrote in a Forbes.com article that in order to hold a Trappist label, a beer must be brewed under the supervision of monks. With the number of monks at Orval down to 12, she claims the abbey is jeopardizing its Trappist designation. Orval’s François de Harenne offers his response.

Branded: Beer Logo Tattoos Feature by

Whether it’s a reminder of friends and family, or a tribute to that first eye-opening brew, these beer-logo tattoos are proof that craft beer can mean more than just a tasty drinking session.

The Globality of Beer BYOB by

Cosmopolitan Trout, so named for the abbey’s fishy founding legend, uses a little bit of something from everywhere.

Making Sense of the Funk in Beer Feature by

Joining our trusted actors Saccharomyces Cerevisiae and S. Uvarum in the world of sour beers are a team of misfits that would make the Bad News Bears proud. Let us meet the bacteria swimming in your beer.