A Year of Beer #19 - The Orval Project (Part 1)

[53Tyson]

i noticed that your bottle had condensation on it. the reccomended serving temperature is 12-14 degrees celcius. just thought i would let you know because i think it does taste better at room temperature.

[ZakAvery]

@53Tyson HI thanks for your comment. You're right about the serving temperature, but the bottle doesn't have condensation on it - it just a bit of cellar muck and dust on it. Cheers!

[MDJarv]

Orval is a very good beer and ranks among my top five. I most enjoy the sort of untamed nature of this beer (thanks to the yeast), which cannot be found in too many other beers I can think of.

Great review, although I find the beer is best consumed out of the proper Orval trappist glass.

[raphaelvilamiu]

wrong glass, wrong everything.

[raphaelvilamiu]

stupid. it's not wine, man!

[ZakAvery]

Thanks for your comment, but I wonder if you can explain what the problem is with using a wine glass, and why it upsets you so much?

[ZakAvery]

That is a big shame. I wonder if you can get Goose Island Matilda there? It's very similar to Orval, although a lot more sweet (although almost everything is pretty sweet compared to Orval, I guess!)

[elharlock]

I love Orval. My liquor store no longer carries it -- the bastards -- which is a shame, because it's a wonderful alternative when one gets tired of the more sweet Belgian beers.

You do interesting and enjoyable beer videos. Keep up the good work.

[litaaq2]

Orval is best drank no less than a year after it's bottling, but it's not for long time ageing either as the hops are essential to it's character and they tend to evaporate as years go by.

[ZakAvery]

Good points. I'm interested in tracking its development. It used to be that you Orval was aged at the monastery for about 6 months before release, but they seem to have abandoned that of late. I wonder why?...

[mlaudio72]

Great review, and a good project. I agree Orval is well crafted...but strange. I describe the "funk" in the beer as almost a "laundry" smell and taste. (if that makes sense)

Although...I have to say...I'm a little sad you didn't do some hefeweizens while the weather was warm :(

[ZakAvery]

There were quite a few things planned, but I didn't get round to. I did start with Aventinus (a total classic), and tried the Erdinger Oktoberfest (I thought it was a bit weird, to be honest, but people seem to like it).

[thebeerphilosopher]

Another terrific review. I'm impressed with your breadth of knowledge. I have subscribed to your channel.

Cheers!

[ZakAvery]

Pleased you enjoyed it. Cheers back atcha!

[Jboxton]

You pick a great beer but your little faggot British accent makes you sound silly. You Europeans are like American Lights. You have some of the same beliefs but that pansy accent and your wimpy ways make you less than us.

[ZakAvery]

Thanks for your comment, J. I'll certainly bear thoughtful critique in mind.

[nige4958]

Body weight plays into it. I'm about 17 stone, so drinking gallons of 3.5% beer is not a problem. I also have a lot of experience!

[nige4958]

That funk is referred to 'horsey' or 'old leather' in Belgian circles. I enjoy some Belgians, but find many of them taste like bad home brew. They also don't fit well for session drinking. 10 pints of a nice, succulent bitter works very well.

[ZakAvery]

Yeah, I have a feeling I'm not going to enjoy this very much - I hate bretty wines, but was just interested in seeing how brett grew in Orval, and how it affects the enjoyment (for better or worse).

10 pints of bitter?! I'd personally be fit for nothing after that.