Abbaye Orval

Throughout the long history of Orval, there has probably always been a brewery at the monastery. Various facts corroborate this idea: topographical references on old drawings; a detailed description of production left by a Franciscan visitor three hundred years ago; an area called the "hop-field" very close to the monastery. To brew beer was customary in these areas little-suited to vine-growing. Beer was first and foremost considered for its nourishing properties: it was called "liquid bread".
In 1529, the Emperor Charles Quint granted the monks authorization to establish a foundry which would provide the necessary revenues for the repair of war damages. Since that date, Orval has always known an economic activity more important than that strictly necessary for the basic economy of the Community.
When Orval began to rise again from its ruins after more than 130 years, the enormous task of rebuilding the monastery required considerable financial means; a brewery was established to assume the role of the former foundry.
In 1931 the Brewery was not, therefore, set up as a further economic activity of the monks who were already producing bread and cheese; from the very outset, the Brewery employed lay-people. The first master brewer was a German by the name of Pappenheimer; he is buried at Villers-devant-Orval.

• Orval Trappist Ale

(Info from: Abbaye Orval, 2002)