Trappist monastery close to Bouillon, in southern Belgium close to the French border, noted for its fine ale as well as the normal accompaniments of cheese and bread. Parts of the monastery can be visited. The beer - unlike the other Trappist monasteries, Orval produces (or markets to outsiders, since most produce a lighter beer for the monks' own daily drinking) only a single variety at a modest 6% - is a dry, blonde, top-fermented ale with definite herby overtones, which may or may not have a connection with the Websters 1913 definition. Like most Belgian beer, it has its own glass, an attractive shallow octagonal goblet.

Or"val (?), n. [F. orvale.] Bot.

A kind of sage (Salvia Horminum).


© Webster 1913.

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