Brasserie De L'abbaye Du Val-dieu

The Val-Dieu abbey beers were inspired by the brewing traditions of the monks. For many centuries beer was a trusted alternative to the not-very-reliable drinking water that caused illnesses such as cholera. Throughout the years, monks have greatly enhanced our knowledge of the brewing process.

Their know-how was translated into recipes that inspire brewers up to this day.

A characteristic of the Val-Dieu beers is their use of soft water. Unlike most abbeys, the monks here do not source their water from a well or spring, but from Lake Gileppe, a freshwater, artificial lake.

It is worth nothing that this area is renowned for the quality of its water, and is home to the well-known springs at Spa (the original spa resort), Bru and Chaudfontaine. All of these are within a 30-kilometre radius from the abbey.

The abbey’s top-fermented beers are created using the traditional infusion method, where warm water is gradually added to the mash until the desired 75°C temperature is achieved. At this point, the starch is released, which in the next stage will be converted into sugars that will feed the yeast. No herbs or other aromatics are added to the mother beers: blond, dark and tripel.

The beers will then undergo their main fermentation using a house yeast that is cultivated within the brewery. This yeast typically gives fruity aromas, often with a hint of banana.

All Val-Dieu beers re-ferment in the bottle. For re-fermentation, a different yeast is used that does not affect either the aroma or the taste.

The beers are given plenty of time to develop their alcohol volume as well as their complex taste and aromas. The entire production process takes six to eight weeks. The re-fermentation in the warm chamber alone, accounts for three weeks.