Foundation of Abbey du Val Dieu
Abbey du Val Dieu was founded in 1216 by the Cistercians during the merging of the Bel and the Berwinne. This is the only abbey in Belgium to have survived the French Revolution.
Most parts of the buildings date back to the 17th and 18th centuries, apart from a few roman relics. This includes various items related to farming activities such as – brewery, stables, barn, and a mill.
Between 1975 to 1996, the tripel was brewed under various licenses, however in 1997 a brewing engineer and a milk trader set-up the current family brewery on the abbey site.
Abbey Belgian Beer Brewing
The Val-Dieu abbey belgian beer brewing traditions were inspired by the monks. Interestingly, their traditions have been translated into recipes that still inspire current brewers.
A distinctive feature of the Val-Dieu craft beers is that they use soft water for brewing. The water is sourced from Lake Gileppe, an artificial freshwater lake instead of well or springs.
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Abbey du Val Dieu’s top-fermented beers are brewed using the traditional infusion method. This method involves adding warm water gradually to the mash until the temperature reaches 75°C temperature, which is apt for it.
Just like the earlier years, the beer is comprised of only natural ingredients, and they still re-ferment in the bottle, as they used to. The Abbey du Val Dieu beers are best known for their aromatic character and bitterness. Fortunately, the aroma and taste of the beer have remained consistent throughout the years.
Val-Dieu’s annual beer production stands at 900,000 liters. The brew is exported to Russia, China, the USA, Netherlands, and many more countries. The tripel and the grand cru are very popular abroad.
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