Abbaye Notre-Dame d Orval

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2 Abbaye Notre-Dame d Orval

3 Abbaye Notre-Dame d Orval 1916

4 Key dates 1070 : Presence of the first monks in Orval; March : 7 cistercians monks from Sept-Fons settled in Orval. end 17 th et 18 th : Peak activities of the monastary due to the Foundry (Forges-Ironworks) (New abbey erected by architect Dewez) 1789 : French Revolution and destruction; 1926 : Settlement of the propriety of orval by the Family de Harenne to the cistercian order; Father Abbot : Dom Albert Marie van den Cruyssen; Architect : Henri Vaes activities : Farm bakkery - Cheese factory 1931 : Building of the brewery

5 Legend of Orval: Aurea Valis The monastery was born of an act of gratitude : Countess Matilde of Tuscany ( ), was a widow (Godefroy le bossu s wife) her wedding-ring had accidentally fallen into a fountain. She prayed to the Lord and at once a trout rose to the surface with the precious ring in its mouth. Matilde exclaimed : "Truly this place is a Val d'or! " (Aurea Valis) In gratitude, she decided to establish a monastery on the site. «VAL D OR» becomes «ORVAL»

6 Trappist Breweries 11 trappist Breweries in the world 6 in Belgium 2 The netherlands La Trappe Zundert 1 Austria Engenzel 1 Italy Tre Fontane 1 USA Spencer

7 Trappist logo on Orval Label What does that mean? 1. Production within the walls of a Trappist Abbey 2. Production under the supervision and control of the monastic community 3. Substential part of the earnings goes to charity

8 Orval brewery 1931 : Brewery is settled (by lay people); Objectives : Finance the re-building of the monastery Still the same today: To ensure the perenity of the abbey Today, the Substential part of the earnings goes to charity 2001 : Brewery take up the cheese activity from the monks

9 Orval brewery : key figures Brewery Cheese FActory Turnover 18 mio 2 mio Volume ,000 HL 22,000,000 bottles 300 tons People 34 6 % Export 8 % 2 % Countries BENELUX : 92 % FRANCE : 4,4 % Rest of the World : 3,6 % France : 2 %

10 Brewery : Long term evolution

11 Orval : A particular economic model The demand is largely higher than the offer; Limited evolution/growth due to the localisation; Objectifs of the shareholder; No growth for the growth; A unique product;

12 Orval : a particular product Brew house Wet milling Mashing in and infusion inside the lautertun Boiling under pressure (3 phases of stripping) Bitter hops Added

13 Orval : a particular product English Influence (Cellars) Dry-Hopping = Flavour hops are added after first fermentation (2-3 weeks) Aromas

14 Orval : a particular product Combined fermentation: 2 kind of yeast Saccharomyces & Brettanomyces

15 Tasting Bitterness Dry Aromas Hops in brewhouse: Bitterness Long Shelf Life Brettanomyces : Dryness : no sugar left Long Shelf Life Dry Hopping : Aroma

16 Orval since the beginning Created in 1933 : by Henry Vaes, the architect who rebuilt the monastery Wide-mouthed Chalice shape : for a highly carbonated beer Perfect vision of the product :

17 IMPORTANCE OF GLASSWARE COMPROMISE BETWEEN MARKETTING IMAGES and BEER PHYSICO-CHEMICAL CHARACTERISTICS

18 BEER GLASSES BY COUNTRIES Beer speciality by country Oldest and most traditional are : - Belgian - German - Czechian - France (North) - Irish - English - American -

19 BEER GLASSES BY CATEGORIES LOW CARBONATED BEER CHARACTERISED BY A STRAIGHT CYLINDER GLASS SHAPE Pils, fruity beer, gueuze EXCEPTION: low carbonated beer stabilised by added nitrogen

20 BEER GLASSES BY CATEGORIES OVERCARBONATED BEER CHARACTERISED BY AN OPENED GLASS SHAPE TYPE CHALICE REFERMENTED BEER WITH MORE THAN 8 G/L OF CO 2 CONTENT

21 PHYSICO-CHEMICAL PROPERTIES OF BEER MAIN THERMODYNAMIC CHARACTERISTICS INFLUENCING BEER BY DISPENSING : TOTAL CO2 CONTENT AND HENRY s LAW (evolution of soluble CO2) OTHER ESSENTIAL PARAMETERS : COLOUR HAZE FOAM

22 PHYSICO-CHEMICAL PROPERTIES OF BEER BEER THERMODYNAMIC BEHAVIOR = NUCLEATION OF CO2 = FOAM PRESENCE or EMULSION BETWEEN PEPTIDES, CARBOHYDRATES, ISOHUMULONES CONCLUSION: In absence of overcarbonation, all types of glasswares can be selected to deliver the specialty beer.

23 BEER THERMODYNAMIC BEHAVIOR = CO2 dissolution in beer governed by Henry s Law : C= KT.P; = overcarbonation for specialty beers by refermentation in bottle; = FOAMING of beer with the help of NUCLEATION OF CO2

24 BEER THERMODYNAMIC BEHAVIOR = FOAMING of beer with the help of NUCLEATION OF CO2 TOTAL CONTENT OF CO2 DISSOLVED IN BEER IN THE BREWERY IS DETERMINED BY PARAMETERS (LOW T at HIGH P) WHILE CONTENT OF CO2 LIBERATED BY BEER AT DISPENSE (ON TAP OR AT BOTTLE OPENING): IS TYPICAL FROM A CONSTANT : 1 ATU AND VARIABLE ENVIRONMENTAL CONDITIONS

25 BEER THERMODYNAMIC BEHAVIOR NUCLEATION OF CO2 SOME BREWERS IMPROVE THE NUCLEATION OF CO2 AND THE FOAM FORMATION BY CAUSING ROUGHNESS IN THE BOTTOM OF THE GLASS THE LOGO CAN BE GRAVED IN THE BOTTOM OF THE GLASS Ex: glass of Chimay

26 BEER THERMODYNAMIC BEHAVIOR gaseous CO2 in excess is : - liberated and forms an EMULSION with the beer foaming compounds but foam has a different taste than beer because foam is more hydrophobe (as for example : contains 30% more bitterness/isohumulones; fruitiness of terpenes )

27 BEER THERMODYNAMIC BEHAVIOR Why does CO2 liberated at 1 ATU an EMULSION with the beer foaming compounds Gaseous CO2 liberation is based on : - rupture of the hydrogen bound between dissolved carbonic acid in excess and the beer at dispense in the container strong influence of the nature of the liquid : essential differences between water, wine, beer. - environment influence of the container at dispense

28 BEER THERMODYNAMIC BEHAVIOR TARGET OF THE GLASSWARE SHAPE = IDEAL IMAGE OF BEER BY DISPENSE UNDER IDEAL CONDITIONS = ideal beer foam development = best beer taste = best beer flavor when freshly dispensed = BEST BEER AROMA

29 GLASS SHAPE CONFORMITY : OVERLAPPING between the MARKETTING IMAGE OF THE SET : Brewery + Beer at dispense in the typical glassware and the BEER THERMODYNAMIC BEHAVIOR!!

30 GLASS SHAPE CONFORMITY : PRACTICAL EXAMPLE ORVAL GLASS CHOICE : BREWERY IS ERECTED AND THE ACTIVITY IS REACTIVATED IN THE SITE; ORVAL BEER IS BREWED AND ON THE MARKET IN THE FIRST GLASS SHAPE. THE FIRST GLASS SHAPE WAS A CYLINDER :

31 GLASS SHAPE CONFORMITY : PRACTICAL EXAMPLE NEVERTHELESS, THIS SHAPE OF GLASS COULDN T SUPPORT THE TYPICAL PHYSICO-CHEMICAL ( Law of Henry) CHARACTERISTICS OF THE BEER (VERY HIGH CO2 CONTENT (9,5 g/l) DUE TO THE PRESENCE OF WILD YEAST/BRETTANOMYCES, ) AND OVERFOAMING OCCURS VERY OFTEN AT DISPENSING OF THE BOTTLES IN THE GLASSES.

32 GLASS SHAPE CONFORMITY : PRACTICAL EXAMPLE AS A CONSEQUENCE VAES IS ASKED TO CREATE A NEW CONCEPT OF GLASS WARE TOGETHER WITH HIS DAUGHTER, Guillemine VAES, THEY DESIGNED THE BEAUTIFUL CHALICE BASED ON THE SYMBOLIC GREEK GOLD EGYPTIAN and GREEK NUMBER (1,618) that means that the total height of the glass divided by the height of the chalice : the internal diameter of this glass blowed by mouth is 105 mm!!

33 GLASS SHAPE CONFORMITY : PRACTICAL EXAMPLE FROM 1932 till the internal diameter of this glass blowed by mouth is 105 mm FROM 1971 till the glass shape was successively modified: first to the Benjamin form shared and actually taken over by CHIMAY, but this one has just an internal diameter of 98 mm; beer behavior is thus different. Since 1992, ORVAL glasses of 105 mm diameter are mechanically blowed in Belgium.

34 GLASS SHAPE CONFORMITY : PRACTICAL EXAMPLE CONCLUSIONS - Beside the continual supplying of their amateurs by their famous chalice, we will mention that the renow of the ORVAL chalices allows the edition of some artistic series illustrated by well-known authors or saled in favor of goodwill associations in order to help and to support always by respecting strictly the identic the same shape. - AS A CONSEQUENCE, SINCE 1932 BEER IS INTIMATELY LINKED TO THE IMAGE OF THE LARGE CHALICE (except during 20 years) BUT THE SHAPE WENT FASTLY BACK TO THE ORIGINAL ONE AS SOON AS IT WAS POSSIBLE

35 CONCLUSIONS FOR A GOOD IMAGE, A GOOD BEER NEEDS A GOOD GLASSWARE SHAPE THAT RESPECTS THE BEER CHARACTERISTICS BY DISPENSING

36 Thanks for your attention