Catching up on some reading in the current All About Beer Magazine:
They have a very interesting interview with Jean Marie Rock, the brewmaster of Orval. In 2007 a new 5 million dollar brewhouse was built and it can produce 214 U.S. Barrels now. Everything is automatic now. Of interesting note, Jean-Marie hinted that Petit Orval might become a commercial brand. Orval produces a second beer called Petit Orval that is only served at the Orval Cafe--never sold outside of Belgium.
"Rock casually announces that come the end of 2010, Petit Orval will be produced as a stand-alone brew rather than as a parti-gyle...but does brewing 25,000 liters batch mean it will be a commercial brand? Rock smiles again and says nothing." -- All About Beer
Also of interesting note in the article....they were talking about the dry hopping of Orval....
"Either East Kent Goldings or Styrian Goldings have been flavored at times, but on our visit the Alsatian variety Strisselspalt was in use. .." -- All About Beer
Is it normal for them use different hops?
Orval Trappist Ale
"The gustative sensations will gain in nuance depending on the age of the beer. Young beer is characterised by a bouquet of fresh hops, with a fruity note and pronounced bitterness, light on the palate and a less firm collar than a beer of six months. The latter will feature a bouquet consisting of a blend of fragrances of yeast and old-fashioned hop. The bitterness is more diffuse and the taste has moved to a slight touch of acidity accompanying yeast and caramel flavours. Served without its sediments, a beer of six months or more, has a particularly bright appearance." -- Orval
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