Nothing goes better with pot roast than Orval Trappist Ale. I just coined that expression, so hopefully it’ll take off. I picked up the Orval on Friday from Slight Indulgence (careful with that link – it’s a talker) on the north side with the intent of drinking and blogging. Instead, I wound up heading to Riverstone. Thus my Belgian friend was left to lurk in the fridge until tonight.
So after cutting up carrots to soak in pot roastiness, I remembered the Orval. What I did not remember, apparently, is how to pour a damn beer. I can tell you that Orval Trappist Ale produces a rich, luxurious head. I know this because that was what filled the majority of my glass following my Natty Light-caliber pour. Hard to believe I used to get paid to do that.
Given some time, though, things calmed down and I gave the Orval a taste. As a trappist ale, it’s got some botanicals (read: flowery/fruity-ness) to it, as well as a rich taste and texture. It’s reasonably complex but not aggressive in either hops or spices, and somewhat dense while not syrupy. Considering dinner was pretty simple – pot roast, carrots, onions & garlic – it was nice to have a beer that had some character yet wasn’t chucking heavy flavors at me.
Orval made for an accessible drink that was still out of the ordinary. Both the price ($6.99) and the ABV (6.9% … hey, weird) are reasonable for a single-serving Belgian (though you’re only getting 11.2 oz.). Just be careful with the pour.