Food & Beer Culture

What do people in the Gaume eat with their beer? First and foremost, Pâté gaumais, a pastry-wrapped pâté made with pork that's been marinated beforehand in wine or vinegar. It's the region's best-known dish and is eaten cold or lukewarm. The acidity of the marinade pairs well with dry beers, since both cut through the richness of the meat.

From the Belgian Ardennes comes Jambon d'Ardenne, an air-dried, often smoked ham. In the Gaume, it's served alongside Saucisson gaumais, a sausage sold in different shapes known as pipe, collar, or bladder depending on how it's formed. The salt, smoke, and firm texture harmonize beautifully with Orval's bitterness and fizz.

The abbey also produces its own cheese. Paired with bread and a glass of Orval, it's a natural combination. The cheese brings fat and salt, while the beer brings bitterness and carbonation that refreshes the palate again.

At the abbey's inn, the Auberge de l'Ange Gardien, the beer is traditionally served in a chalice alongside a light snack. The monastery grounds, with their ruins, are a popular destination for day trips in the Ardennes.

Serving sizes are no small matter in Belgium. Orval is classically sold in a 33-centiliter bottle, and the accompanying glass holds roughly the same amount. The beer is strong enough that it's treated as a beer for savoring, not for quenching thirst. One glass with a meal is enough for most people, and if you're driving afterward, it's best skipped altogether. For simple thirst-quenching, Belgian pubs offer lighter beers and water.