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Let’s go back in time and look at the origins of Val-Dieu.Through sheer hard labour the monks managed to transform the inhospitable ‘devil’s valley’ of the river Berwinne into fertile arable land, naming it the ‘valley of the gods’ or Val-Dieu.

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Val-Dieu was once again razed by Calvinist troops in 1574. He succeeded in proving that the abbey was located in what was then the Duchy of Limburg, and thus fell under the firm stewardship of the Catholic King of Spain.The church was decommissioned in 1837 and the abbey was ransacked soon after.Three years later, Canon Henrotte and Abbot Burgers purchased the dilapidated property and a new religious community was born.All of these are within a 30-kilometre radius from the abbey.The abbey’s top-fermented beers are created using the traditional infusion method, where warm water is gradually added to the mash until the desired 75°C temperature is achieved.In 1934 the church spire was replaced with the current copper tower.

Throughout the years Val-Dieu has been a steadfast symbol of peace and contemplation.

At this point, the starch is released, which in the next stage will be converted into sugars that will feed the yeast.

No herbs or other aromatics are added to the mother beers: blond, dark and tripel.

Their know-how was translated into recipes that inspire brewers up to this day.

A characteristic of the Val-Dieu beers is their use of soft water.

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