The monks of Orval Abbey only make two beers, one of which never makes it outside the brewery walls. The other, Orval’s complex, unfiltered Trappist ale, is about as close as you can come to a lowlands cult classic, famous for the ‘Belgian Lace’ of beautiful microbubbles left on the glass as its frothy amber head recedes.

At bottling, Orval is characterised by lemony fresh hops and pronounced bitterness but, as with other Trappist beers, the taste and depth continue to develop as the nectar ferments in the bottle over time. It can pack a punch too, with ABV rising alongside the flavour profile.

But what of the Abbey itself? As legend has it, 1000 years ago an Italian Countess was visiting the region and dropped an ornate, jewelled wedding ring into a bubbling spring. The ring was returned to her by a helpful trout, leading the Countess to name the area the Val d’Or (Golden Valley), from which Orval derives its name. Funds given in thanks paid for the monastery’s foundation.

And the trout? He didn’t receive a penny, but he did make it onto the label.