History of Val-Dieu Abbey

‘Notre-Dame du Val-Dieu’ was founded in 1216 by monks from Hocht, near Maastricht.

Legend has it that the desolate valley was so hostile that the local population nicknamed it ‘Devil’s Valley’. The monks settled there and renamed it ‘God’s Valley’, which later gave the Abbey the name ‘Val-Dieu’.

Val-Dieu Abbey is the only Belgian abbey to have survived the French Revolution. The Christian community of Val-Dieu still occupies the site and is affiliated with the Cistercian Order.

The monks of Val-Dieu Abbey were the original brewers of the beers brewed on the site today, and the Cistercian orders are renowned for their brewing skills.

Brewing initially developed because water had to be made drinkable, which helped to prevent diseases of the time such as cholera and typhoid.

Monks studied yeast and the history of different fermentation processes for centuries. They refined beer production, creating increasingly sophisticated recipes. Today, our beers are inspired by the monks’ original recipes and remain faithful to the tradition of bottle refermentation.

Like all beers, Val-Dieu beers are brewed with no additional flavourings or spices, following the ancient infusion method.

Since it was founded in 1216, the history of Val-Dieu Abbey has been symbolised by two rings bearing the motto: ‘In Vinculo Pacis’.

The history of this Latin expression means ‘In the bonds of peace’ and is taken from the Bible (Epistle to the Ephesians). It reminds us that the path to happiness lies in meeting others and humanity. Be gentle and patient, bear with one another in love, and strive to maintain unity of spirit ‘through the bond of peace’.

This peace is to be found with God, with one’s neighbour and with oneself.

These two rings can be found on many objects in the abbey (walls, floors, stained-glass windows, chairs, doors, fireplace, etc.).

Additionally, they are always present on the pendants worn by members of the Christian Community. These rings are also a sign of distinction between them when they visit ‘sister’ abbeys. They can also be found on the new labels of Val-Dieu beers.

The water comes from the Gileppe dam, a natural spring of excellent quality located 20–30 kilometres from other world-famous springs such as Spa, Bru and Chaudfontaine.

The yeast is carefully preserved at the abbey and is composed of microscopic fungi (Saccharomyces cerevisiae) that are beneficial to the human body and enable the famous fermentation process. This yeast is also rich in B vitamins and minerals and serves as a powerful antioxidant.

In keeping with tradition, the brewing process for Val-Dieu beer takes between six and eight weeks.

This is how the high alcohol content (6% for the Blonde, 8% for the Brune and 9% for the Triple) and the beer’s complex aromas are achieved.

The unique feature of this beer is that it is the only Belgian abbey beer brewed within the monastery itself, where the Christian community still lives.