Val-Dieu Brewery

Belgium

"At a small-scale brewery like Val-Dieu, you experience every step of the beer-making process up close."

We recently escaped to the quiet border region between Maastricht (Netherlands) and Liège (Belgium), renting a cozy cottage in the countryside. With no big plans and only one goal, to relax and recharge after a hectic period, it was the perfect setting for a peaceful break.

But sometimes the best travel moments are unplanned. While exploring the area, we discovered that the historic Abbey of Val Dieu was just around the corner. And honestly, we couldn’t resist.

The rich history of Val-Dieu Abbey

Val-Dieu Abbey, or the 'Valley of God', is a must-visit stop for beer lovers exploring the region between Maastricht, Liège and Aachen. Set in a valley, this historic abbey combines centuries of monastic tradition with a modern-day reputation for brewing authentic abbey beers in Belgium.

The abbey was founded in the early 13th century by Cistercian monks who chose this peaceful valley, positioned between Maastricht, Liège and Aachen,as a place of prayer, reflection and hard work. Living by the Benedictine rule of ‘Ora et Labora’ (pray and work), the monks cultivated the land, grew grain and began brewing beer.

Over the years, Val-Dieu Abbey endured its share of hardships. The abbey and its brewery were expanded, rebuilt and damaged multiple times, especially during the turbulent centuries that followed. During the French Revolution, the monks were forced to flee to Germany, and by the mid-19th century, part of the abbey church had even collapsed during nearby construction work.

The last remaining Cistercian monk, with the help of supporters, bought back the ruins and began a painstaking restoration. By the end of the 19th century, the church had been largely rebuilt, thanks to generous donations. It wasn’t until 1934 that the finishing touch, the bell tower and its towering seven-meter-high cross, was finally restored to its rightful place above the valley.

The resurrection of Brasserie du Val-Dieu

After the Cistercian monks fled during the French Revolution, brewing at Val-Dieu Abbey came to a quiet halt. For nearly two centuries, the abbey's kettles stayed cold, until 1997, when beer once again began flowing from this historic site.

The revival of Brasserie du Val-Dieu was the result of a passionate initiative by Alain Pinckaers and Benoît Humblet. Alain came from the dairy industry, while Benoît brought brewing expertise from his studies at the University of Louvain. Together, they reignited Val-Dieu’s brewing tradition.

Soon after, Virginie Harzé joined the team. With a background as a lab assistant at Alken-Maes, she sought something more hands-on and meaningful. Inspired by the abbey’s atmosphere and small-scale approach, she joined the brewery and since Benoît’s departure in 2000, she now leads the brewing operations at Val-Dieu Abbey.

What began with a modest 10-hectoliter brewing system has since grown significantly. Today, the brewery operates with a 25-hectoliter installation, employs multiple staff members and produces a range of abbey beers that are enjoyed across Belgium and beyond.

Abbey beer, tradition with official Belgian recognition

Like many European monasteries, Val-Dieu Abbey saw a steady decline in its monastic population throughout the 20th century. By 2001, the last three remaining monks left the abbey, finding residence in other religious communities.

Today, the abbey is maintained by the Val-Dieu Christian Community, supported by a team of dedicated volunteers and income generated from its brewery, restaurant, shop, landscaped park, and guided tours. Though no monks currently reside there, the abbey remains a center of heritage and hospitality.

While Val-Dieu Abbey was originally a Trappist monastery, its beers are not classified as Trappist. Instead, they carry the official Recognized Belgian Abbey Beer (Bière d’Abbaye Reconnue) label. This certification ensures that the beer is either brewed in an active monastic community or closely linked to a historic abbey, both of which apply to Val-Dieu.

Val-Dieu beers, classic Belgian ales

If you're a fan of authentic Belgian beer, then a visit to Val-Dieu Abbey in the village of Aubel should be on your list. Unlike many modern breweries chasing trends, Val-Dieu brews are all about tradition, balance, and quality. Crafted right at the abbey using water from a nearby reservoir.

There’s a Blonde (6%), Brune (8%) and Tripel (9%). For something special there’s the Grand Cru (10.5%) which ages well over time. Each winter, a limited Bière de Noël (7%) is released, brewed just once a year and available only in December and January.

While you're there, be sure to stop by the abbey shop, where you can pick up Val-Dieu beers, locally made cheeses, religious items, and handmade candles. It’s the perfect place to soak up the atmosphere and stock up for your next tasting session.

Updated: 05-02-2026