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Orval became the first Trappist beer marketed and sold throughout Belgium. And it was actually the brewery, only completed in 1931, that funded much of the abbey's rebuilding work. Today, the entire brewing process takes nine weeks, as Orval is only really considered ready to drink when the wild yeasts have finished their work. So the bottles will usually rest for five weeks, to ensure that the in-bottle fermentation is in full swing. Orval is dry-hopped using Yakima Tomahawk and Hallertauer aroma hops, and dry-hopped again with Styrian Golding hop bells. The English influence on the abbey's only brew goes beyond the use of dry hopping, though. For the main fermentation (of some five days), the strain used actually originates in England. The yeast is most important to Orval's taste profile, being responsible for the noted fruitiness of the beer.