La V de Villers: a beer taking a fresh look at the archives

In Villers, heritage can also be discovered in a glass

The ruins of Villers Abbey tell a story of stone, work and hospitality. La V adds a tangible brewing dimension to the visit. This organic blonde is brewed on the Villers-la-Ville abbey site in Walloon Brabant, in the microbrewery run by the Confrérie des Hostieux Moines. It offers a way to connect the monumental landscape with skills still practised today.

This is a modern revival. The abbey states that its microbrewery has produced on site since 2016; the guild's presentation specifies that La V and La IX have been brewed there since that year. La V's recipe draws inspiration from old archives, but this does not mean uninterrupted production since the 18th century. The interest lies precisely in seeing how documents become the starting point of a current project.

From old accounts to a contemporary recipe

The abbey brewery's registers, particularly those for 1720–1721 and 1766–1768, record the proportions of grains and hops used in the past. They guided the reconstruction: barley, spelt and hops form the basis of this evocation. La V is 5% ABV, clearly distinguishing it from La IX, the brewery's triple.

The guild describes traditional brewing with a mash paddle, the tool used to mix water and grains in the mash tun. The brewer also added dry hops to complement the product's relatively light character. The abbey presents La V as an organic beer to serve cool, suitable as an aperitif or with a meal.

Aroma, palate and finish: a measured reading

The producer's sources emphasise freshness and lightness rather than a catalogue of aromas. Grains and hops therefore offer guiding threads to explore on the nose: this suggestion follows the published recipe, without assigning fruit or spice notes that have not been documented.

On the palate, you can follow the role of grains, then hops and their bitterness. The finish remains for you to assess according to bottle and serving conditions; the brewery publishes no precise indication of its length. The safest reference is the freshness stated by the brewer. This presentation is based on available information and does not claim to recount a personal tasting.

Three beers for three groups

In the 18th century, the abbey produced several beers of different gravities: a stronger one for the religious community, a lighter one for guests and a third for servants and workers. This division, described by the abbey, recalls how thoroughly brewing was integrated into the site's daily organisation.

Planning the visit

The current microbrewery occupies a 19th-century building once associated with the Hôtel des Ruines. The remains of the former guesthouse, later converted to a brewery, belong to another stage of the story. To discover the modern facilities and hop garden, check the official guided visits, their dates and prices. The abbey's beer page offers further reading.

Photos and credits

Photo 1 — Ruins of Villers Abbey's former guesthouse, converted to a brewery in the 16th century, photographed in 2014. Marc Ryckaert (MJJR) · CC BY 3.0 · Source.

Photo 2 — North wall of the north transept of the abbey church at Villers-la-Ville, in 2005. Jean-Pol GRANDMONT · CC BY 3.0 · Source.

Photo 3 — Oculus in the cloister of Villers Abbey, photographed in September 2005. Jean-Pol GRANDMONT · CC BY 3.0 · Source.

For adults only. Enjoy in moderation.