Duvel yeast for the first time in tubs, at 20 to 26 ° C. The brewer uses his own culture culture for this. The original yeast strain, which Albert Moortgat selected in the 1920s, comes from Scotland. After the ripening in the lager tanks, where the beer is cooled to -2 ° C, the beverage is ready for bottling. By adding extra sugars and yeast, the beer re-fermented in the bottle. This takes place in the warm cellars (24 ° C) and lasts for two weeks. Afterwards the beer ends up in cold cellars, where it matures and stabilizes for six weeks. This extra long ripening period is unique and contributes to the refined taste and the pure aroma of Duvel.
A team of beer specialists daily checks the process through taste analyzes. Only when Duvel reaches its rich taste palette after 90 days can it leave the brewery.
Thanks to its surprisingly high alcohol volume (8.5%), its enormous head, fine pearls and silky smooth mouth feel, Duvel clearly distinguishes itself from other Belgian beers.
A Duvel still counts as the reference among the heavier blond beers. The bouquet is spicy and stimulating in the nose with some citrus, which even slightly tends to grapefruit due to the use of only the finest noble hops. This can also be found in the taste, nicely balanced with a hint of spiciness. Thanks to the high CO2 content, the beer has a soothing roundness in the mouth. A Duvel is both the perfect thirst quencher and the ideal aperitif.
Specialty beer with refermentation in the bottle
Slightly fruity, dry aroma, well hopped, with a slightly bitter aftertaste
Saaz-Saaz & Styrian Golding
Pour into a Duvel glass, 5 ° C
64 kcal / 100 ml