Duvel is the flagship beer of Duvel Moortgat brewery. Duvel is widely considered the definitive example of the Belgian Strong Pale Ale style.
Slightly hazy straw colour with a long lasting cloud-like white head. Slightly fruity aroma with a yeast base and pepper spice accessory. A pure character with a subtle bitterness, solid malt profile and distinctive hop taste. Its cleansing crispness makes this Strong Pale Ale almost too drinkable!
Thanks to its surprisingly high alcohol content, enormous head ,fine effervescence and silky smooth feel in the mouth, Duvel stands out clearly from other Belgian beers.
A specialty beer, slow brewed to perfection with a long maturation and weeks of refermentation in bottle. The yeast strain used in the beer still stems from the original culture of Scottish yeast that was bought by Albert Moortgat during a business tour of the U.K. just after World War I.
Fun Fact: “Duvel” is Antwerp dialect for “the Devil”.
Hops: Saaz-Saaz and Styrian Golding.
Serving temperature: 5–6°C
Pairs well with: asparagus, crustaceans, grilled steaks, pork, veal, fries, lightly seasoned asian wok dishes.
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Apart from pure spring water, which is the main ingredient of beer, barley is the most important raw material. Barley must germinate for five days in the malt house, after which malt remains. The colour of the malt, and the colour of the beer as a consequence, is determined by the temperature. Duvel obtains its typical bitterness by adding various varieties of aromatic Slovenian and Czech hops. They use only exclusive hops that are renowned for their constant, outstanding quality.
Duvel ferments for the first time in tanks at 20–26°C. The brewer uses his own culture for this. The original yeast strain, which Albert Moortgat himself selected in the 1920s, originates from Scotland. After maturing in storage tanks, in which the beer is cooled down to -2°C, the drink is ready for bottling. Thanks to the addition of extra sugars and yeast, the beer ferments again in the bottle. This occurs in warm cellars (24°C) and takes two weeks.
Then the beer is moved to cold cellars, where it continues to mature and stabilise for a further six weeks. This extra long maturation period is unique and contributes to the refined flavour and pure taste of Duvel.
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