The secret of Duvel’s subtle bitterness resides in the hop and yeasts used during the brewing process. The yeast are cultivated from the same source that Albert Moortgat brought with him from Scotland in 1918. Duvel owes its sophisticated taste to the unique bottle conditioning process of 90 days: after 2 weeks in the “warm cellars” where a second fermentation occurs, the beer stays in the “cold cellars” for another 6 weeks. Only then is it ready to be shipped and appreciated around the world.
Duvel is indeed a devilish beer, full of contrasts and surprising discoveries. Its golden-coloured appearance, delicate sparkle and refined, silky taste with complex aromas hides an 8,5% alcohol content. Lush aromas include citrus, apple, hops and yeast. Flavours of pale malt appear throughout, with strong yeast, hops and alcohol notes. The 8,5 ABV kicks in mid-palate, warming to the end. Thanks to the balance between its fine aroma sublte bitterness, Duvel occupies a unique position in the rich Belgian Beer tradition.
Duvel’s distinctive head is created through a magical process of bottle fermentation.