DUVEL Belgian Strong Blond – Belgium

In addition to pure spring water, which is the main ingredient of beer, the most important raw material is barley. Barley must germinate for five days in a malting plant, after which the malt remains. The colour of malt, and thus also beer, depends on the temperature. Duvel achieves its typical bitterness by adding different varieties of aromatic Slovenian and Czech hops. We use exclusively exclusive hops, which are famous for their consistently excellent quality.

Duvel ferments for the first time in vats at 20 to 26°C. The brewer uses his own culture for this. The original strain of yeast, which Albert Moortgat himself chose in the twenties of the twentieth century, comes from Scotland. After maturation in storage tanks, where the beer is cooled to -2°C, the beverage is ready for bottling. Thanks to the addition of additional sugars and yeast, the beer ferments again in the bottle. This takes place in warm cellars (24°C) and lasts two weeks.

Then the beer goes to cold cellars, where it matures and stabilizes for another six weeks. This exceptionally long ripening period is unique and contributes to Duvel’s refined taste and pure taste.

With its surprisingly high alcohol content (8.5%), huge foam, delicate effervescence and silky smooth mouthfeel, Duvel clearly stands out from other Belgian beers.

STYLE: Specialty beer with refermentation in a bottle.

TASTE: Slightly fruity, dry aroma, well hopped with a slight bitter aftertaste.