Duvel

The Moortgat family combines five ingredients to make Duvel: barley, which they spout and roast; whole flower styrian hops, their own special strain of yeast, attesian water, and the family's unwavering dedication to the traditional methods of Belgian brewing (No chemicals, additives or adjunctive grains are used.)
The result is a full-bodied brew of exceptional character and body.
A fine layer of yeast causes a champagne-like refermentation in the bottle, which gives Duvel its magnificent creamy head, famous aroma, and a smoothness, which belies its strength.
Duvel is the best enjoyed in a wide mouthed glass, into which it should be poured slowly and in one motion, leaving the yeast sediment in the bottle.
Duvel should be drunk as an aperitif or with seafood and white meat.

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