Duvel

Duvel
Judges Ratings 
1 Review
84
Aroma:
20 / 24
Flavor:
34 / 40
Appearance:
6 / 6
Mouthfeel:
8 / 10
Overall Impression:
16 / 20
Description 

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.

Profile

ABV: 
8.5%
IBUs: 
30
Served at: 
43°
Hops: 
Saaz, Styrian Goldings.
Malts: 
Pilsner.
Judges Review 
BC Review's picture
Judges Rating:
84
Aroma:
20 / 24
Appearance:
6 / 6
Flavor:
34 / 40
Mouthfeel:
8 / 10
Overall Impression:
16 / 20

Initially brewed in 1918 and fermented to this day with the original yeast strain, Duvel is a beer of incredible complexity, demanding a full three months to produce. Swirling with notes of bread, ripe pears, and spicy Czech hops, Duvel’s nose is distinctive and identifiable. Tom enjoyed the soft bready malt and ephemeral hints of clove, yet felt the nose initially lacked complexity. As the sample warmed, Tom also picked up a hint of caramel and notes of ginger. Big “citrus, lemon notes” and a medicinal tang grabbed Rick’s interest, while a faint solvent-like alcohol note increased as the beer opened up. He was impressed by the emerging notes of honey and lemon zest as the sample warmed, opining that the aroma “evolves nicely as the alcohol recedes.” Graced with a creamy, long lasting, meringue-like head, this beer has a clear golden radiance. Punctuated by fruity esters, reminiscent of Anjou pears and nectarines, the flavor is emphatically fruity, interwoven with bold notes of alcohol and a light acidity. Pete liked the “sweet, luscious peach” notes, but found the tart acidity clashed with the overall roundness on the palate. He thought the alcohol was well-integrated. Lee found the acidity “refreshing and a good counterpoint to the fruity sweetness,” and commented that while fairly high, the alcohol “lends complexity without overpowering.” Effervescent and pleasantly acidic, Duvel is sublime as an aperitif.