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 as a consequence also of the beer is determined by the temperature. Duvel obtains its typical bitterness by adding various varieties of aromatic Slovenian and Czech hops. We use only exclusive hops that are renowned for their constant, outstanding quality.
Duvel ferments for the first time in tanks at 20 to 26°C. The brewer uses his own culture for this. The original yeast strain, which Albert Moortgat himself selected in the 1920’s, 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.
Thanks to its surprisingly high alcohol content (8.5 %), enormous head, fine effervescence and silky smooth feel in the mouth, Duvel stands out clearly from other Belgian beers.
Specialty beer with refermentation in the bottle
Slightly fruity, dry aroma, well hopped, with a slightly bitter aftertaste
Saaz-Saaz and Styrian Golding