Duvel 33 cl.

Duvel is a natural beer with a subtle bitterness, a refined flavor and a distinctive hoppy character. The unique brewing process, which takes about 90 days, guarantees a purity of character, a delicate effervescence and a pleasant sweet alcohol taste. Apart from pure spring water, the main ingredient in beer, barley is the most important raw material. The barley has to germinate for five days in the malt, after which the malt is obtained. The color of the malt, and therefore that of the beer, is determined by temperature. Duvel obtains its typical bitterness by adding different varieties of Slovenian and Czech aromatic hops. We only use exclusive hops recognized for their consistent and remarkable quality. Duvel is fermented for the first time in tanks at a temperature between 20 and 26 °C. To carry out this process, the brewer uses his own ferment. The original yeast strain, which Victor Moortgat himself selected around 1920, originates from Scotland. After maturing in storage tanks where the beer is cooled down to -2°C, the beverage is ready for bottling. Once in the bottle, extra sugars and yeast are added to ferment again. This new fermentation takes place in cellars with warm temperatures (24 °C) and lasts two weeks. The beer is then transferred to cold cellars, where it continues to mature and condition for a further six weeks. This extra-long aging period is unique to our beer and contributes to Duvel's refined, pure taste. A team of brewing specialists checks the process daily using taste analyses. After 90 days, Duvel has reached its rich range of flavors and can leave the brewery. Thanks to its unusually high alcohol content (8.5%), abundant foam, fine effervescence and silky texture in the mouth, Duvel stands out among other Belgian beers.