To many beer-lovers I, the mighty Duvel, am considered without doubt the finest Golden beer Belgium has ever produced. Characterised by a dry, fruity aroma and served only in a unique tulip-shaped glass my unique bittersweet taste has been enjoyed by discerning drinkers around the globe for over 80 years!
Ok so I'm not easy to find outside of Belgium, but then, I'm no ordinary beer. Embraced largely by seasoned drinkers and connoiseurs I'm found mainly in bars and public houses where an appreciation and respect for my delicate 8.5% taste can be enjoyed to the full.
Now for some commonly asked questions...
What is the history behind Duvel?
Although each bottle has 'Anno 1871' enscribed on its label this is actually in reference to the year the Moortgat family started brewing beers in Breendonk, north Belgium. Albert Moortgat, son of founder Jan-Leonard Moortgat, first started brewing an embryonic Duvel (then a dark beer) in 1923, using a strain of yeast he obtained from Scotland's McEwan brewery. Baptising it “Victory Ale†in commemeration of the end of the First World War it was only later during a beer festival that it received its final name 'Duvel' after a local shoemaker and friend of Albert described the beer as “nen echten Duvel†or “a true Devil†during a tasting.
Why is it best to serve Duvel in an official Duvel glass?
As Belgium is a country with a rich brewing tradition, with around 3000 beers (!) many command nothing but the utmost respect, with many unique beers deserved of their own unique glass. Even pouring is an art unto itself, undertaken with expert care and precision. At the end of the sixties, the Duvel glass was the first tulip shaped glass that allowed a 33-cl. bottle to be poured in. No similar beer glasses existed up until then. The glass allows a more complete experience of the beer: the bulbous shape releases Duvel’s heavenly flavours and aromas. Since the glass narrows towards the top, it helps to preserve carbon dioxide and therefore the head. It also allows a better division between beer and froth in the same glass, where a classical glass would leave only froth.
The inner circle inside the bottom of the Duvel glass also causes the beer to sparkle subtly upwards to its luxurious head. For the last couple of years this engraving has been given the shape of a ‘D’, the first letter of the Duvel logo!
Why does the barman always leave the yeast in the bottom?
The sensitivity of Duvel's unique taste means that it's character changes somewhat sharply if drunk with the yeast in it. Drinking straight from the bottle for example, Duvel becomes bitter and it's texture more cloudy. A tip is to carefully pour about 3/4 of the bottle into a glass so that the yeast stays in the bottle. Then when you've drunk that, swirl the bottle to get the yeast in suspension and pour the rest. You'll be pleasantly surprised - not just with the taste, but it's actually very healthy and even stimulates digestion!
What is the best temperature for serving Duvel?
This depends on your individual palette, although it's generally accepted to serve blond beer much cooler than dark beers as a higher temperature is deemed more appropriate for appreciating the latter's smooth caramel flavour.
What is the hidden secret in the Duvel bottle design?
Well we've all, in a state of 'content inebriation', perhaps leant our eyes a little longer than is necessary to the ornate artwork adorning many quality beer bottles and Duvel, as a kind of salute to our world-weary eyes, have attemped to conceal a little secret to the attentive observer. Not all bottles bear this irregularity but an angel and a devil have on some occasions been spotted in their coat of arms. Home | Browse | Search | Invite | Film | Mail | Blog | Favorites | Forum | Groups | Events | Videos | Music | Comedy | Classifieds
