Size: Default Title

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 stabilize 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.

Share: