DUVEL - mastery in beer

Just like a beer, Mastery itself has a recipe.  Or rather, a set of virtues.
 These virtues are ingredients with which mastery in brewing – or in any craft – is achieved.  

Confidence - in every sip - ness

Many years ago, Duvel boldly went where no other brewers had gone before. We invented our own category of Golden Ale. It takes confidence to stand out from the crowd. So thanks for doing you own thing by drinking our own thing.

Patience - in your pour - ness

If you've ever done something in a hurry, you know it often ends in disappointment - and sometimes a full vody cast. So here's to an unhurried pour. Not only will it release Duvel's essential aromas, you can use the time to write a short poem: "Pour slow, there you go." On second thought, no poetry, please.

The "D" at the bottom of every Duvelo glass doesn't just stand for "Duvel" or "Delicious" or even "Damn, you've got good tast in beer." This etched letter actually creates a slow release of carbonation, ensuring a full, creamy head. For eternal perfection of our beer, there's nothing we won't do.


Jan Leonard Moortgat founded Duvel in 1871 because he loved beer. Four generations of Moortgats later, nothing has changed. Except for cars. And airplanes. And computers. Ok so a lot has changed. But rest assured, we still love brewing the most angelic devil of a beer.

It all starts with a Duvel that has been stored upright in a cool place. Otherwise, the yeast which gathers at the lowest point in the bottle will be mixed with the beer.
A Duvel is ready to drink if it has been chilled in the refrigerator to the ideal temperature of about 5°C. Another equally important factor is a clean, dry Duvel glass at room temperature5
A beer that takes 90 days to brew should be poured with respect. So don't rush, take your time and pour the beer slowly into the glass, holding it at a slight angle.
Avoid contact between the bottle and the glass and, as you pour, gradually lift the bottle a bit higher to form a full, creamy head.
Leave about 1 cm of beer in the bottle. This contains the yeast which can make the beer rather cloudy and bitter.
For a rich, full head, slowly bring the glass upright as you finish pouring. The head that forms should ideally start from the middle of the Duvel logo. Don't allow the beer to foam excessively but pour until it reaches just below the edge of the glass.
Admire and enjoy. Cheers!


A Duvel is still seen as the reference among strong golden ales. Its bouquet is lively and tickles the nose with an element of citrus which even tends towards grapefruit thanks to the use of only the highest-quality hop varieties. This is also reflected in the flavour, which is beautifully balanced with a hint of spiciness. Thanks to its high CO2 content, this beer has a wonderful roundness in the mouth. A Duvel is both the perfect thirst quencher and the ideal aperitif.


Special beer, re-fermented in the bottle


Slightly fruity, dry aroma, well-hopped beer and with a slightly bitter aftertaste


Saaz-Saaz & Styrian Golding



Shelf life

18 months

Serving Tips

Always serve in the tulip shaped Duvel glass at 5°C


33cl, 75cl, 1.5l magnum bottles