90 days brewing…

Duvel is a natural beer with a subtle bitterness, a refined flavour and a distinctive hop character. The unique brewing process, which takes about 90 days, guarantees a pure character, delicate effervescence and a pleasant sweet taste of alcohol.

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.

A team of beer specialists checks the process daily by means of taste analyses. It is only after 90 days, when it has achieved its rich range of flavours, that Duvel may leave the brewery.
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.

To enjoy Duvel at its very best, you should always treat the beer with respect and use the traditional pouring method.

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 temperature.
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.

strong golden ales


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