Duvel: the pouring ritual

For many beer lovers, Duvel is still the reference among strong golden ales. The aroma of the beer tickles your nose with an element of citrus tending towards grapefruit.  The flavour is beautifully balanced with a hint of spiciness. Thanks to its high CO2 content, Duvel has a wonderful roundness in the mouth. A Duvel is both the perfect thirst quencher and an ideal aperitif. But do you know how to pour the perfect Duvel?

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.

step 1

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.

step 2

A beer that takes 90 days to brew should be poured with respect. Take your time and pour the beer slowly into the glass, holding it at an angle of 45 degrees. 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.

step 3

For a rich, full head, slowly bring the glass upright as you finish pouring. Leave about 1 cm of beer in the bottle. This contains the yeast which can make the beer rather cloudy and bitter. The head that forms should ideally start from the middle of the Duvel logo.

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