After pure spring water, the main ingredient in beer, barley is the most important raw material. Barley must germinate for five days in the malthouse, after which malt remains. The color of the malt, and therefore of the beer, is determined by the temperature. Duvel achieves its characteristic bitterness by adding various aromatic Slovenian and Czech hops. We use only exclusive hops recognized for their consistently excellent quality.

Duvel ferments for the first time in vats at 20 to 26°C. The brewer uses his own culture for this. The original yeast strain, selected by Albert Moortgat himself in the 1920s, originates from Scotland . After maturing in lagering tanks, where the beer is cooled to -2°C, the drink is ready for bottling. By adding extra sugars and yeast, the beer is refermented again in the bottle. This takes place in warm cellars (24°C) and takes two weeks.

Afterwards, the beer is stored in cold cellars, where it matures and stabilizes for another six weeks. This extra-long maturation period is unique and contributes to Duvel’s refined flavor and pure aroma.

Thanks to its surprisingly high alcohol content (8.5%), enormous head, fine bubbles and silky smooth mouthfeel, Duvel clearly distinguishes itself from other Belgian beers.