Duvel - Brouwerij Duvel Moortgat NV
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Ratings: 6,404 | Reviews: 2,580 | Display Reviews Only:
3.78/5 rDev -11.3%
A- whitish, yellow body with champagne like carbonation. a solid two fingers of head that doesn't seem to be fading.
S- I want to say european fuggle hops? Not a whole lot giving me an indication what I'm in for.
T- It's nice. It sure doesn't taste like 8.5%. It's kind of sour, but in an interesting way. Very balanced though.
M- It's champagne. There's very little left to the imagination.
O- It's good. It's historical. It's my first one of it's kind. It will be one of those beers I have to go back to after trying more examples of the style. I wonder if the temperature was held correctly during conditioning or if the priming sugar was off because I did not expect it to be this spritzy. I have a hard time imagining I got a bad bottle of Duvel though.
02-15-2013 07:22:48 | More by scot_chale
4.31/5 rDev +1.2%
A: Pale golden colour, with a slight bit of cloudiness. Poured from an 11.2 fl oz stubby bottle in to a Chimay chalice, because that's what I was using for my St Bernardus, and I forgot to switch to my Duvel tulip. It looks the same in both glasses. Large, two-finger head even in chalice (leaves 3-4 finger head in tulip), which recedes slowly, leaving heavy lacing and a mountain of thick-yet-light foam in the shape of a cone in the middle of the beer. In two words, the head is MASSIVE and ROCKY.
S: The chalice has adversely affected the smell on this, in the sense that it is lighter and not as pungent as it is when it is served in a Duvel tulip. It has an alcoholic Pilsener smell, with reminiscences of what you wish malt liquor tasted like, and a pronounced smell of both pepper(?) and Yoder's or Helluva Good ground horseradish with vinegar (i.e. the kind of condiment you buy prepared to slather on Kielbasa or other Polish sausage). Spicy hops (dry-hopping?) jump out of the glass. There are subdued undertones of Belgian yeast and biscuity bread
The carbonation veritably jumps out of the glass, so it also has a "tingly" smell. The 8.5% ABV is noticeable in the aroma, although it's mostly covered by the pepper and horseradish.
T: Spicy, alcoholic Pilsener with horseradish and white pepper with undertones of citrus. Right off the bat, you can taste (and feel) the hop bite - quite a change from my normal Dark Belgians and Trappists. It's a bit bitter and astringent, although not very hoppy: I think the bitterness comes from the alcohol. There is also a smell of funky Belgian yeast in there, although not as funky, nor within 100 miles as being as strong as that in a Belgian Strong Dark/Quadrupel Ale. The malt is subdued, the hops are present and accounted for, There's a bitter, puckering, incredibly clean (cleaning?) sensation as the beer exits the mouth. There's a sweet-and-sour aftertaste, much more pleasant than, but akin to, an American macro lager or Stella Artois after Emeril Lagasse "kicked it up a notch".
M: Carbonation, and carbonation. It adds to the bitterness and astringency. A dryness and carbonation which, combined, finish more like Champagne (especially Moet et Chandon White Star) than most beers, something I've found is common with quite a few Belgians.
D: Very high, considering the very light and airy taste for 8.1% ABV.
O: This beer is expansive in the mouth, and contracts on the finish. I don't know of a better way to put it, except for using spacial terms. If you've not had it, try it. A solid 4, maybe a bit higher. For the style, it's a 5.0, but I've never had any other Belgian Strong Pale Ales to compare it to, so I'm going off of my personal taste, which tends towards maltier and heavier beers, such as Trappists, Porters, and Stouts ("a meal in a glass"). For those who like lighter, hoppier, spicier, airier beers (as compared to the malty denseness of my favourites) this will be ranked more highly - but it's a delicious beer even for my unaccustomed taste buds. I generally buy a 4-pack of this whenever I head to the package store to replenish my supply of good beer every week or so. (Damn, I spend $150 on beer a week. Damn. I'll have to do something about that. Maybe Miller High Life? or cheap liquor?)
I'm judging much on personal taste, and not-so-much judging based on the style alone. There goes my BJCP certification.
Food pairings: Kielbasa jumps to mind as ideal - and food pairings rarely occur to me. I often have to use the internet to pair beers and meals. Secondarily, fare such as sauerkraut and bratwurst come to mind: German pub fare or Oktoberfest staples.
02-12-2013 14:30:28 | More by Chrysostom
Duvel from Brouwerij Duvel Moortgat NV
95 out of 100 based on 6,404 ratings.