Duvel - the name is a Flemish derivation of the word Devil - is widely recognized as the archetype of a classic Belgian Golden Strong Ale. These beers are often associated with Satanistic references, I think, because of their deceptive natures. They look innocuous enough with their straw to golden hues, but this color belies deceptive alcoholic strength. Clocking in at anywhere between 7 and 10+% alcohol, Golden Strongs deliver a stinging punch, albeit one cloaked in a velvet glove. As an aside, if you think you are a good homebrewer, you need to try to replicate this beer. It's virtually impossible. The yeast is very finicky, sometimes finishing on gravity, sometimes not (Duvel is VERY dry), and the very high carbonation level is difficult to achieve with any type of consistency.

That being said, to drink a Duvel is to walk a razor's edge. The beer is at once delicate and demonic. The best examples are served in a 750 ml wired-down bottle, and the beer presents with a tremendous pop, as it's usually carbonated to well over 4 volumes of CO2 (your average beer is maybe 2.5). Serve this beer in a tulip glass. If you don't have one, use a white wine glass. The head, when you pour it, is densely rocky, thick, and smow white. The head will easily take up half the glass space, and that is for good reason - the aromatics are half the pleasure. They nose is initially spicy, with dramatic overtones of white pepper, coriander and bready yeast. No spices are added to Duvel - this magic is brought to you solely courtesy of the yeast. Hops are nonexistent in the aroma, and as the beer warms in the glass, a grainy cereally malt flavor emerges, as does the bready yeast aroma. These intertwine to produce an aroma of freshly baked bread and pepper spice. Wonderful.

When you take your first sip, be prepared for the carbonation. It's intense. It's reminiscent strongly of Champagne. The carbonic acid from the CO2 assaults your palate, but in doing so spreads the flavor around. Duvel is all about being a transport mechanism for yeast flavor. The white pepper notes from the Moortgat yeast strain are unmistakable, and they carry with them the typical Belgian spice notes that you commonly find in other Belgian beers. Duvel is lighter than other Golden Strongs in body and mouthfeel. Compared to other examples like Piraat, Lucifer, and even North Coast's Pranqster, it seems thin and perhaps even watery. However, by the end of the glass, you'll know why it was made like that. The Devil didn't get associated with these beers coincidentally. They are very easy to drink, and Duvel perhaps one of the easiest to drink of them all. By the end of the sip, the carbonation has dissipated, and you're left with a clean, spicy bready body that finishes crisp and enlivening. The beer presses you to take another sip.

It's here that the low gravity of the beer comes into play. Duvel has almost no residual sugars remaining in the finished product. It's what brewers call a dry beer. Since the finish is clean and crisp, it doesnt coat your palate snd discourage further drinking, as other styles may do. The finish is short, but snappy. This beer is a great accompaniement to an appetizer like a goat's cheese salad or fresh seafood.

All in all Duvel is a wonderful experience, not to be missed in the Belgian lineup of classics. Try it and you'll see why. Cheers! Jay

When I opened the bottle immediately began burst with energy...had lively carbonation. Poured mildly cloudy, deep gold also amber color, depending on your lighting, but clear after settling. We did a group review and some pours were more cloudy then others. This beer is very carbonated and pour perfectly into the glass with 2" white foamy head...if you pour correctly. Head lasted about five minutes remained throughout leaving rings, very frothy and lasting.

The initial flavors of yeast, barley, and spices are dominant upon a flowery base. Strong fruit notes of tart apples, bananas, and maybe oranges. Full body that reveals new flavors with every sip, finishing with a creamy alcohol tone...which sometimes you taste a little too much. In all its variety of flavors, they are just difficult at times to pinpoint and will sometimes vary from taste to taste.

This is really one of the lightest, and definitely one of the most highly carbonated beverages I have ever had. A very nice blend of flavors really hide the alcohol well and I could have just kept drinking this all night. This would be a great brew to pair with some fine cheese. I will be adding this brew to my shopping list but unfortunately for Duvel, I will not be replacing this for my Chimay Blue!

If you haven't tried Chimay Blue, you'll probably not be ready for the experience. In terms of flavor, it's a bit like drinking from a fire hose. Best to sit down for this one. Usually available in 750ml Champagne corked wired-down bottles, this beer presents well just from an appearance standpoint. At this point, you should pay some attention to what you're using for glassware. As with nearly all Belgian beers, Chimay recommends a certain type of glass for its beers. Almost all Belgian beers do this, and it's for a reason - the shape and size of the glass affect the presentation of the aroma, the foam stand, as well as give a unique artistic signature to the beer. (Look up Pauwel Kwak's beer glass and you'll see what I mean). Chimay recommends a goblet-shaped glass. If you don't have one, find a big round wine glass. For God's sake, don't dump a beer of this caliber into a pint glass. I'll have to come over and beat you myself...

Opening this type of bottle is always a little ceremony in itself. Usually arriving with a pronounced POP, the beer initially pours with a tremendous rocky, almost meringue-like tan head. The color is ruby to garnet, usually sparkling during the first few pours, then clouding up somewhat toward the end as the yeast dregs get roiled up. Try to pour this in one fell swoop between all partakers, as the yeast prsence can detract somewhat from the malt esters if it gets too mixed in. Let it stand for a moment to breathe.

The aroma is initially very fruity, with plum, black currant and ripe cherry notes hitting you up front. Peeking out from behind those is a deep caramel, almost toffee-ish malt backbone. This beer is as much nose as it is flavor. Hop aroma is nonexistent, as it should be. This beer is about malt and yeast.

On the first sip, the beer floods your palate with rich red fruit esters, and the very high level of carbonation carries the plummy raisiny flavors everywhere. As it settles down, the malt hits. This beer's malt profile is characterized by raisiny, plummy, curranty notes, and a good bit of caramel sweetness comes through mid-sip. You'll also notice some bready, toasty notes toward the end. That's the yeast sounding off. Chimay is bottle-conditioned, so you'll always have some yeast flavors making an appearance.

Probably the most striking thing about Chimay Blue is the finish. It goes on for miles. You never really finish tasting it before your next sip arrives. Plum and raisin linger well after you swallow. Pair this beer with a nice hearty cheese and a baguette and there's lunch, right there.

This beer is really the world benchmark for the Belgian Dubbel style. If you haven't tried it, you absolutely must do it, at least once. You won’t be disappointed. But like I said, be ready... ;) Jay

Bottled on 11/20/07. Has a orange unfiltered appearance with a decent amount of sediment floating around. Has a strong back of the mouth lingering taste with a very bitter palate along with an okay amount of carbonation. Has a hint of a fruity almost tangerine taste. The wheat almost has more of a better aroma then taste. The aroma is a perfume like hops along with a little fruit smell. A little too scares for my liking.

Unfortunately, I feel that I taste the alcohol a little too much but gives a very good warm cheek feeling. I could see this being a very good dinner brew...maybe matched up with Belgian mussels.

This Belgian Abbey-Style is almost there but lacks some key components. Definably worth a tasting, maybe even round two.

Entices the palate. Overall good taste; gateway beer for someone who wants to get away from the mainstream. It lives up to what we've come to expect from Samuel Adams. Uniqueness!