Beers and Ciders

The Duvel Moortgat family brewery is celebrating its 150th anniversary this year, with a new variant of Duvel, a new mild, full-bodied blond Duvel with the alcohol percentage of 6.66%.

Duvel is a natural beer with a subtle bitterness, a refined flavour and a distinctive hop character. The refermentation in the bottle and a long maturation, guarantees a pure character, delicate effervescence and a pleasant sweet taste of alcohol.

The highlight of a Maredsous Blond is its variety of malty aromas. A harmonious, fruity and light beer with a dry and slightly hoppy finish. Maredsous Blond makes a delicious combination with braised chicory, fried mushrooms, sweet potatoes, potato mash, crustaceans, mussels, sushi, fried chicken breast, Parma ham, veal, mustard, zesty sauces as well as creamy ones, herbs such as dill, pears, apple pie. The Maredsous cheese produced by the abbey (or Maredsous Tradition of Tomme Troislaits to give it its full-name) is produced using milk from sheep, cows and goats. It partners up beautifully with this beer. So does the Mont St-Michel cheese from Brittany, made with unpasteurised milk.

For Duvel Tripel Hop they use the aromatic Citra hops as well as Saaz and Styrian Golding. This aromatic third hop is grown in the Yakima Valley in Washington and is deliciously aromatic and refreshing with notes of grapefruit.

Roast and burnt aromas with a slivers of coffee and dark chocolate. A delicate caramel bouquet with subtle hints of dark fruits, chocolate and caramel. Maredsous Bruin is delicious with cheese, but is robust enough to stand up to meaty dishes. A less obvious pairing is with dark chocolate. Just like a coffee, this beer’s taste and malty aromas will melt beautifully into that of a bittersweet cocoa delicacy. Maredsous Bruin 'makes for a well-behaved companion with dishes including braised chicory, mushrooms, tuna, oysters, hanger steak ('onglet de boeuf'), grilled entrecote, fillet steak with marrow ('tâche noire'), brown sauces and dishes containing cloves.