Beer Tasting Note: Duvel.

We showed an apartment to several applicants this afternoon, and while waiting for the last person, shared a large plate of appetizers and a yogurt drink at Lisa's Turkish Kitchen, 58 Chestnut Street, Ridgewood. The assortment included hummus, lebni, eggplant salad, babaganush, stuffed grape leaves and ezme salad. (Ezme salad is described as Spiced Mash Salad -- minced tomatoes, hot spices, garlick oinions, pepper paste, walnuts, peppers, olive oil and lemon juice.) Turkish cuisine is one of the great cuisines of the world, and Lisa is a wonderful cook. Very highly recommended.

We shared a carry-in Flemish beer called Duvel, which was a perfect match with the spicy Turkish food; Deep gold color, clear hue, large, persistent head, excellent malty tastes with a very long finish. 4*.

I'm not sophisticated in writing beer tasting notes, but this one from a real beer lover describes the Duvel perfectly:

A: golden appearance that pours 50/50 liquid and foam. I rated this 5 on appearance because this beer has the best head on a beer that I've seen. It is rocky and tightly beaded, leaving a lace as it slowly recedes. Also has clarity.

S: spicy aroma with a hint of hops.

T: has a spiced pear flavor, moving into a light malt taste mixed with some bitterness and ending with a bitter aftertaste. The spicy/light pear flavor tends to dominate the rest with the bitterness complementing it.

M: very light for a heavy beer, well-carbonated and effervescent.

D: way too drinkable if there is such a thing. This beer is so easily consumed that you can easily reach for more. Make sure you are at home or with a DD. [8.5% alcohol.]


The beer actually has a white label that teaches you how to pour this beer; how sophisticated this one time Wisconsin farm boy has become.

Step 1: Select your Duvel glass and make sure it is clean with no soapy residues. A good wipe with a clean dishtowel will do the trick.

Step 2: Serve Duvel straight from the refrigerator or wait a few minutes (if you can resiste the urge. Serve between 40 to 50 degrees F. Open gently so as not to unsettle the fine layer of yeast at the bottom of the bottle.

Step 3. Tilt the bottle and glass toward each other and pour. Slowly. As you pour a firm, white head will for. This is good. Continue pouring while slowly straightening the glass. A good pour will result in the beer being exactly half way up the gold word Duvel with the head reaching the top of the glass.

Step 4.Take a moment and admire your handiwork. Then raise the glass to your lips … [I can take it from here, Duvel!]

Jeez, this is really fancy stuff. Usually I just grab a can, pop the top, and swig it down. I've got a lot to learn.



Regards, Bob

Duvel is an excellent beer! I first heard about it when my brother was living in Antwerp and tasting his way through the beers of Belgium. Duvel was his favorite.


Mike