The gnomes love Achouffe beers and the juicy cherries which grow in their magical land. Every year they gather and store them in the attics at the brewery. One day, after an abundant season, the floor gave way under the weight of the harvest, and some cherries fell into the Mc CHOUFFE brewing below. Impish as ever, the gnomes kept quiet about the incident. Surprised to discover a glowing, ruby-tinted beer with a fruity taste, the master brewer decided to bottle it up. Enjoy Cherry CHOUFFE carefully to avoid staining your beard and always drink it in delightful company.
The gnomes of Fairyland may be little, but they have big, very big, personalities. HOUBLON CHOUFFE matches their impish spirits. All gnomes, with their innate good taste, are in full agreement about HOUBLON CHOUFFE, which is flavoured by three different types of hops. This India Pale Ale is appreciated for its pronounced bitterness combined with the fruity tones of traditional Achouffe beers: it softens the strongest of characters.
Dominant impressions of latte coffee with powerful chocolate aromas in the nose. The alcohol esters are enveloped with hints of autumn wood, citrus zest (orange, lemon) and freshly baked biscuits. The initial taste is sweetly sinful. Beer and chocolate trapped into one single glass, a liquid milky draught with a backbone of bitter malt. The alcohol warms the throat and, in the finish, you will pick up traces of cloves, citrus, orange and mocha.
The heaviest of the Rochefort beers, the 10 is a quadrupel style beer and can be recognized by its blue label.
Was first brewed in 1934 and the recipe has not changed since 1956. It is made with pale candy sugar and has a very pale color produced from a mash of light pilsener malts. Styrian Goldings hops are used along with some German varieties and the classic Saaz pilsener hop. After a long secondary fermentation, the Tripel Westmalle is bottled with a dose of sugar and yeast. This beer holds up well in the bottle over time and seems to soften with age.
Westmalle Dubbel is a dark, reddish-brown Trappist beer with a secondary fermentation in the bottle. The creamy head has the fragrance of special malt and leaves an attractive lace pattern in the glass. The flavour is rich and complex, herby and fruity with a fresh-bitter finish. It is a balanced quality beer with a soft feel in the mouth and a long, dry aftertaste. The Dubbel contains 7% alcohol.
Among the mythical characters living in Fairyland, some are more unusual than others. Malcolm, for example, is different because of his accent and his kilt: when it comes to beer, his favourite is Mc CHOUFFE. The delicious flavours of aniseed, liquorice and toffee tickle his taste buds. If you listen to him, he will boast of its ruby sparkle, its smooth bitterness and its strong character, worthy of his native Scotland. Although robust, Mc CHOUFFE goes down as easily as LA CHOUFFE.
Among the mythical characters living in Fairyland, some are more unusual than others. Malcolm, for example, is different because of his accent and his kilt: when it comes to beer, his favourite is Mc CHOUFFE. The delicious flavours of aniseed, liquorice and toffee tickle his taste buds. If you listen to him, he will boast of its ruby sparkle, its smooth bitterness and its strong character, worthy of his native Scotland. Although robust, Mc CHOUFFE goes down as easily as LA CHOUFFE.
Duvel is a natural beer with a subtle bitterness, a refined flavour and a distinctive hop character. The unique brewing process, which takes about 90 days, guarantees a pure character, delicate effervescence and a pleasant sweet taste of alcohol.
Apart from pure spring water, which is the main ingredient of beer, barley is the most important raw material. Barley must germinate for five days in the malt house, after which malt remains. The colour of the malt and as a consequence also of the beer is determined by the temperature. Duvel obtains its typical bitterness by adding various varieties of aromatic Slovenian and Czech hops. We use only exclusive hops that are renowned for their constant, outstanding quality.
Duvel ferments for the first time in tanks at 20 to 26°C. The brewer uses his own culture for this. The original yeast strain, which Victor Moortgat himself selected in the 1920’s, originates from Scotland. After maturing in storage tanks in which the beer is cooled down to -2°C, the drink is ready for bottling. Thanks to the addition of extra sugars and yeast, the beer ferments again in the bottle. This occurs in warm cellars (24°C) and takes two weeks. Then the beer is moved to cold cellars, where it continues to mature and stabilise for a further six weeks. This extra long maturation period is unique and contributes to the refined flavour and pure taste of Duvel.
