Last night (Tuesday December 3), I attended a tasting of Balblair vintages. We tasted five whiskies, 2003, 1997, 1990, 1983 and 1969, prefaced by a glass of Balblair’s base spirit.
The 6.8% beer, sister brand to Duvel 8.5%, undergoes just one fermentation, producing a “gentle hoppiness, a mild aroma and a subtle, fruity bite”.
Beer group Duvel Moortgat, which also counts De Koninck, La Chouffe, Liefmans, Maredsous and Vedett among its portfolio, sells the beer in Belgium, the US and the UK, where it launched in 2008.
Hedwig Neven, master brewer at Duvel Moortgat, said: “This young Duvel is fermented once to combine the rich intense flavour of Duvel with the clean, refreshing taste of draught beer.”