This review has been in the works for quite some time now. My parents bought me a couple bottles of Duvel 666 while they were on vacation in Cozumel, Mexico last year. I wanted to drink them both but I wanted to wait until it was the perfect timing to do so. Well, according to the beer, its best before date was last year. Meh, that'll be fine as Belgian ales fare alright over time compared to a lager or especially IPA.My buddy from Netherlands brought me a Duvel 666 hat when he came to visit two years ago, and to top it off.. I also have Duvel 666 socks that was a prize for drinking a Duvel beverage at a pub just outside Leuven, Belgium. For some reason I felt like I never tried this beer before - but I did to get the socks! As well as had it on tap at the Duvel Bar in Antwerpen.
About the beer: No fewer than 6 different hop varieties are used for Duvel 6,66%: just like the classic Duvel, it’s based on the noble and exclusive hop varieties Saaz and Styrian Golding. The flavour is then balanced by adding four expertly selected hop varieties to the mix, which also involves the dry-hopping technique.
Appearance: Pours a deep golden body with a slight copper hue. It initially has a great amount of clarity but once the final part of the beer is poured it has a bit of cloudiness to it. Great amount of head with a thick balanced snow white head on top.
Aroma: Sweet, notes of honey, a bit of Belgian spice to it, a slight booziness to it, some grassy notes to it, straw, some fruitiness of banana at the end. When this was purchased it was near its best before date so it's not giving me the floral and bitter hops I got while in Belgium.
Taste: A Belgian Tripel-almost kind of taste to it, quite sweet, though a tad oxidized, a bit of brown bread, banana, a hint of straw, bubble gum, some booziness, hint of honey.
Overall Thoughts: Definitely not fresh, still enjoyable but I was hoping it would be a bit of a cleaner profile to it. I'll have to review it again once it's fresh.
https://www.duvel.com/en/the-beer/duvel-666
No comments:
Post a Comment