Duvel Tripel Hop Cashmere
Duvel Moortgat, Puurs-Sint-Amands
Duvel with a third hop, dry-hopped to coconut, citrus and peach.
Legend has it
Duvel's yeast is said to have been fetched from Scotland. After the First World War the brewery wanted a strong beer, and one of the Moortgat brothers, Albert, went there in search of a yeast worth the name. In the brewery's own comic-strip version he carries it home in an aluminium milk can from McEwan's in Edinburgh. A Belgian journalist has objected that the journey never happened, and that the yeast was cultured from Scottish bottles with Professor Biourge's help. The strain is still in use.
Beer stories travel from brewery to bar to guest, and rarely shrink on the way.
Interesting facts
- The third hop
- The series works by adding a third hop variety to the ordinary Duvel, here by dry hopping during lagering rather than in the boil.
- Its parents
- Cashmere is a cross between a Cascade and a Northern Brewer, grown in the Yakima Valley in Washington State.
- From annual to permanent
- Tripel Hop began as an annual edition. Citra became a permanent part of the range in 2017, and Cashmere followed.
Cheese croquette, goat cheese salad, or mussels with white wine, lemon & parsley.