The story
The benchmark for this style is Duvel, brewed by the Moortgat family in Breendonk, Belgium. After the First World War, the brewery produced a dark ale to celebrate peace, reportedly first called “Victory Ale.” A widely told tale says a local who tasted it exclaimed that it was “a real devil” — duvel in the local dialect — and the name was born. Whether or not that exact moment happened, the devilish name stuck.
In 1970 the brewery changed the beer to a pale, golden version, likely inspired by the popularity of pale lagers. The result was so successful that it created a style of its own, and many Belgian and international breweries have followed Duvel’s lead.
What it tastes like
A golden strong ale pours a clear, brilliant pale gold with an enormous, dense white head. The aroma is fruity and spicy: pear, apple, citrus and a peppery yeast note. On the palate it is light-bodied and extremely dry, with a gentle honeyed malt sweetness and a crisp, spicy finish. Lively carbonation gives it a champagne-like sparkle. The alcohol is high but hidden, which is why the style is known for being deceptively strong.
How it’s made
The grist is primarily pale Pilsner malt, often with a portion of simple sugar to lighten the body and boost alcohol. Hops such as Saaz or Styrian Golding add a delicate spicy bitterness. A distinctive Belgian yeast, fermented at relatively warm temperatures, produces the fruity and spicy aromas. Many examples undergo a cold conditioning phase, and bottle refermentation creates the high carbonation that gives the style its famous head.
Fun fact
Duvel is served in a special tulip glass etched with a small mark at the bottom that helps release carbonation, creating a steady stream of bubbles and a towering head. A full bottle is meant to fill the glass perfectly — if poured with care.