Duvel Tripel Hop 2012 (Citra)

Duvel is renowned the world over for its refermentation in the bottle and the bitter aftertaste it draws from the hops. Inspired by an old advertisement for a ‘Hopbier’ by Moortgat, our master brewers took to experimenting with the extra hopping of Duvel.This extra hopped beer was brewed for the first time in 2007 and it sold out in just a few days. The beer met with such enthusiastic reactions and initiatives that the brewery had no choice other than to brew this special beer one more time.

No fewer than three high-quality hop varieties are selected to make Tripel Hop, including, of course, the Saaz-Saaz and Styrian Golding used in the classic Duvel, along with a different hop every year.

Dry Hopping Duvel Tripel Hop is the outcome of the technique known as ‘dry hopping’. This technique involves adding the hop heads to the beer at a later stage (than normal). The result: a rich pallet, extra hop flavour and increased bitterness. Saaz-Saaz The hop variety Saaz-Saaz originated from what is now the Czech Republic, where it was first exported as early as the 11th century. Saaz-Saaz belongs to the group of aroma hops and is characterised by a fine, traditional hop flavour with a velvety bitterness. Saaz-Saaz has been used as the basis for Duvel since its earliest beginnings. Styrian GoldingStyrian Golding primarily grows in the Savinja River Valley in Slovenia. This hop variety is also classified as an aroma hop and has a very distinctive yet mild flavour. It is highly prized in English ales and a handful of Belgian specialty beers.

A bet made by Johan "Wanne" Madalijns, chairman of the non-profit organisation ‘Lambikstoempers’, on 25 March 2010 enabled the re-launch of Tripel hop.If 10,000 people became members of the "Wij willen Duvel Tripel Hop" ("We want Duvel Tripel Hop") Facebook group before the end of August, the exclusive beer would be brewed again this year. It took no more than a month to reach the target of 10,000 people.