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rdwj · 03-20-2008, 02:56 PM

I used WLP570 as it was a quick recipe decision and I didn't have the time to culture from a bottle. I had a tap open up, so it's carbing and should be ready to drink this weekend. I'll probably let it sit for a while and start working down some of the commercial bottles I have in the fridge.

I'm glad to know how to pronounce Duvel correctly. I was pronouncing it the rich snob way - lol. I've been calling it a Golden Pear Ale, but I'm trying to think of something a little more creative. Something like And Ale Pearable or some other play on words.

rdwj · 03-20-2008, 08:13 PM

...so, I'm sipping on a half glass as we speak. It needs another week or two, but man is this a good beer. I only used a pound per gallon, so the fruit flavor is faint, but in the foreground for sure. Another couple of weeks and this is going to be PERFECT.

This won't last long at my house. This is the kind of beer that my friends will DEVOUR!

I really like fruit beers that feature a subtle fruit. I'm thinking pear might work well in a wheat too. I'm also considering working cantaloupe into something.

**TUCK** · 03-26-2008, 08:50 PM

Quote:

Originally Posted by rdwj

...so, I'm sipping on a half glass as we speak. It needs another week or two, but man is this a good beer. I only used a pound per gallon, so the fruit flavor is faint, but in the foreground for sure. Another couple of weeks and this is going to be PERFECT.

This won't last long at my house. This is the kind of beer that my friends will DEVOUR!

I really like fruit beers that feature a subtle fruit. I'm thinking pear might work well in a wheat too. I'm also considering working cantaloupe into something.

Very Nice. I am glad it was a success for you.
If you can stash some away to forget about for up to a year. It ages nicely

Man o man, you got my wheels turning with the cantaloupe... maybe add some honey dew and make a MelonBall Wheat Brew.

I am still awaiting November to open the last bottle, but in the mean time I plan on trying to do a 10 gallon batch of this to sit till x-mas

rdwj · 04-07-2008, 05:52 PM

I ended up having a bunch of people for SWMBO's b-day over the weekend. The Golden Pear Ale was a HUGE hit and I think it's almost gone. Several people needed to be driven home. That stuff packs quite a punch and you'd never know it by it's taste.

**TUCK** · 04-08-2008, 07:16 PM

Quote:

Originally Posted by rdwj

I ended up having a bunch of people for SWMBO's b-day over the weekend. The Golden Pear Ale was a HUGE hit and I think it's almost gone. Several people needed to be driven home. That stuff packs quite a punch and you'd never know it by it's taste.

LOL, Nice.

Your not as stingy as I am with my brew

I just brewed another batch last weekend, I can't wait!

urbanus · 05-01-2008, 11:23 PM

Many years ago Duvel was bottle aged for 12 months prior to sale so a 14 month process when combined with the original two months to brew it. Next time you have a go you may wish to reserve some for bottle aging in cool conditions. Duvel Moortgat referred to this as "sleeping time".

effectrammstein · 08-27-2008, 02:12 AM

de - vil??

I have always pronounced it duvel - like doo and vel.

Like all my friends (french speaking and english) call it - even people from belgium pronounce it duvel - not de - vil

**Brooklyn-Brewtality** · 08-27-2008, 02:30 AM

yea... i call BS on the pronounciation. I first had Duvel in Amsterdam, and the Dutch say it doo-vel.

**TUCK** · 08-30-2008, 07:03 PM

It's more like Da-Vel...To Each His Own...

However, Duvel, translated into English as devil, having been first mashed and malted nearly a century ago in Breendonk, Belgium, is one of the most uniquely satisfying brews I've ever drained.

I named mine Doovel b/c it is my version and not hte exact clone.

Look it up, I f I really cared I would post the book page (scanned) and show but I would rather use that time to drink my Bad-Azz Da-Vel beer....

Also if you like to Argue the name then start a new thread this is a recipe thread...Newbie

Either Way it is not worth bickering about and it is Damn Good Beer Hands Down!!!
ENJOY YOURSELF

**Brooklyn-Brewtality** · 08-30-2008, 10:13 PM

Quote:

Originally Posted by TUCK

Also if you like to Argue the name then start a new thread this is a recipe thread...Newbie

Ha, ok Master Brewer.

A quick question, you said:

Quote:

Originally Posted by TUCK

11 lbs Mixed Pears - added dry to secondary fermenter
...
11# of pears were de-cored, chopped,put in a blender, then placed in the secondary.

I am confused by "added dry" and then your description of how you added them. Maybe "added dry" is just an expression or term I am not familiar with, but you didn't dry out the pear puree before adding to the secondary did you? I would assume you just added what probably looked like a pear slushee straight into the secondary.
Am I spot on or way off?

I am looking forward to brewing this. I give Duvel credit for introducing me to real beer, and would love to brew a Doovel in honor of that.