Duvel

So just had my first glass of Duvel. Pretty impressed with it.

How do they get the head to be so creamy, it's almost like a head of a nitro. Just wondering if anyone had any ideas.

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Duvel is brewed with 100% pilsner malt from several different maltsters (and different levels of modification) from Belgium and France. The proportions of each maltster's pilsner malt vary a bit with each lot so that they can achieve the same overall desired protein profile from batch to batch. This way the overall soluble nitrogen ratio of the grist as a whole permits them to do a step mash that produces a good amount of foam-positive proteins. Then they carb the **** out of it, which also helps with the nice frothy head.