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[[File:Vander Linden Duivels Bier Label.jpg|300px|thumb|right|Vander Linden's Duivels Bier label]]
[[An_Overview_of_Lambic#Lambic_Styles| ← An Overview of Lambic: Lambic Styles]]
==Overview==Duivels Bierr (also written Duivelsbier) is a historic beer from Halle (French: Hal) in the lambic family. Depending on the time period and producer, the production methods and characteristics of historic Duivels Bier would have varied. Around 1900 Duivels Bier was a spontaneously fermented beer with close similarities to lambic in both the characteristics of the final beer and in production methods. More recently Duivels Bier was a blend of lambic and top fermentation beer. Modern Duivels Bier is a top fermentation beer without lambic. ==A Quick Brief History of Duivels Bier==
Duivels Bier originated in the town of Halle and for a time was a popular and a culturally important beer for Halle. Duivels Bier still retains a place in modern Halle culture for the yearly carnival. Lore places the origin of Duivels Bier in the 1700s as a spontaneously fermented brown beer<ref name='Petit Journal du Brasseur'> Petit Journal du Brasseur 1912 </ref> and confirmed producers exist as early as 1883.<ref>[http://www.biernet.nl/bier/brouwerijen/belgie/vlaams-brabant/halle/vander-linden Biernet.nl page on Vander Linden]</ref> The name is reported to derive from pilgrims finding the beer more intoxicating than they had expected and exclaiming, as an excuse for their drunkenness, that the devil must have had a hand in the beer<ref name='Belgium by Beer'> Annie Perrier-Robert and Charles Fontaine, Belgium by Beer - Beer by Belgium, 1996. </ref> (see also [http://www.horscategoriebrewing.com/2016/07/duivelsbier-of-halle.html Hors Catégorie Brewing – Duivelsbier]).
==Characteristics of Duivels Bier==
Duivels Bier, in both the historic and the modern style, is an amber or brown beer of around 7-8% ABV (though recent versions such as Vander Linden’s were only 6% ABV). The color of historic Duivels Bier was described as being cognac-like. Historically the beer would have been firmly acidic with a comparable lactic character to lambic of the same time period<ref name = ‘Hors Catégorie Brewing’> [http://www.horscategoriebrewing.com/2016/07/duivelsbier-of-halle.html Hors Catégorie Brewing blog post – Duivelsbier]</ref> and the beer would have been sweetened with candi sugar shortly before serving. The taste profile of Duivels Bier in the early 1900s is described as being between traditional lambic and Flanders red/brown beers.<ref name='Petit Journal du Brasseur'/> More recently Duivels Bier, for example as produced by Vander Linden, would have been a blend of top fermentation beer and lambic.<ref name='Belgium by Beer'/>
==References==
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[[An_Overview_of_Lambic#Lambic_Styles| ← An Overview of Lambic]