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By using three instead of two hop varieties to brew, we obtain additional hop aromas and an increased bitterness. The typical Duvel palate is enriched with HBC 291 hops providing fresh notes of citrus, black pepper, lavender and roses.
HBC 291 hops are added again during ‘dry-hopping’, extracting additional hop aromas into the beer. The higher aromatic intensity rounds out the beer, backing the final alcohol content of 9.5%.