Duvel Beer Brewery Tour! Making 1,924,701 Beers A Day In Belgium!

Duvel Bottles, 2.6 million beers a day. I'm going to show you the entire process from start to finish. Let's go. Nice to meet you, Dave. Nice to meet you, too. So what are we doing today? We're going to visit the brewery, man. It's the greatest brewery in the whole world. Yeah? Welcome to the Devil's Lair. The Devil's Lair. That's what it means. Duvel. Shouldn't I be afraid? The Devil's Lair, right here. That's what Duvel means. It's cold. Today, we're going to go explore the factory. We're going to try some beers. My man here. Ready to go? Ready to go. A coffee. Before we start drinking the beer. We're going to try a beer for breakfast. Liquid bread. I'm doing coffee. I don't know about you. No, I need a white. This is the Vedette White. So this is a wheat beer. It actually opens up your stomach. It opens up your stomach. There you go. Enjoy that. 10 a.m. Oh, it's very nice. Tell me, what do you think? Mmm, nice, light. It's just wheat beer. Wheat beer, yeah. And this is Vedette. It's another brand. Vedette, yeah. It's kind of like our premium pills. It's fantastic. Super light. Refreshing. Crisp. Crisp, that's it. Perfect. A little bit of herbs in there. Like coriander. You have some cardamom in there. That's what you're tasting. So Jellen's taking us on a tour. We're going to see the entire factory. We're going to see bottling. Bottling. You're going to see the brewing hall. You're going to see from A to Z. Anybody can take this tour. And so we're halfway, basically halfway between Antwerp and Brussels. Yes. We're at the halfway mark. It took us 30 minutes to get here. And what's the name of the town? My man, I'm ready. All right, let's go. Let's go. You know I fast every day, but this is like bread, so. Wow, I love everything they got here. Bonjour. Nice to meet you guys. Hey, how are you guys doing? David. Pleasure, nice to meet you. Hi, David. We're going to start off with an introduction movie, so this will show a little bit of the history of the place, a little bit of the brewing process, let's say, and of course our four Duvots, our main Duvots. Amazing video. Wow, really shows the entire history and why Duvot is so special. Let's go. I'm excited. You guys ready? Oh man, that was great. That's so well put together. Like, it's beautiful. All right, so everybody has to put this on so they know that we're on a tour. Let's go. Let's go on this tour. Very interesting. I didn't know this, but all these breweries are part of the Duvot family. We have three from the States, Firestone Walker, Omagang Boulevard Brewing. Then we have Belgian, Dutch. This is like a mix between partnerships and ownership, which is awesome. Now we're going to actually start the tour. That was the brief. Let's go. This is the gate to heaven, man. We're stepping in right now. And over here we have the four ingredients they use to make Duvot. Water, of course. This is 90% of your beers. Barley, huge for most beers in Belgium. Yeast, yeast is very secretive. It's a microorganism. The founding member of the company went over to Great Britain about 150 years ago and he found this strand and he's still using it to this day. And this is what makes each beer very special. And breweries are very secretive with that. Hops. Hops is a flower. And the story goes that the English were sending beers over to India a long time ago and then everything would go sour. So then they added hops and they made IPAs. Hops, really good. Let's go. Let's continue this tour. I want to see the bottling. Yeah, it smells like it's cousin. Of course, it smells like marijuana. No, it smells like marijuana, man. Marijuana. No, that's chronic. That's chronic. They are cousins. I talked about our sustainability program and how I can get to that part because you see here our big water tanks. Of course, water is the rarest commodity of the whole world. Where are we going next? We're going into the brewing hall. What I like to call the Valhalla of beer. Valhalla. Skål. Skål. Oh, wow. Massive. Look at this. The Valhalla of beer. This is where they make all the beer. It's actually the barley being taken up to the silo. So that's the barley going through this pipe? Going through here. It's going up. It's like mine carriages taking it up. Taking it up. The silo is up here. So each one of these tanks has a different purpose, like a boiler? We have three steps brewing here. So this is a mesh tank, which means the first step of brewing is adding the malt together with the water and then malting. Step one. Step two is, of course, filtering. We want to get all the barley out. We want to keep the brewing water, let's call it. And three is boiling. That's what happens in here. Two Lollar tanks, two boiling tanks. They're huge. They're huge, yeah. Can I dive in one? Well, you'll break your knees, but okay. But what happens in here, we want to get as much of the sugar out. This is what we're going to need. This thing contains about pure gold. You want to try this? That's barley, right? That's barley. That's our malt. So down here. Yeah, yeah, yeah, of course. This is like a lot of granola. But I'm fasting, bro. I'm fasting. Oh, yeah. You can taste the sweetness in there. Okay. So these seeds are filled with sugar. There's actually a big silo down here, which you have to dump. You have to dump in all the barley. And the sound you heard in the brewing house was it being taken up by these little mine carriages, like in Snow White. They're taking it all up because we do gravitational brewing, so the silos with all the barley are upstairs so we can let it drop down. This whole thing. How many kilos is this? It's massive. I've never seen a tank that big. We get about 10 to 15 a day. And we would take a sample from the upstairs because they know they have to wait 20 minutes here because we take a sample, we go to our lab, we test the quality, and then we come back. And if it's good, they can dump. If it's not, they can leave. Over here is where they make the beers, and over here is where they ferment the beers. Each one of these contains one million beers, and they have 64 of these on the property. Crazy. And over here, we're going to see bottling. We're going to go into the bottling plant now. This is where you can see some rapid action. Perfect. This is what I'm most excited for. Actually, I'm ready to try all the beers. All right, here we go. This is the fun part, the bottling. Whoa. It's like a million pipes. That's where all beer is being transported to the bottling. This is where you need your headset. Don't forget your headset. So many beers. I don't know how much you can hear so loud. Beers everywhere. Maybe I should ask them how many beers I bottle daily. Look at this. Bottling. Whoa. Incredible. 1.3 million bottles in each one of these, so you're talking about like 2.6 a day. 2.6 a day, yeah. 2.6. Flying out, these babies. Insanity. In this brewery, they bottle 2.6 million bottles a day. It's like insane. Wow. The sounds. That's so nuts, bro. Wow, look at this. Whoa. It pushes on the labels like a machine gun. It goes like, ba-ba-ba-ba-ba-ba-ba. They get stuck on there, there's these ratchets. It kind of smoothens it out, so you have a nice label on the bottle. Look at this thing fly. You can see how they stick it, you know. Wow. That's crazy, bro. Wow, bro. This is the machine that bottles 55,000 beers an hour, 24 hours a day, nonstop. From here, beer is inserted into the bottle, then it goes through this entire process. It's cleaned, labeled, and at the final station, it'll be packaged and then shipped. And if you see the floor, that's beer. Because the high pressure, it's like one second it's bottled, and then after the cap goes on right away. It's crazy. All this is beer. Sorry, Duvel. I would take this home with me if I could. It's amazing. How many beers? I've never seen a factory this large. I've been to so many different breweries, but nothing like this. 2.6 million beers every single day. Imagine, times 365. That's crazy. Oh, this is it. Look at this. Wow. Look, look, it's perfect magic. Cardboard box. It has a dozen. Closes super easily. And then the tape, and then up, and then out. I can imagine people coming here going, like, whoa, I'm here five years now. So for me, this is like walking in my garden. It's like, yeah. So I'm curious. For somebody to work here, because you have to trust them, right? Not to give away their recipe. Do they go through a background check or something? Well, not everybody. Well, there's only two people in the whole world that know their actual recipe. They tell different, like, let's say, particles or parts of the process to some people. We don't tell them all. Wow. Like, even me. Right. I know a lot about D'Youville. I cannot make a D'Youville myself. Wow. Yeah, makes sense. These are our fermenting rooms, our fermentation rooms, actually. This is where the D'Youville ages, where the D'Youville rests. Now, like, every time I'm going to try a beer, I'm going to be a bit snob, you know? Oh, like, this how it's been done, you know? So first, fermenting is in the tank. Second, fermenting is in bottles. Yes, it is. Second, fermenting, so now the extra yeast, the extra sugar is being turned into alcohol, so we get a 0.5 ABV extra. And then I'll take it. I'll take the whole room. Drink this beer. Millions of beers. Millions of beers, right? Millions. Oh, my gosh. So how long does it stay in here, fermenting? For two weeks, actually. Only two weeks? Yeah, in warm rooms, two weeks, and then afterwards, another six in cold rooms. And how many countries do you guys distribute to? I think we're about 68 right now. 68 to 70 countries. So 60 plus countries enjoy Duvel. I think another 60 need it. Of course. This is so good. They're welcome to. Hold on. Let me see if it's for real. Yeah, I'm not in a dream. If you come here, you can't see this. I'm showing you this exclusively on David's Bin here. That was an awesome experience going through the bottling plant. Now we're going over to the tap room, and we're going to try a bunch of beers. That's what I've been waiting for the whole time. Whoa. Kegs. You know what this is called? This is a half keg. Duvel. Morka. Whoo. Nuts. You may be wondering, why do they put a Scottish guy that plays the bagpipe? Well, because the yeast comes from Scotland. Lager. Oh, wow. So what he's saying is that here in Belgium, they tax heavily on alcohol. So even if you want to make a test beer, they will tax you. So that's why they created this microbrewery, so they can test beers, make unique beers, and not get taxed so heavily. Because if not, you're doing a huge batch. This is amazing. Okay, so now let's go to the tap room and try some beers that are made here. You can only try them here at Duvel. So this tour is three times a day, Monday through Friday, costs around €12, which is basically a marketing tool because you get two beers, plus you get a gift, so it's almost free. Now, how we want our Duvel to be served, because there's a lot of little details to watch out for. So I'll give you guys the pouring ritual now. That's a sigh of relief. That's actually your beer talking to you and saying, I'm ready. Are you ready? If you don't hear this, I never say throw it away, I use it in the kitchen. But if you don't hear this, it means air has touched your beer, CO2 has exited the beer, so it's flat, and it's not going to be as flavorsome as it is when it has the CO2 in there. When we pour our beer, we keep it at a 45 degree angle and we never touch our glass with our bottle. Why not? Because this bottle has been sitting outside for a while, so there's bacteria sitting on the outside. Inside we know what's going on, outside we don't know. So we never touch the glass with our bottle. We set up our Duvel glass, and if you want to go higher or lower, you can build your head on your beer. And this is what we get, this is the result. This is the nice tornado in the middle, nice clear beer like I said. So this is our Duvel 666, this is actually our celebration beer for our 150 years of brewing. 6.66, why? Because it's the number of the beast. So it's my turn to pour beer, let's see if I learned how to do this. Easy, and then never touch the glass. That's so. Now you set your glass up right, and you let it hit the middle of the beer. For the tornado? Yeah. That's excellent. And then I leave a little bit at the end and I give it the extra yeast, right? Yeah. Go a little bit higher here. Make it more tornado? Yeah. Stop now. Okay. So do you see the tornado down there? That's excellent. You're a natural, man. And then at the very end, right? Yeah, you have to swirl. Swirl. Actually, you have to ask the customer, do you want the yeast, yes or no? Do you want the yeast? Because I'll take the yeast alone. Just like that, it gives it extra flavor. Wow. Nice client dropping in there. Look at that. It's gorgeous. So I did well? You did excellent, David. Thank you very much. Well, I got a job now. If you're looking for a job, welcome to my bar. Perfect. All right, my turn. And this is for me. I love the glasses. So open the beer. Going like this. It says slow. And then once we get to a certain level, I'll get to the center. And then going. I've never seen this, by the way. I feel like it's only you guys. I've never seen it done like this. I've been to so many breweries. So go slow. Slow for the yeast. And then. Oh, and then I have to cut it. So cut like this. Right? I think I did okay. Sorry, I went a little overboard there. I have to wash it. I shouldn't touch. Never touch, never touch. So he was saying, if a bartender ever grabs a glass from the top, give it back. Yeah, because this is actually the space where you drink, where you put your mouth. So never touch it like this. Cheers, guys. Cheers. So how do we say cheers in Dutch? Or in French? There's a lot. There's like 20 pros. But that's kind of like. Pros. Santé. Santé is like in good health. Gesundheid. Oh, gesundheid. Gesundheid, yeah. In Belgium, we say a lot of different stuff. Oh, that's great. But also we go, mmm, mmm, mmm. Mmm, mmm, mmm. See, I start cutting that for my food. I don't do that anymore. I'm like, good. Good. Delicious. Oh, my gosh. What a tasty beer. Duvel. Cheers, man. Next one I have for you, actually made here, microbrewery we just stepped into. Can only try it here. It's in the testing phase. But I'm thinking we're right on track, so. Nice and blonde wheat beer. Hate this one because we haven't filtered it because of the flavor. And we added roasted pineapple. Try this. Special beer. What is this, man? There's fruits in here. I love the head. Once you get through the head, you get that, it's like a mix of citrusy, I don't know if it's raspberry, strawberry, I have no idea. Fruits. There's no BS in this one. Chocolate, you said? Roasted pineapple. Wow. This is nuclear. How much percentage? 7 ABV. You can have a lot of them before you pass out. Only in Belgium.