I've gone off Duvel as well. Nowadays it seems to have a sherbet tang that I associate with sugar being added to the wort. This is done so that they can cut down on the (more expensive) malt to achieve the same alcohol level. Duvel lawyers please note that I'm not saying that's what's happening, but I can't shake the association.

i dont remember it tasting like that in the 80s, but I could be mistaken. I know I'm getting more sensitive to sugar flavours these days. I find Harvey's beers undrinkable for that reason now, yet they were once my favourite and I know they've not changed

keep to the Fen Causeway