Donck: Difference between revisions

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== Overview ==

Donck Beers was created by Evert Schraepen, a former employee of the 3-star Michelin restaurant 't Zilte. His blends are created with culinary experiences in mind, often experimenting with Japanese elements such as Koji, Sakura blossoms, and Sake.

== Koji ==

Koji:

Koji is a mold (Aspergillus oryzae) commonly used in Japanese cuisine and fermentation processes. It is grown on grains, like rice, and breaks down starches into fermentable sugars.

Koji in Lambic:

Using koji in lambic fermentation can add complexity and unique flavor profiles.

Flavor and Fermentation:

Koji's enzymes can break down complex carbohydrates in the grain, creating a more fermentable wort. This, combined with the wild fermentation of lambic, can lead to a diverse range of flavors, such as apple, tropical fruit, and citrus.

== ~~History / Other Notes~~ ==

== Yamaoroshi method ==

~~Donck Beers was created by Evert Schraepen~~, ~~a former employee~~ of the ~~3-star Michelin restaurant 't Zilte~~. ~~His blends are created~~ with ~~culinary experiences~~ in ~~mind, often experimenting with Japanese elements such as Koji, Sakura blossoms~~, and ~~Sake~~.

Yama-oroshi is a key process in traditional Kimoto sake brewing, specifically the "yamaoroshi" part of the "yamahai" method. It involves manually grinding a mixture of steamed rice and koji (a mold) with a tool called a "kai" in shallow tubs called "hangiri". This process is repeated multiple times a day, and it's the most labor-intensive part of the kimoto starter-making process.

== Beers ==

@@ Line 14: / Line 14: @@
 == Overview ==
+Donck Beers was created by Evert Schraepen, a former employee of the 3-star Michelin restaurant  't Zilte. His blends are created with culinary experiences in mind, often experimenting with Japanese elements such as Koji, Sakura blossoms, and Sake.
+== Koji ==
+Koji:
+Koji is a mold (Aspergillus oryzae) commonly used in Japanese cuisine and fermentation processes. It is grown on grains, like rice, and breaks down starches into fermentable sugars.
+Koji in Lambic:
+Using koji in lambic fermentation can add complexity and unique flavor profiles.
+Flavor and Fermentation:
+Koji's enzymes can break down complex carbohydrates in the grain, creating a more fermentable wort. This, combined with the wild fermentation of lambic, can lead to a diverse range of flavors, such as apple, tropical fruit, and citrus.
-== History / Other Notes ==
+== Yamaoroshi method ==
-Donck Beers was created by Evert Schraepen, a former employee of the 3-star Michelin restaurant  't Zilte. His blends are created with culinary experiences in mind, often experimenting with Japanese elements such as Koji, Sakura blossoms, and Sake.
+Yama-oroshi is a key process in traditional Kimoto sake brewing, specifically the "yamaoroshi" part of the "yamahai" method. It involves manually grinding a mixture of steamed rice and koji (a mold) with a tool called a "kai" in shallow tubs called "hangiri". This process is repeated multiple times a day, and it's the most labor-intensive part of the kimoto starter-making process.
 == Beers ==