Donck: Difference between revisions
(4 intermediate revisions by 2 users not shown) | |||
Line 13: | Line 13: | ||
'''Open:''' | '''Open:''' | ||
== Overview == | == Overview == | ||
Donck Beers was created in 2023 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. | Donck Beers was created in 2023 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. | ||
Line 19: | Line 18: | ||
== Side Notes == | == Side Notes == | ||
Donck uses | Donck uses Japanese elements and techniques throughout their process (adjuncts, special brewing techniques, etc.), which may unfamiliar to some. Here, we aim to provide context to a few terms you will encounter on these pages, offering a few detailed explanations, so you may better understand these beers and what makes them unique. | ||
=== Koji === | === Koji === |