Donck: Difference between revisions
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== Overview == | == 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. | |||
== | == Yamaoroshi method == | ||
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 == | == Beers == | ||
Revision as of 13:14, 13 April 2025
Website: https://donckbeer.com/
Email: info@donckbeer.com
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Instagram: @donck_
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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.
Yamaoroshi method
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.