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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.
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 ==

Revision as of 13:20, 13 April 2025

Website: https://donckbeer.com/

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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 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