Donck

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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.

Side Notes

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 is a mold and fungus (Aspergillus oryzae) commonly used in Japanese cuisine and fermentation processes. It is grown on grains, like rice as well as soy beans or barley, and breaks down starches into fermentable sugars. It is used in a wide range of japanese products such as soy sauce, miso paste, natto, or sake.

Using koji in lambic adds an extra layer of complexity and a unique flavor profile as it displays umami notes as well as a mild sweetness and characteristic notes from its own fermentation.

Also, 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 whole different and 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. Donck uses that process for the making of several beers.