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.
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 ==
== Side Notes ==


Donck uses japanese elements and technics throughout the process (adjuncts, special brewing technics, ...), which might not be familiar to everyone. We aim here to provide context to a few terms you will come across on this page with a few detailed explainations so you can better understand the beers and what makes them unique.
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 ===
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=== Yamaoroshi method ===
=== 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 od several beers.
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.


== Beers ==
== Beers ==