Ja, santé!OUR BEERS

Fresh from the keg or taptank,
innovative and varied
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OUR PHILOSOPHY AND DNA

hold my beer...
We don't want to pin ourselves down to one specific beerstyle. Experimenting is our thing, so you can expect a big diversity in styles.
collabs
Collaborating is in our DNA. We're looking forward to collaboration brews with Belgian and foreign breweries.
'op is op'
Our beers are only temporarily available. You'll have to visit us often to have the chance to taste them all.
keg ,taptank, can or bottle
We pour our beers from kegs or our taptanks. Sometimes, we will can or bottle a small portion of a batch.

THE ``HALL OF FAME``

KÖLSCH IS NOT A PILS, IT IS A DJ

Kölsch | 5´% | release: 12.10.2019

This Kölsch-style beer is all about simplicityt: 1 malt (pilsmalt), 1 hop (Saaz) and a neutral yeast that work together to create a quaffable beer of 5%.

This is an oldschool sessionbeer, the kind you can drink and savour all day.

Artwork by Beau Scheire

KAN SPOREN VAN PECANNOTEN BEVATTEN 

Quadrupel | 9% | release: 15.10.2019

This quad of 9% was brewed with roasted pecannuts and maple syrup. It’s not a pecannut-bomb but is a subtle and nuanced beer.

We didn’t use extract but ‘the real stuff’: we added the roasted nuts before sparging the grains so that the pecans could release all their flavor while preventing the oils from impacting the foam stability.

Artwork by Beau Scheire

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THE ETERNAL SUNSHINE ON THE SPOTLESS SAISON 

hoppy imperial saison | 8% | release: 29.10.2019

This collaboration brew was made together with our Patagonian friends from La ZORRA – Cerveza Artesanal.

Maris Otter pale ale, rye and wheat malt give this imperial saison its cereal backbone to balance out the large amounts of the New Zealand hop variety Nelson Sauvin. It ain’t easy to get your hands on fresh Nelson, so our quest was to make the best possible beer with it. The result is a crisp and clean imperial saison of 8% ABV with a cool climate wine fruitiness. 

Also available in cans.

Artwork by Mr. Mong

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IPANDEJO 

DIPA | 45 IBU | 7.5% | release: 03.11.2019

Especially for “Dia de los muertos” we brewed a beer for El Cis: a DIPA with fresh lime zest, coriander and corn.

Expect a fresh IPA with a perfect balance between sunny lime and fruity hops. We used different C-hops;  Citra, Comet, Colombus and Centennial. We used an isolated yeast strain from Lærdal Kveik.

IPAndejo also comes in cans.

Artwork by Mr. Mong

BLIK OP ONEINDIG

triple mash barley wine | 15% | 60 IBU | release: 30.11.2019

This triple mash barley wine was brewed with Maris Otter malt and Golden naked oats. We mashed three timesn, and that for two days in a row with 250 kilo’s each mash.

Whiwh means we used 1500 kilo malt to brew 2000 liters of beer. That’s why this is a monster of 15% ABV.
This beer has 60 IBU’s and we added a bit of HBC472 to add some subtle wooden tones.

Versatile as this beer is, we split of this monstrous batch:

  • 200l on keykegs to pour on special events (tap take overs, festivals)
  • 350l on bottles (only available in our taproom). You can easily store this beer for a while.
  • 2 x 190l will sit one year on Plantation rum barrels that we used previously for our quad.
  • 2 x 300l will rest on Port tawny barrels
  • the rest of the batch will mature one year in white wine barrels.

Artwork by Jens Simoens

I LOVE THE SMELL OF NEIPA IN THE MORNING
Double Dry Hopped NEIPA | 5,5% | release: 30.11.2019

We brewed this beer with a serious amount of oats for a velvety mouthfeel.

We added a more than decent amount of hops during whirlpool, fermentation and right before lagering. (Hallertau Blanc and Citra)

Furthermore we saturated this beer with nitrogen, adding to the softness of this NEIPA.

Artwork by Klaas Van de Moortel

WEIZEN BIJ DE BRANDWEER
Hopfenweizen | 7% | release: 22.12.2019

A hoppy Weizen brewed with 50% wheatmalt en 50% pils malt.

We kept the bittering hops quite low but we added 5 grams per liter of Loral and Rakau to balance out the Germane Weizen yeast.

Artwork by Eline Depouillon

THE BEARD IS ON FIRE
San Diego pale ale | 6,5% | 65 IBU | release: 27.12.2019

This San Diego pale was brewed together with our friends  of Burning Beard Brewing from San Diego. It was brewed with 100% Maris Otter malt. We gave it a firm bitterness in combination with aromas of peaches, passionfruit and ripe mango. (Colombus BBC, Cascade and Mosaic)
Burning beard
Artwork door RÓcher Tat

ERNIE ER ZIT EEN BANAAN IN MIJN BIER

Tripel | 7´% | release: 18.01.2020

This traditional Belgian tripel was delicately hopped with Perle.

The fruity aromas from the yeast work well with the subtle spicyness of the hops.

Artwork by Eline Depouillon

BELLA CHAI CHAI CHAI

Dry stout | 7% | release: 28.01.2020

Dry stout of 7% with Maris Otter and Golden promise pale ale malt, barley flakes, roasted barley and chai (anise, cardamom, ginger, cinnamon, pepper, chicory and clove)

The spices and the roasted tones of the malts take the upper hand in this beer.  Thanks to the intricate combination of spices, we brewed a playful, warming and complex dry stout for you to enjoy.

Artwork by RÓcher Tat

DOKUÕLU

Koduõlu | 8,6 % | 10 IBU | release: 07.02.2020

This is our collab with Pihtla õlu , Estonia’s oldest microbrewery. We traveled all the way there to make an authentic Estonian farmhouse beer called koduõlu.

The brew day started with picking juniper branches to infuse our mashing water. Normally they only use malted barley for this style, but for this collaboration we decided to add some rye and crystal rye malt.

A few big differences with modern day beer is that the beer isn’t boiled at all. By doing this you have way more proteins in the final beer which gives it a unique thick mouthfeel. The used grains also come through way more than with boiled beer.

The hops (Tettnang and Hersbrucker) were first boiled in an amount of water to set some kind of hop tea and than added to the wort. Don’t expect a hoppy beer at all… Final bitterness is somewhere around 10 IBU.

Last but not least the beer is fermented with baker’s yeast.

Artwork by Daniella Provost

CLOUDY WITH A CHANCE OF PALE ALE

Pale Ale | 3,5 % |  release: 19.02.2020

Double dryhopped hazy pale ale (10g/l aromahopping) of only 3,5%.

30% of the maltbill consists of oats and wheat giving this low alcohol beer more body.

Generous amounts of HBC 472, Columbus and Ekuanot  are responsible for the nice bouquet of peach, lime, papaya and mango.

Artwork by RÓcher Tat

I SHOT THE CHERRY

pastry sour | 7,5 % | release: 20.02.2020

Our first pastry sour…This beer has a robust maltbill with 50% Pils malt and 50% wheat malt. We added lactose to enhance the creamy mouthfeel.

The beer was first soured in the boiling kettle with Lactobacillus Helveticus and fermented afterwards on 37°C with Sigmund Voss Kveik.

After main fermentation we added 200grams per liter of cherries, hence the deep red colour. We then let it lager for three weeks on vanilla beans (Madagascar)

In our taproom, we serve this beer on nitro.

A deep red, sweet & sour beer of 7,5 % with cherries in the spotlight, sided by touches of vanilla and almonds. An complex combo of aroma’s and flavours you wouldn’t necessarily expect in a sour beer.

artwork by RÓcher Tat

I QUAD YOU NOT

quadrupel | 9 % | release: 21.02.2020

We brewed this collab with our Estonian friends of Tanker Brewery in december last year. While writing the recipe, we decided to combine the best of two worlds: Belgian brewing tradition and modern brewing techniques.

After a short brainstorming session, we came up with the idea of a Belgian quadrupel, but kettlesoured. We intended to add extra plums but after tasting the beer we decided to bottle it in its pure form.

This quad has a smooth and round body, thanks to the high ABV (9%) that is balanced by the acidity. Lots of red fruits and a hint of caramel in the nose.

Warming enough to get you through the last months of winter, refreshing enough to celebrate the first days of spring.

In our taproom on draft and on 440ml cans.