One of our standout creations is the Kimchi Sour , a beer that showcases our commitment to bold flavors. Made with ginger, gochugaru peppers, and a lactic culture from two-year-old homemade kimchi, this brew captures the essence of traditional Korean fermented cabbage.
Our brewer, Jake Dworkin, takes the process a step further by steeping the wort with gochugaru peppers before kettle souring with our bespoke kimchi culture. This unique method allows the flavors to meld over two days, resulting in a beer that’s unlike anything else on the market.
“When we brew on Fridays, we let it sit over the weekend before bringing it to a boil,” Dworkin explains.
It has now become Dokkaebier’s best-selling beer. “[That beer] has such an impact as a flavor, brand, or name because there’s no such thing like that,” Lee says. “Every single person remembers [it].”
