Dokkaebis are away until 9/21 to pour beer at LA Beerfestival :) We’ll start shipping beer on 9/22. Please wait patiently until we are back! Free shipping on increments of 24 cans of beer (2 variety pack or 6 x 4 packs)!
As ubiquitous as it is delicious (wait, what does ubiquitous mean, I keep seeing it everywhere?! Oh, it means 'everywhere'? Alright then), kimchi is a staple of Korean cuisine and so it was only a matter of time before we found a way to incorporate it. Not just the flavors of ginger and gochugaru, we also used the brewer's own personal kimchi culture. This kettle sour is an experience in a can!
Tart, refreshing and delicious. I was worried that the gochugaru spice would be overpowering, but it's very subtle and the fruit, ginger and malt all play delightfully off of each ... view moreother. view less
A: Hi Alex,
We do not use them during our brewing process but the kimchi we used to culture the sour starter had fish sauce. The amount in the final beer? would be less than 1 parts per million just as a reference point.?