Dokkaebier Head Brewer Aaron Weshnak Talks Kimchi Sour

We spoke with Dokkaebier Head Brewer Aaron Weshnak about Kimchi Sour.

BC: Who came up with this beer’s recipe?
I created the basic recipe for Kimchi Sour. Before joining Dokkaebier as the head brewer, I spent about 10 years as a brewer at Russian River Brewing Company, Lost Coast Brewery and was the head brewer for Sunset Reservoir Brewing Company and The Booth Brewing Co.

BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?
Kimchi Sour has an amazing light sour note that complements the spiciness of the ginger and the Korean sun-dried chili flakes, called gochugaru. I loved making this beer. We isolated the bacteria culture straight from my homemade kkakdugi kimchi. The kettle souring lets the mash’s enzymes work much longer than usual, and as a result, we get a very dry product. We’re not surprised it’s one of our most popular craft beers, as it’s a taste that craft beer fans need to experience.

BC: Where does this beer’s name come from?
Dokkaebier is the leading craft beer made with Asian-influenced ingredients, so we focus on the ingredients and let them speak for themselves. Kimchi Sour is just like it sounds: a kimchi-flavored sour beer.

BC: Is this your “desert island beer?”
No! My "desert island beer" is Rolling Rock! I started drinking it in the late 90s, long before I knew what craft beer was. It's light, refreshing and full of creamed corn goodness. My desert island beer from Dokkaebier is the Rice Kölsch. It's as traditional as a Kölsch as you can make outside of Germany, but we added rice to lighten the flavor and create a nutty flavor you didn’t know you wanted!

BC: Can you describe this beer in 10 words or less?
Kimchi Sour brings the Korean cuisine staple to craft beer.

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