Dok Brewing Company Camel Tooth

Camel Tooth

 

Dok Brewing Company in Gent, East Flanders, Belgium 🇧🇪

Kölsch Regular
Score
7.01
ABV: 4.5% IBU: - Ticks: 2
In samenwerking met Alterbrew (onderzoeksproject rond alternatieve-en pseudogranen met @ugent , @kuleuven en @hogeschool_gent ) brouwden we als case study voor het project dit kölschtype bier waarbij we 33% ongemoute KAMUT® khorasan gebruikten.
Khorasantarwe is een oude graansoort uit het voormalige Mesapotamië die nooit is gewijzigd door moderne kweekprogramma's, waardoor het veel van zijn wenselijke kwaliteiten heeft behouden. Het is een graan die van nature veel gluten bevat, maar mensen die gevoelig zijn aan moderne tarwe hebben met dit ras geen moeite.
Wat kan je verwachten? Een onverwoestbare schuimkraag die enorm romig overkomt. Heel granige, nootachtige smaak die een subtiele harmonie aangaat met de gebruikte Saazhop.
 

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7.5
Appearance - 7 | Aroma - 7.5 | Flavor - 7.5 | Texture - 8 | Overall - 7.5

Pours unclear blonde. medium white head. Clingy and creamy. Scent is full, malty, crisp, bit creamy. Taste is full, mildly bitter, creamy, very grainy and 'raw' . The wheat doesn't show that specifically, but does give a different character to this traditional German style.

Tried on 25 Nov 2021 at 10:37


7.5
Appearance - 8 | Aroma - 7 | Flavor - 7.5 | Texture - 7 | Overall - 8

New Dok beer, top fermented but lagered at low temperature in order to mimick Kölsch – but brewed with oriental or Khorasan wheat, an ancient wheat species also known as ‘Kamut’ and still used marginally for organic bread and things like that; in itself not so far-fetched, given that some of today’s Kölsch beers are still brewed with small portions of wheat, an ingredient which was probably even more prominent in the more distant past of this old beer style. Papery lacing, snow white, moussy, stable head, lightly hazy straw blonde robe with deep golden glow – looking a bit like a Wiess or unfermented Kölsch, in fact. Aroma of drying white bread, grass, margarine, sour cream, field bindweed and other wild flowers, bread crust and a sulfuric note not unlike freshly struck matches, possibly due to yeast autolysis. Cleanly fruity onset, notes of green pear and unripe banana, sharply stinging (even numbing) carbonation, clean pale malt sweetness with a pleasantly bread-crusty edge from the Kamut, ending with a grassy and floral hop bitter note among lingering minerally aspects. Clear, crisp and refreshing, very decent if perhaps a tad overcarbonated; breadier and more floral than Dok’s previous attempt at this style, which I believe was a bit more accurate, though perhaps less interesting for that reason.

Tried on 11 Nov 2021 at 15:27