Funky farmhouse ale aged in white wine barrels. Fermented with a blend of Brettanolyces and Fantome yeast.

Blend of Saison and one year old lambic from De Troch.

Pastry Sour brewed with cherries and lactose and then aged for 6 months in Burgundy Pinot Noir barrels. BB is 20/20/2023

Blend of black currant wine and Méthode Gantoise sour ale aged in Pinnot Noir Bourgogne Barrels

Non-Alcoholic Sour IPA brewed w. Nelson Sauvin, Citra & Amarillo by De Proefbrouwerij for DOK Brewing Co

Barrel Aged Farmhouse Ale w. Johanniter grape pomace

"Together with Druug's cider makers, we joined forces to create a graf (cider-beer hybrid). A true balancing act to showcase the best of both drinks. We decided to make a blend of a hoppy rye saison from us with a wood-aged cider from them."

Non-alcoholic IPA with Columbus, Simcoe, Mosaic, Amarillo and Sabro

"The third alcohol-free member of the Dok family is a nod to one of the first raspberry beers we made. 0.0%!!! Yes, you read that right, 0.0. A fresh, tart wheat beer with raspberries and no alcohol whatsoever!"

"Last year, we collaborated with Daorovida from Brazil on not one, but two projects! The second one was left to mature in barrels for a year. It became an exuberant 13% Double Stout with smoked peppers from the Amazon rainforest and copious amounts of maple syrup. This beer was aged in Cognac barrels and is stronger in pepper but milder in maple syrup than her softer sister aged in Maple Syrup barrels."

"Last year, we collaborated with Daorovida from Brazil on not one, but two projects! The second one was left to mature in barrels for a year. It became an exuberant 13% Double Stout with smoked peppers from the Amazon rainforest and copious amounts of maple syrup. This beer was aged in maple syrup barrels and is milder in pepper but stronger in maple syrup than her spicier sister aged in Cognac barrels."

Hazy IPA with Citra, Mosaic, and Strata Hyperboost

"Ever wondered what Henry van de Velde drank while designing the Book Tower in Ghent? It probably weren't Belgian Tripels and blondes, as they were not invented until the same period. Only Van de Velde knows for sure, but presumably it was... UYTZET! Yep, and we brewed that historic Ghent style again! This time another Double version of 4.4% ABV and heavily hopped with some European and English classics like Spalter Select, Brewers Gold, Brambling Cross and Hallertau Mittelfrüh. Available on keykeg and can"

"4.1% Italian Pilsner (Amarillo, Centennial, Willamette) - This highly crushable Italian Pilsner of 4.1%, brewed with Norm Brewery and delicately hopped with Centennial and Willamette and fermented with a state-of-the-art lager strain developped by the buddies and yeast magicians of Escarpment labs. Clean yeast profile and hop transformation at its best!"

"6.8% New Europe IPA (Hallertau Blanc, Aramis, Tiskel, Mandarina Bavaria, Callista)"

"7.6% Double New Zealand IPA (Motueka, Nelson Sauvin & Riwaka) - We did our best to pack as many New Zealand hops as possible into a can. If we’d used any more pellets, there wouldn’t have been any room left for liquid—we might as well have become a hop supplier ourselves.
Nelson Sauvin, Riwaka, and Motueka… This New Zealand trio is sure to inspire some wild celebrations after drinking this 7.4% DIPA."

"Ever wondered what Henry van de Velde drank while designing the Book Tower in Ghent? It probably weren't Belgian Tripels and blondes, as they were not invented until the same period. Only Van de Velde knows for sure, but presumably it was... UYTZET! Yep, and we brewed that historic Ghent style again! This time another Double version of 4.4% ABV and heavily hopped with some European and English classics like Spalter Select, Brewers Gold, Brambling Cross and Hallertau Mittelfrüh. Available on keykeg and can"