West Coast IPA w. HBC1019

Hazy Pale Ale with Phantasm, El dorado CGX, Simcoe and HBC 1019

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

Multigrain baltic porter with honey, Spalter select and a hint of Sorachi ace

Tripel Mash Barley Wine aged for one year in White Port barrels.

"Wild Ale with our house culture yeast (Méthode Ghantoise) and riesling grapes, aged on oak Barrels"

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

"Damn Lambic Porter (our Porter blended with Lambic from De Troch) Barrel Aged on Makers Mark Bourbon Barrels "

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

"A while ago we teamed up with Lallemand to test one of their new yeast strains called Aurora. This one is specially developed to brew Northern IPA's. What a pleasure to work with it, fast fermenting, wide temperature range and beautiful expression of the hop character.
Wait, what, another new type of IPA?....
Northern IPA's have the clean, drinkability of a West Coast IPA, a dry and firm bitterness and a clear appearance while they benefit from the modern yeast character of the East coast styles. For long yeast character was something brewers were afraid of. Thanks to all this new yeast research, the IPA brewers world started embracing yeast again. Yeast is and always has been the soul of a beer.
This Northern IPA of 6.3% is brewed with NZ Cascade, Columbus and Motueka."

Double decoction Uytzet with tritordeum malt

Barrel Aged Farmhouse Ale w. Johanniter grape pomace

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

Hazy IPA with BRU-1 cryo, Sabro cryo and Citra

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

"A 5.4% weizen with a whopping 70% wheat malt was brewed with one of our long-serving bartenders at Dok. Johannes (better known by his nickname Joeri) joined forces with Janos to make a weizen the way he would like it himself. Lots of wheat, Weihenstephaner yeast fermented cold, a decoction mash and a noble hopping with Tettnanger." BBD 04/2025

Heaven Hill Bourbon Barrel Aged Imperial Stout.

"Our first Wee Heavy arrives just in time for the hopefully not too bleak autumn and winter days ahead of us. Generous, full and malty beer of 8% brewed that obtained extra depth and hints of caramel due to its long boiling time. The malts of Simpsons Malt shine through nicely and the Challenger hop supports everything with a nice spiciness. For the fans of the heavier brown beers."

Double Mash Imperial Stout filtered on Zouteland oyster shells!

Black IPA With Columbus, Chinook, and Comet. Ideal for the upcoming Indian Summer weeks or future autumn days. The fading of summer and the approach of autumn summed up in one glance!

A few weeks before Ozzy's passing, we decided to name our upcoming Black IPA "Prince of Darkness" as a tribute to the then-living legend. RIP OZZY!

"'Waar is Loca' is a 6.5% pale ale brewed on Ghentian ground at Dok Brewing Company. With rye and oats it has a nose reminiscent of passion fruit and stone fruits. Elegant, quaffable and a subtle bitterness that makes you yearn for your next sip. The beer underwent dry-hopping with Idaho 7 and Citra that ensures the aroma meets you immediately after it is poured into your glass"

West Coast Pilsner - Merkur, Saaz, Rakau and Strata

Cider with Riesling and Pinot Gris Pomace. Limited to 586 bottles.

100% Gelber Muskateller. "Method: After a maceration on full cluster for a few hours, the grapes were pressed and then completely transferred to a stainless steel tank. There the wine continued to ferment and mature on its coarse lees for 8 months. The bottling was done with as little oxygen and movement as possible to keep the wine fresh and crisp." Limited to 508 bottles

Megamix of different grapes aged for 8 months in an oak barrel. Limited to 277 bottles.

30% Dornfelder (Germany) & 70% Riesling (Germany). unfiltered, containing only natural sulfites. Limited to 420 bottles.

Megamix of different grapes aged for 8 months in an oak barrel. Limited to 277 bottles.

Cider made from organic apples.

"Ciidre Bouché is created using the traditional method of the Pays d'Auge. Full of fruit and freshness, the taste reveals the aromas of apples and citrus with finesse ("cidre bouché" is a generic term for traditional cider, literally "cider under cork")." Made with organic apples.

Cider aged in Calvados barrels.

Cider made with Méthode Champennoise.

#015 - "In september 2020, we went to the Champagne region where we picked up freshly pressed pomace of the 7 champagne grape varieties (Chardonnay, Pinot Noir, Pinot Meunier, Pinot Gris, Pinot Blanc, Petit Meslier & Arbane). We added the pressed skins for 17 days to a barrel aged saison/lambiek blend.." Bottled august 2021.

#016 - "A blend of Kriek lambiek, Raspberry lambiek and barrel aged DUST saison " Bottled august 2021.

#017 - "A blend of Apricot lambiek, Trebbiano/Malvasia/Cococciola natural wine and barrel aged DUST saison " Bottled august 2021.