"Onze vriend en handige duizendpoot Gizmo, daar mag je je klok op gelijkzetten! 1 na half 4, en daar zit hij, aan de toog! Meestal met een gemberbiertje, maar vandaag met een Grisette vol Gerst, Spelt, Merkur, Rakau en Mega Motueka!"

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 Brettanomyces and Fantome yeast.

"Stevige Baltic Porter met Gerst, Rogge, Spalter Select en 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.

"Onze eerste Wee Heavy komt net op tijd aanwaaien voor de hopelijk niet te gure herfst en winterdagen die voor ons liggen. Royaal, vol en moutig bier van 8% gebrouwen die door zijn lange kooktijd extra diepte en toetsen van karamel verkreeg. De mouten van Simpsons Malt schijnen mooi door en de Challenger hop ondersteunt alles met een mooie kruidigheid. Voor de fans van de zwaardere bruine bieren."

"De Oester staat in de hoek... want hij is Stout! En geen zo maar een stout, zo maar even een dikke 10.5% Double Stout gefilterd op Zoutelandse Oesterschelpen!"

"Black IPA Met Colombus, Chinook en Comet. Ideaal voor de komende Indian Summer weken of toekomstige herfstige dagen. Het vervagen van de zomer, en het naderen van de herfst in een blik samengevat!

Enkele weken voor het overlijden van Ozzy beslisten we al mo onze komende Black IPA "Prince of Darkness" te noemen als eerbetoon aan de toen nog levende legende. RIP OZZY!"

"Waar is Loca' is een Gentse pale ale gebrouwen op grondegebied 9000 bij Dok Brewing Company. Deze pale ale van 6.5% met rogge en haver heeft een neus die doet denken aan passievrucht en steenvruchten. Elegant, doordrinkbaar en een subtiele bitter die je doet smachten naar je volgende slokje. Het bier onderging een dryhopping met Idaho 7 en Citra die er voor zorgt dat het aroma je direct tegemoet komt nadat het in je glas geschonken wordt."

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.

100% Pinot Noir. "Method: Light maceration of Pinot Noir. The grapes were partly crushed and partly macerated with full cluster for a few hours. This gives a light style of red/rosé with lots of fruit. Primary fermentation and later aging in wood for 8 months which rounds off the acids".. Limited to 454 bottles.

"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.

#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.