Minari
Dokkaebier

Here's one for the sensation seeker. First there was a big spew on popping the top, but by the time I finished mopping up the floor, it had settled down. Dark amber brew with sticky foam in the Duvel nonic. It tastes very strongly of celery, which is not bad, but unencountered before in a beer. I'd say using a fraction of the amount of spice would help. The citrus peel may be in there somewhere, since it feels hot on the lips. It's such an intense and unexpected flavor, and even some bitterness as the taste lingers. Surprisingly sweet as well. From the 16 oz can, not dated. Brewed by Del Cielo in Martinez.

Served from the can in a Lagunitas mason jar.

Today I learned that water celery is a thing. Right on. Anyway, this stuff pours a clear copper topped by a finger or so of dirty white foam. The nose comprises biscuit, grass, light flowers, light dried caramel, and a twinge of spicy veggies. The taste brings in more of the same, the caramel a stronger and toffee-er character, the spicy vegetal element also stronger, coming across sorta like a cilantro/dill thing. The body is a light medium, with a light moderate carbonation and a fluid feel. Overall, a unique wit, a welcome circle change that pleasantly perplexes as much as it straight-out pleases. Not bad.

This is my first experience of a Korean-American creation and I'm impressed !
Minari has an interesting amber, darker than most wits and not as much foam as traditional. But, this innovation is more obvious in the Smells in which celery, a pungent vegetable, is brought in by the Minari seed. Tastes are totally refreshing and unique and welcome change from the coriander tradition. This sits in my mouth with sufficient bubbles to quench thirst and cleanse palate for a lunch of leftover pasta in an oily parsley sauce.

The Minari seed (celery) is this brewer's perfect selection to show the purpose of this wit; to convey the resilience and persistence of America's immigrant communities. Dokkaebier started as a pop-up taproom the month before lockdown. They are showing their resilience and persistence still. They will continue to show their art and I can't wait for the chance to pair it with food. For that, I will have to wait for a return to the Bay Area. By then, Dokkaebier will be an accomplished success. Anticipating that, I give them very big OA Hugs.