To stay alive, some Bay Area breweries are taking a drastic measure: merging with each other. It marks a notable departure from the acquisitions of the past.
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A new Bay Area brewery is making kimchi sours and other Korea-inspired beers - and doing it well
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Youngwon Lee, owner of Dokkaebier, with one of his new beer creations at Del Cielo Brewing Co. in Martinez.DokkaebierShow MoreShow Less
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Youngwon Lee worked as a wine and spirits importer in Korea before getting into brewing.DokkaebierShow MoreShow Less
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Youngwon Lee makes his Dokkaebier beers at different Bay Area breweries including Del Cielo in Martinez.DokkaebierShow MoreShow Less
Youngwon Lee has brewed beers with Szechuan peppercorns, gochugaru chiles, omija berries and lemongrass. He’s made sour beer using the bacterial culture from kimchi. Lee’s latest experiment involved brewing with oyster sauce, though he ultimately had to dump it down the drain. “We used too much. It came out way too salty,” he says.