History
Since launching in February 2020 by our founder Youngwon Lee (who has 12+ years of global experience working with alcohol brands) we've grown rapidly. Starting with a pop-up taproom on Nob Hill that teamed up with Chef Danny Wright (former chef at the Michelin-starred Saison in San Francisco) we offered our one-of-a-kind beers paired with mouthwatering bites and quickly created a buzz resulting in packed tables, media features, and waves of 5-star Yelp reviews. Then, COVID-19 hit. Overnight, everything stopped; but the desire for Dokkaebier continued. Although the pandemic led to closing our in-person venue, we were able to grow across NorCal because of our shift to home deliveries. Now, we're continuing to expand as we widen our delivery reach and move into more stores.
Specialties
Introducing Asian-inspired brews to the craft beer scene. We combine unique and tasty ingredients with traditional beer styles. Ingredients like bamboo leaves, lemongrass, Szechuan peppercorns, galangal and even kimchi cultures!