Koji mold is used to make a wide range of fermented products in Asia, including alcoholic beverages like sake. Koji produces amylase enzymes that break down starches in grains to produce fermentable sugars. White koji is a distinct variety that also produces acids; mainly citric acid but small amounts of others. This seminar will provide information on koji and describe how to use white koji to brew unique sour beers, including example recipes and samples.
Access premium member content for $4.99/month. Join Now
Access premium member content for $4.99/monthJoin for $4.99
Already a member? Login here