TIN TALKS: KOJI: SAKÉ, MISO, SHOYU… & LAMBIC
HAL 5Evert Schraepen (Donck) Widely known as Mr. Koji, Evert will tell us what saké, miso and lambic have in common. By combining his passion for both saké and lambic, he is pushing the boundary of lambic through the use of koji mold on beer barley. You will learn what koji is, go through its process […]