Exploring Koji Malted Barley in Brewing

This chapter investigates the creation and sensory characteristics of Koji malted barley, comparing it to traditional malted barley and highlighting its flavor profiles. It discusses malt quality metrics, demonstrating that while Koji malt performs closely to Pilsner malt, it has unique properties that make it suitable as a complementary ingredient rather than a replacement. The implications for brewing, including potential applications in creating hazy beers and low-alcohol options, are also examined, along with innovative trends in genetic modification for enhanced enzymatic activity.