Episode 095 | Using Koji To Malt Barley w/ Tom Williams and Dr. Brett Taubman
The Brü Lab
00:00
Intro
This chapter highlights the innovative application of koji mold in the malting process of barley, aiming to enhance brewer access to fermentable sugars. The hosts evaluate experimental results on koji-germinated barley, comparing its malt quality with traditional methods and discussing its potential impact on the brewing industry.
Transcript
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