Dr. Brett Taubman

Joining the conversation are Tom Williams, a master's student from Appalachian State University focusing on koji's role in barley malting, and Dr. Brett Taubman, an esteemed fermentation sciences director and brewing expert. They delve into the innovative use of koji mold in malting barley, enhancing fermentable sugars and potentially revolutionizing brewing methods. The discussion also touches on koji's historical significance in whiskey production, unique flavor profiles in brewing, and the exciting possibilities of new microbes in fermentation science.