food
Ainslie Forbes
The Magic of Soya Sauce
A Collection of Escarpment Labs Shoyu Experiments Through the Years It's no secret that we love food fermentation at Escarpment Labs, and that inc...
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food ferments
Tomas Fischer
Brewing Non-Traditional Saké with Kveik
When I started my co-op at Escarpment Labs, I took a great deal of interest in koji. Known as Aspergillus oryzae, this filamentous fungi has a plet...
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