
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...
Read moreWhen 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...
Read moreBeer is in the details. Get them here.