S.A.K.E.B.O.M.B.

Описание

A hybrid between Sake and Beer, brewed for the Rare Beer Challenge to support Rare Disorders NZ.We steamed a mountain of sushi rice and inoculated it with Koji spores, a fungus used when making soy sauce, miso and Sake. The Koji Rice was then added to our barley mash, where it helped convert starches to sugar, and imparted some funky flavours and aromas, notably black tea leaves and banana bread. More Koji Rice was then added to the fermenter, where we fermented the beer with a kveik yeast at high temperatures that suited both the yeast and the Koji culture.Expect big fruity aromas and flavours like pears, melons, and bananas from both the yeast and the Koji, along with soft funky notes like earth and mushrooms exhibited by the Koji.