Coconut Fennel Beer

Roasted Sourdough Coconut Fennel Bread in a rich malt broth.

Eventbrite (Register at this link, or at MeetUp for cash donations)

January 27th, 7 to 9:30 come ask questions about any of the recipes or methods used in this post. Two extremely skilled fermenters, and cutting edge brewers, Chris Cuzme and Mary Izett will be in house helping us answer questions.

They create their brews at Fifth Hammer Brewing Company in Long Island City, where the event is taking place. Take a look at their menu! And try some things that we made using enzymes, and yeasts starters. We’ll answer any question that you have about anything fermented.

We used lots of different types of grains inoculated with koji. We made syrups out of them by making amasake from both rice and barley inoculated with Aspergillus oryzae (koji), then slowly boiled them down to a very thick sweet paste.

You could use store bought barley malt or rice syrup.

We also added some DME, or direct malt extract, to the broth or what is called the mash if you are making beer. You could use all powdered DME if the syrups are too time consuming or expensive.

Sweet Malted Wort meets Toasted Coconut Fennel Sourdough Bread

Our yeasts were from what are sometimes called Shanghai yeast balls. These typically contain koji as well as other fungal enzymes like the ones you can make tempeh with called Rhizopus oryzae.

These enzymes work to break down big starches into small digestible sugars for humans, and for yeast food. When starches are broken down like this they are then called fermentable sugars. The yeast can eat them and create alcohol and gas.

Yeasts balls crushed up, and a fancy instrument to measure the SG of your beverage. This is important when you want to know how much alcohol something contains. Not much at all at the start – or at the end.

Chinese yeast balls called 麹 in traditional Chinese also contain specific bacteria that are widely used in the food sector to turn starches into sugars, including for fermenting. The Japanese recognize the word 麹 as meaning koji as well.

But the Japanese got their alphabet (or kanji) from the Chinese. It’s a system of pictograms. The Japanese dramatically altered both the language and the koji so that now most people refer to koji as the purified, Aspergillus only Japanese version.

Chinese starter cultures are dramaticaly different, but do often contain some Aspergilllus oryzae as well. It can be confusing when 麹 is used. All the great spore producers are in Japan.

The original koji mash we boiled.

We wanted to introduce people to the concept of mashing, above, as well as adding house made or store made malt extracts in powder or liquid form.

If you have enough you won’t even need the powdered malt extract. On the other hand, you could double the dried malt extract and skip the koji syrups. (original recipe)

The yeast forming a nice top of the beer. This beer doesn’t have hops, though. So this is really, really old school.

After straining the liquid we had intended to use for something else we realized we had lots of liquid koji extracts in the refrigerator. We also had lots of sourdough bread that had some flavoring components in them. Those became this spiced beer.

  • 6000 grams liquid cooled down to 95 to 105F
  • 950 grams heavily toasted sourdough bread (coconut and fennel sourdough bread was used in this recipe)
  • 22 grams crushed yeast balls (2 to 3 balls)

When the malted liquid made from either koji syrups or liquid or powdered malt – your goal is a starting SD of 1.040, but don’t worry about it if you can’t measure it – is below 105F, pour over the sourdough and let it absorb the liquid. Keep warm.

After about an hour the bread should have absorbed the liquid and be around 95F. As long as it’s between 72F to 95F it’s okay. Add the crushed up yeast balls and stir for about 5 minutes.

Cover with a towel and leave in a warm place for about an hour. Stir well again and put in a sanitized container. It should not fill the container more than half full. Put in warm area, maintaining a temperature as close to 82F as you can, covered with an air lock or just a sanitized cloth. Stir once or twice a day for 3 days, tasting as you go along.

At day 3 strain the mixture well with a sanitized strainer. Put in smaller sanitized container and let it settle for a few hours. Then pour off the top liquid into sanitized bottles and let sit again, this time in a cool area.

Either pour off the liquid again after about 12 hours – rack it some more while pouring the liquid through a very fine nut bag or brewing bag – or don’t and refrigerate until very cold.

Leave about an inch space in each bottle, then seal the bottles tightly. Be aware of carbon dioxide buildup. Burp the bottles if they appear to be building up gas.

Careful when taking the bottles from a very cold refrigerator to a warmer area. As with water kefir and milk kefir, open bottles with a towel over a bucket if necessary.

Ask questions at our upcoming event! There are two ways to register depending on whether you have cash or credit. Most people are registering using Eventbrite, but register at our MeetUp page if you have cash or can’t afford anything. Just register.

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