Coconut Fennel Beer

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 …

Continue reading

Part 2 of the Chocolate Brew

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 present and answer questions. They create …

Continue reading

Chocolate Koji Kvass (濁酒)

Recipe 150 grams rice koji 200 grams wheat berry or brown rice koji (or more rice koji) 300 grams heavily toasted cubed or ripped apart sourdough bread. Mix above ingredients and toast slowly in oven for two hours at 200F. Stir occasionally. Not burnt, but really brown for the bread. …

Continue reading

Walnut Amasake Bittersweet Chocolate Muffins

Baking with microbes Almost everything we bake, brew cook or ferment contains one or more microbes. Bacteria, yeasts, fungus and other fermented products that already contain microbes (like miso, milk kefir, and vinegar) work exceptionally well in and with baked goods. Even if you set aside the yeasts common in …

Continue reading