Maple Syrup and Smoked Pomegranate Kvass

Come and ask questions of two extremely skilled fermenters and cutting edge brewers, Chris Cuzme and Mary Izett. They create their brews at Fifth Hammer Brewing Company in Long Island City, where the event is taking place. Take a look at the menu! The Event is January 27th, 7 to …

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Kombucha

It occurred to us that we had not included kombucha in any of our descriptions for our upcoming event. See below for info about kombucha. We won’t have time to cover it, but kombucha is a tea fungus (yeast) starter. Eventbrite (Register at this link, or at the MeetUp link …

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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. …

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Let’s Get Startered

Yeast starters and starter cultures that contain yeast – like the original koji for which the Chinese Kanji (麹) was created – sometimes also contain other types of bacteria, fungus and even other yeasts. Take, for example, sourdough starter. It’s easy to turn that into vinegar because there are already …

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Death by Sourdough Starter

Well. Register for the January 27th event!

Malted Grains, Koji and Rhizopus. Amazing tasty foods and brews. #Zymes2020:

Monday, Jan 27, 2020, 7:00 PM

Fifth Hammer Brewing Company
10-28 46th Ave Long Island City, NY

8 Members Attending

Alkaline and acidic ferments from vinegar to beer to miso to natto to sake to amino sauces that are easy to make and healthy for you. About this Event Most people know about the acidic ferments and foods like vinegar, sake, miso, soy sauce, miso, beer, yogurt, kefir and an amazing variety of pickles. We’ve almost finished a two year research projec…

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Making Koji, Malting

A fermentable sugar is something that a yeast or bacteria uses as an energy source. Grains (cereals) such as barley or millet or rice have a lot of starch. To be useful they have to be broken down into smaller pieces called simple sugars. Filamentous fungus are a specific type …

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Taking Stock of and Making Stock from Sweet Corn

First the corn stock. You can actually make this with half eaten, older, or cosmetically challenged corn and it will still deliver the smell and taste we lust after in corn. If you are using fresh corn save the husks for making tempeh or tamales or little packets of natto …

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