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.


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 their brews at Fifth Hammer Brewing Company in Long Island City, where the event is taking place. Take a look at their menu!

Try some things that we made using enzymes, and yeasts starters. We’ll answer any question that you have about anything fermented.


The following recipes demonstrate methods that are useful across the board for anything you brew. Yeast is involved, as are bacteria.

We measure the starting SG (specific gravity) and PH of everything. We count on bacteria to create lactic acid to lower the PH in some brews, but not this one.

We could easily just add some lactic acid up front to lower the PH quickly to protect the yeast from infection in any brew, but that does not avoid the need to always be sanitary. Even when you have an open brewing system like with sake.

Once the yeast takes hold it will be able to control the environment of the brew, but in many cases unless the lactic acid producing bacteria are prevented from infecting the moromi or mash, the yeast may not stand a chance.


Utensils hanging out in Star-san. You can even save it for bottle washing weeks later.

We’ll talk about sanitation in future posts. For now wash everything, use gloves, and boil everything that could come in contact with your brew.

Everything always follows strict rules of sanitation. Get some Star-san and use it. You could also use bleach, but that’s a lot more tricky.


Rice sugar extract, similar to a liquid malt extract.

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

Obviously introducing people to some basic principles of yeast starter building and maintenance for everything from sake to shoyu to beer if they haven’t been introduced is always a good thing.

We’ll discuss all these things at the event, and in future posts after the event.


Chocolate Koji Kvass (濁酒)- continued
  • 3785 grams (1 gallon) water
  • 1400 grams rice koji syrup (warm)
  • 445 grams barley koji syrup (warm)
  • 240 grams dried powdered barley malt extract

After straining the liquid 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. So we set the liquid we made in the previous post – our sweet little wort – and decided to make a more refined base for our Chocolate Koji Doboroku.

We boiled these together in a sanitized pot being careful not to scorch or burn the bottom.

  • 85 grams bittersweet chocolate

We added the chocolate right near the end of the boil of 60 minutes and mixed it well with a sanitized whisk. At the 50 minute mark is fine.


The cooling down wort waiting for it’s yeast.

When the boil got down to 90 F we added the yeast and stirred. You can use an ice bath and cold water to get the temperature down.

Proofed S.bayanus yeast ready to go.

After that, we put a sanitized lock top lid on top. We waited a week or so until we sampled it. Keep it at 72F or below if you can.

We may add some additional chocolate at this point similar to an infused sake. If you plan on doing that hold back some chocolate and let it steep in a small amount of alcohol or water in the fridge. Come try some.


Chocolate Koji Kvass (濁酒)


Heavily toasted rice koji (A.oryzae) sourdough bread.

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. The koji won’t change color much but will smell amazing.

The rice koji bread above is obviously not as dark as a pumpernickel bread would be. Bread made with rice or another koji is preferred, but use whatever leftover bread you have.

Use whatever koji you have. Can’t get your hands on koji? Use malt extracts. We’ll discuss those tomorrow.


Two hours after slow roasting our kojis and bread.

  • 24 cups boiled water, cooled down to 140F

Pour the water onto the mixture hanging over your fermenter in a brew bag. Stir the contents in the bag well.

Let sit, covered with a sanitized cloth or plastic wrap for 24 hours as close to 120F as you can.

It’s okay if you can only keep the temperature at 72F.


In the sanitized brew bag. In a fermenter (a plastic, food safe bucket that fits right into our cooler) that can easily be chilled.

We’ll decide what to do for yeast once you lift the brewers bag out carefully letting every last drop drip out. Don’t squeeze the bag, though. Save the dregs to make vinegar or compost it.

You can also dry it out and use as breading for fried foods or as a thickening agent.

You should have either brewers yeast, yeast balls, champagne yeast, sake yeast or even another type of yeast for tomorrow.


Ask questions at our upcoming event! There are two ways to register depending on whether you have cash or credit. Register here if you want to bring cash or make donations. If you want to register with a credit card use the Eventbrite link.