Episode 082 | Using Koji To Turn Brewery Waste Into Food Seasonings w/ Jonah Greenbaum-Shinder
Jonah Greenbaum-Shinder, Head of Food Fermentation and Business Development at Escarpment Labs, joins Cade in the lab to chat about his work on using koji rice to turn brewery waste into usable shoyu (soy sauce) and yeast garum, vegan fish sauce alternative. The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Read More | Make Your Own Koji - Escarpment Labs Using Koji To Transform Brewery Waste Into Seasonings
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Show Notes
Jonah Greenbaum-Shinder, Head of Food Fermentation and Business Development at Escarpment Labs, joins Cade in the lab to chat about his work on using koji rice to turn brewery waste into usable shoyu (soy sauce) and yeast garum, vegan fish sauce alternative.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
| Read More |
Make Your Own Koji - Escarpment Labs
Using Koji To Transform Brewery Waste Into Seasonings
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