As craft brewers worldwide seek new experimental pathways to creative expression, they are finding the study and practice of other traditional fermented beverages an enlightening pursuit. Kjetil Jikiun, Will Meyers and Todd Bellomy have professional experience in sake brewing as well as combining beer and sake. This presentation will outline techniques and applications of Aspergillus oryzae and sake yeasts.
Sake and Beer Hybrids: Techniques and Approaches
Craft Brewers Conference 2012
Location: San Diego, California
Speakers: Kjetil Jikiun & Will Meyers