Episode 095 | Using Koji To Malt Barley w/ Tom Williams and Dr. Brett Taubman

This week, Appalachian State University master's student, Tom Williams, and Director of Fermentation Sciences, Dr. Brett Taubman, join Cade in the lab to discuss their work on using koji to malt barley for brewing beer.

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Characterization of Unmalted Barley Treated with Aspergillus oryzae