In the press

From chocolate to samphire, there are no limits to creativity in beer

A feature on Portuguese brewers working with unusual ingredients. In the section "What does koji bring to beer?", João Alves talks about the beers he has been developing with Fermentage, in Marvila, Lisbon: a rice koji ale with green tea and cherry blossom, and a stout with barley koji, smoked malt, dark miso and shiitake.

These days we think of koji as an ingredient, a tool.

João Alves, to Fugas