https://www.facebook.com/FermenthingsLab/posts/1275321416227217
Today was a quite big leap in our pursue of creating a new type of lemonade.
9 months ago we got a research and development grant from @innoviris @hub.brussels @environment.brussels around circular innovation for our project ferment’dreches
The challenge: create a lemonade based on spend grains using a Koji innoculation and scale it up so breweries can use the technology in their brewery.
After months of fine-tuning the process, understanding the world of Koji and building a lab that can produce a more stable end result we were able to make a 200l test brew at @lannexe_brasserie_fermenterie today. We thank them for this wonderful collaboration and hope to bring you more good news in the following weeks about this scale up.
What we can share about the flavor profile: these Dramaz, as we call them (drêches - amazake) have a complex sour profile as with lambic but with a more grainy and fresh aftertaste. It will not replace lemonade but maybe be a non alcoholic alternative for food pairings.
Stay tuned
