Kilning

In a market with no room for error, neither is there room for avoidable off-flavors—including diacetyl and other issues caused by hop creep. Research continues into its causes and how best to avoid or eliminate it before beer leaves the brewery.

Could koji malt open new doors to flavor for creative brewers? Some researchers and a few breweries already are tinkering with the versatile molds responsible for sake, shōchū, and more.