The physicist Richard Feynman famously stated ‘All life is fermentation’. His conclusion finds merit in the fact that every civilisation across the world uses fermentation in their cuisine. Entrepreneurs Nakul Bhonsle and Prachet Sancheti find the Japanese elements of koji and miso to be most fascinating. Their workshop this week will explore the properties of these agents in enhancing craft beer.

For Bhonsle, director of Great State Aleworks, the fascination with koji began during a visit to Copenhagen in 2018. He says, “I wanted to learn how we could integrate it into the brewing process.” A few years later, he came across Prachet Sancheti’s venture, Brown Koji Boy, in Goa that explored a similar concept.