A mixed fermentation beer with yuzu (and a pinch of ginger). We partially fermented the Koji Kondo (sake beer), then let the lactobacillus bacteria at it. We then dried the beer out at cold temperatures with lager yeast and added yuzu juice for extra citrus flair. The resulting beer is floral, yogurt-y and lemony like the Koji, plus tart and citrusy thanks to the lacto souring and yuzu.
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