JOURNAL ARTICLE

Kimchi.

  • Published In: Craft Beer & Brewing Magazine, 2023, n. 58. P. 24 1 of 3

  • Database: Business Source Ultimate 2 of 3

  • Authored By: Stange, Joe 3 of 3

Abstract

Instead of throwing some fermented kimchi into the kettle or fermentor, Gorilla's approach - led by brewer Youngjae Jo - was to "use every ingredient that you find in kimchi", Edwards says. "We wanted to embody our proud kimchi in a beer", says brewer Youngjae Jo. "It is fermented with kimchi Lactobacillus, and all kimchi ingredients - such as cabbage, radish, garlic, ginger, and chili powder - are added to create a clean, intense kimchi taste." Brewing FOR THE MOST PART, there are three kinds of people in this world: People who don't know kimchi, people who've had kimchi and think they know something but don't realize how little they actually know (hi, it's me), and people from Korea. [Extracted from the article]

Additional Information

  • Source:Craft Beer & Brewing Magazine. 2023/09, Issue 58, p24
  • Document Type:Article
  • Subject Area:Ethnic and Cultural Studies
  • Publication Date:2023
  • ISSN:2334-119X
  • Accession Number:173508698
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