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===Using Koji in Beer Fermentation===
See also:
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2598642790163919/ MTF post by Jeffrey Airman (KOJI BROS#KOJIBROS). Using koji and rice to ferment dextrins in a coolshipped/mixed fermentation ale with wildflower honey and Japanese seaweed salt.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2172128482815354/ MTF post by Justin Amaral. Making Peruvian purple corn Chicha using Koji to do the starch conversion, along with some kveik cultures, wild ''Saccharomyes'', ''Lactobacillus'', ''Pediococcus'', and ''Pichia''.]
===Makgeolli===
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2882935991734596/ MTF post by Denise Rheault on brewing Makgeolli.]See also [https://takjoo.files.wordpress.com/2015/03/a-primer-on-brewing-makgeolli.pdf this primer guide] on making Makgeolli.
* [https://www.facebook.com/groups/MilkTheFunk/permalink/3277030195658505/ MTF post by Denise Rheault on the temperature and humidity for incubating Nuruk.]
===Additional Articles on MTF Wiki===
* [[Mixed Fermentation]]
* [[Indigenous Styles]]
===External Resources===
* (Book) "Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation" by Jeremy Umansky and Rich Shih.
* [https://www.masterbrewerspodcast.com/165 "Bypassing the Malting Process with Koji," MBAA podcast.]
* [https://www.youtube.com/watch?v=4CGTLJlE7-M The Session | Josh Hembree of Setting Sun Sake Brewing Co.]
==References==