At SALT, experimentation doesn’t stop in the kitchen. We apply the same openness and curiosity to our drinks as we do to our dishes, combining new technologies with time-honoured methods. Both approaches help us provide answers to the questions of sustainable ingredient use while creating deep, layered flavours. Our koji beer, first introduced on our winter menu, is the perfect expression of this mindset.
The idea for the koji beer was developed by our colleague, Lőrinc. He has been working with fermentation for many years, both in the SALT kitchen and as a food engineer. His main area of focus is koji, a filamentous fungus called Aspergillus oryzae, which has been used in East Asia for millennia as a fermentation starter. This versatile ingredient plays an important role in the production of soy sauce, miso, sake and amazake. During his research, Lőrinc also realised that, in theory, koji should work in beer brewing.
Traditionally, koji hasn’t been used for the alcoholic fermentation itself, but rather to break down wheat starch into fermentable sugars with the help of enzymes. In beer brewing, this step is usually achieved by adding malt or germinating barley. With koji beer, the same process is carried out by the fungus with comparable efficiency, but a distinctly different flavour profile.
While Lőrinc works most confidently with koji, beer brewing requires a different set of expertise. This is why we partnered up with Gravity Brewing, an artisanal brewery based in Budapest, that focuses on fresh, tap-served beers instead of mass production. Our knowledge of koji and fermentation, combined with Gravity’s brewing experience, resulted in the newest, most exciting member of our drink menu.
During production, barley is cooked and inoculated with koji spores, then placed in a warm, humid environment. Over the course of a few days, the mould develops, and the enzymes break down the starch, creating natural sweetness. This mixture is then fermented further with brewer’s yeast until the final beer is born.
The result is a pale, elegant, easy-to-drink ale. Its flavour differs subtly from that of a traditional lager, with notes of yeast, scone and wheat without being too overpowering. The alcohol content is similar to a classic ale, yet its texture and deep flavour provide a distinctly different experience.
At SALT, the koji beer is served alongside our bread course. Its place in the menu is intentional: it offers a refreshing pause between the wines, creating balance and a moment of ease during the dining experience.
The beer is available exclusively at SALT and Gravity Brewing. At Gravity, it can be enjoyed straight from the tap, while at SALT, it is served in handmade, recyclable glasses, reflecting our commitment to sustainability and quality preservation.
Koji beer is a clear example of how we think about drinks and about our kitchen as a whole: working with natural fermentation processes, collaborating with local partners, and reinterpreting technologies that stood the test of time for a reason.
Although the koji beer is currently part of our winter menu, the project doesn’t end here. By pairing koji with different ingredients and beer styles, it still has much more to offer at the SALT kitchen.
