Koan’s Non-Alcoholic Pairing by Eric Heilig

Eric from R&D has created a non-alcoholic pairing for Koan, Kristian Baumann’s pop-up restaurant, following a similar approach to everything we do at the distillery. 

Koan’s Non-Alcoholic Pairing by Eric Heilig

Eric from R&D has created a non-alcoholic pairing for Koan, Kristian Baumann’s pop-up restaurant. He followed a similar approach to everything we do at the distillery. Eric combined different fermentation methods and blending techniques to come up with complex drinks reflective of our work on flavors.

  1. Water kefir, oxidized green gooseberry juice, very acidic lime leaf kombucha and salt, fat washed with cocoa butter and served with a little lemon verbena.

  2. Hibiscus kombucha with wild andaliman pepper, infused with black keemun tea post fermentation to bring some tannin to the blend.

  3. Dried apricot water with hemp kombucha, very acidic fig leaf kombucha, roasted red currant wood and elderflower vinegar.

  4. Milk oolong tea with a kombucha made from woodruff treated like pu err tea and sour cherry juice.

  5. Corn tea made from roasted kernels, fresh kernels, corn husk and silk, infused with burdock root, cacao husk and barley koji. Served with fresh pomelo zest and black lime.

  

 

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