What do you do with leftover buckets of kasu? Make beer of course.
Wait - what’s kasu? Kasu is the lees, or residual yeast, left behind when sake is made, with the byproduct often used in a marinade and at times, makes its way into cosmetics. But if you’re Molly Rose, of course, you’re going to take those leftovers - sourced from Melbourne Sake - to create a sour beer. Ginger, Sake And Dreams is part of Molly Roses ongoing Not Wasted which sees them work with like-minded businsesses to save leftovers that would otherwise make it to landfill. While I don't know what dreams taste like, to my mind this is something of an incredibly complex, textural ginger beer where that spice's aroma spills out of the glass and is joined on the palate with zippy green grape and a zesty tartness.
Also fresh from the brewery is another quintessentially Molly Rose beer; a barrel-fermented saison named after one of the Flaming Lips’ greatest tracks. Do You Realise? was fermented on freshly emptied raspberry sour barrels and brings plenty of funk, grapefruit rind, lemon zest, fresh hay and a complex and lasting sour finish.
Do you realise, that we're floating in space?
Will Ziebell
Published March 6, 2024 2024-03-06 00:00:00
