Old School Beer with New Twist

I have been experimenting as much as I can with fermentation. However, living in the Caribbean I do not have access to hops or wheat generally, so I tend to make other ferments. Mainly fruit, sometimes added grains. But generally speaking I go old school, more Gruit style.

And recently I have been toying with the idea of making Kasiri/Masato, since all sorts of root vegetables are readily available here. But, instead of going through the nasty process if using spit for starch conversion, using Koji spores. I mean, that would work well, right?

Does anyone else here experiment old style?
Have any twists?

Mags

 

According to Europe. There is a huge world outside of it. The Americas have such a large and under appreciated history of beers and fermented drinks.Before I start on Masato I may kick it down to the back burner to make a banana beer. Malted Quinoa + Banana.