Fermented Beverages, Sunday May 26th, 1:00-4:00 pm
Ever wondered how your grandad made his own carbonated root beer? Or what kombucha is? In this focused workshop, we’ll explore the wide world of fermented beverages. From kombucha to kvass, ginger beer to fizzy sweet cider, we’ll look at the actions of microbacteria that turn the most mundane of ingredients into incredible delights! After a brief presentation on the theory of yeast and lactobacillus-based ferments, we will spend the workshop preparing a variety of drinks.
Samples will be provided, and each participant will take home the recipes and techniques necessary to independently explore and create fermented beverages, skills which will last a lifetime. I will also bring kombucha cultures to distribute. If you would like one, please bring your own mason jar and lid.
This workshop will be taught by Chris Lambden, who has been fermenting up a storm since ’08, inspired by that first, questionable batch of kim-chi, as well as the work of Sandor Katz, the author of “Wild Fermentation”. Since then, he’s completely fallen in love with all things fermented, and has experimented widely. With a varied repertoire under his belt, Chris is a seasoned presenter on the topic, offering a great deal of knowledge and passion.
NOTE: due to the youth nature of this workshop, we will not be making
any alcoholic drinks.Suggested donation: $10 (no one turned away)
Location: the straw bale building at the Compost Education Centre, 1216 North Park St
Please visit our Eventbrite page to register, as space is limited.