Ancestral Fermented Drinks / Day Workshop / MARCH 9
Sunday March 9th
10am - 4pm
Naturally fermented drinks with low or no alcohol have been gaining popularity recently because of the number of associated health benefits. Join Fermentary co-founder, Rachel, for a day workshop in Newlyn (including a light ferment inspired lunch) to learn how to ferment and blend these age old tonics using natural yeasts and botanical extracts.
We will learn about fermented drinks from all over the world including water kefir, tepache, shrubs, bread kvass (the precursor to beer!) and beet kvass (the drink of athletes)
We’ll delve into the ancestral methods used to ferment this range of no and *low alcohol drinks which all have an unbeatable depth of flavour and millions of beneficial bacteria.
*wild ferments can reach low levels of alcohol, ca. (sometimes up to 3% ABV) but during the workshop we can also learn how to keep these down to under 1.2% ABV
10am - 4pm inching 1 hour for lunch
£85
What is included:
A glass of water kefir on arrival
All ingredients and equipment to make and take home 4 litres of naturally fermented drinks
50g water kefir grains for ongoing production
A ferment inspired light lunch
All recipes and methods via email
Sunday March 9th
10am - 4pm
Naturally fermented drinks with low or no alcohol have been gaining popularity recently because of the number of associated health benefits. Join Fermentary co-founder, Rachel, for a day workshop in Newlyn (including a light ferment inspired lunch) to learn how to ferment and blend these age old tonics using natural yeasts and botanical extracts.
We will learn about fermented drinks from all over the world including water kefir, tepache, shrubs, bread kvass (the precursor to beer!) and beet kvass (the drink of athletes)
We’ll delve into the ancestral methods used to ferment this range of no and *low alcohol drinks which all have an unbeatable depth of flavour and millions of beneficial bacteria.
*wild ferments can reach low levels of alcohol, ca. (sometimes up to 3% ABV) but during the workshop we can also learn how to keep these down to under 1.2% ABV
10am - 4pm inching 1 hour for lunch
£85
What is included:
A glass of water kefir on arrival
All ingredients and equipment to make and take home 4 litres of naturally fermented drinks
50g water kefir grains for ongoing production
A ferment inspired light lunch
All recipes and methods via email
Sunday March 9th
10am - 4pm
Naturally fermented drinks with low or no alcohol have been gaining popularity recently because of the number of associated health benefits. Join Fermentary co-founder, Rachel, for a day workshop in Newlyn (including a light ferment inspired lunch) to learn how to ferment and blend these age old tonics using natural yeasts and botanical extracts.
We will learn about fermented drinks from all over the world including water kefir, tepache, shrubs, bread kvass (the precursor to beer!) and beet kvass (the drink of athletes)
We’ll delve into the ancestral methods used to ferment this range of no and *low alcohol drinks which all have an unbeatable depth of flavour and millions of beneficial bacteria.
*wild ferments can reach low levels of alcohol, ca. (sometimes up to 3% ABV) but during the workshop we can also learn how to keep these down to under 1.2% ABV
10am - 4pm inching 1 hour for lunch
£85
What is included:
A glass of water kefir on arrival
All ingredients and equipment to make and take home 4 litres of naturally fermented drinks
50g water kefir grains for ongoing production
A ferment inspired light lunch
All recipes and methods via email