Ancestral Fermented Drinks / Day Workshop / AUGUST 10
Sunday August 10th
11 am - 3pm
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 delicious 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, bread kvass (the precursor to beer!) and beetroot 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
11am - 3pm including 1 hour for lunch
Limited to 8 spaces
£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 vegetarian lunch
All recipes and methods via email
WhatsApp chat group (optional) for questions post event
Sunday August 10th
11 am - 3pm
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 delicious 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, bread kvass (the precursor to beer!) and beetroot 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
11am - 3pm including 1 hour for lunch
Limited to 8 spaces
£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 vegetarian lunch
All recipes and methods via email
WhatsApp chat group (optional) for questions post event
Sunday August 10th
11 am - 3pm
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 delicious 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, bread kvass (the precursor to beer!) and beetroot 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
11am - 3pm including 1 hour for lunch
Limited to 8 spaces
£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 vegetarian lunch
All recipes and methods via email
WhatsApp chat group (optional) for questions post event