Oct 13, 2024 - October 13, 2024(9am - 5pm)

Fermented Drinks and Sourdough

Taught by: Alex Lewin

Workshop Fee: $125.00

Before there was refrigeration, or even canning, there was fermenting. Fermenting allows us to save food and drinks, while enhancing their nutrient content and (generally!) their flavor. Fermenting is enjoying a renaissance today, for a few reasons: (1) It enhances the nutrient content of food; (2) it allows food to stay edible for longer; and (3) it builds community and is fun. Fermenting is also an important puzzle piece in resilient, self-sufficient local food systems. In this class, we will start a variety of fermented beverages, and you will go home with several samples. We will also discuss sourdough, start it, and work with it. *Note: We will be working with gluten and dairy. There is no way for us to accommodate people with allergies to one or both of them.

Skills and Techniques: We will discuss and/or make some or all of the following (and perhaps other things):

  • Brines and tonics (eg., beet kvass)
  • Dairy ferments (kefir and yogurt)
  • Fruit wines
  • Kombucha
  • Water kefir (aka tibicos, “Balm of Gilead”)
  • “Ginger Bug”
  • Tepache (pineapple wine)
  • Sourdough starter, porridge, and perhaps crackers


Materials Fee: $20 – $30 paid directly to the instructor.

Special Tools or Equipment: An apron and a dishtowel, a cutting board and a chef’s knife, painter’s tape or masking tape and a Sharpie pen, (optional) copies of Alex Lewin’s books (also available for purchase at the workshop): “Real Food Fermentation, Revised and Expanded” and “Kombucha, Kefir, and Beyond”

Workshop Policies: Please be sure to read our policies before you register for a workshop which can be found here Workshop Policies

12 in stock

(please choose all meals if you are staying on campus.)
We ask students to purchase a meal plan. Our chef can accommodate most dietary needs so please note any restrictions you want us to be aware of on the checkout page.
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