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Discover the world of fermented drinks with Anna
3 hours with Anna
Knowledge in fermentation
Your own ginger beer, fruit kvass and water kefir
£70
per personThe workshop in detail
Join Anna for an informative introduction to non-alcoholic fermented beverages. This workshop is ideal for anyone interested in learning about fermented beverages, but may not be a fan of kombucha. It offers an alternative way to experience the benefits of fermentation.
The course will cover the basics of fermentation with a focus on how it applies to drinks. You will learn about primary and secondary fermentations, drink maintenance and how variations in the fermentation process affect the final flavour. Tutors will explain practical techniques and tips for making your own fermented drinks at home.
You will make a ginger bug, a starter culture for ginger beer, which you can take home to start brewing. The course will also show you how to use the ginger bug to start other fermented drinks and how to make other flavourful starter cultures. In addition to ginger beer, you will make fruit kvass and water kefir, using the grains provided. Throughout the course, the instructors will also discuss the history and cultural significance of these drinks.
By the end of the workshop you'll have a clear understanding of the fermentation process and leave with the ingredients and knowledge to continue brewing at home.
Workshop location
Easily accessible by transport
Additional information
Language of the workshop
English
Meet James, Jeanne and Anna
Fermented goods producers
The Fermentarium is dedicated to the small-scale production of fermented food and drink. Since 2014, the team has been running workshops and courses in Walthamstow, London, with a focus on hands-on learning. Initially, the focus was on making sourdough bread, but in March 2016, Anna joined the team and additional courses were introduced, including kombucha, soft fermented drinks, cultured condiments and dairy fermentation.
The team is made up of experienced professionals with different areas of expertise. James runs the sourdough workshops, teaching people how to make their own bread. Jeanne, who has a Master's degree in the Anthropology of Food, teaches the lactic fermentation classes and provides an insight into the fermentation process. Anna runs the courses on kombucha, fermented milk, soft fermented drinks and cultured condiments, offering a wide range of fermentation techniques.
At The Fermentarium, participants are guided through practical, hands-on lessons where they learn essential fermentation skills. Whether you're new to fermentation or have previous experience, their workshops will give you the tools and knowledge to confidently create your own fermented foods and drinks.
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