**Must be 21+ to attend this class!**
Microorganisms are all around us and can assist in making some of the most delectable fermented foods and beverages. In this workshop you will learn about utilizing wild yeast and bacteria to produce your own alcohol at home. You will learn about the culture, from past to present, around wild fermented alcohol and the advantages and disadvantages of this specific production method. With demonstrations and tastings, this experience is meant to be a gateway to the vast realm of home-brewing, taking a DIY and experimental approach to help illustrate the simplicity and excitement around wild fermentation.
Bundle this ticket with the Fermented Elixirs class to save!
NOTE: If you'd like to pay for this event with cash or check, please e-mail firstname.lastname@example.org or call 412-365-1118
10% discount for all Chatham University alumni!
Instructor: Trevor Ring
Trevor Ring is a Fermentation Enthusiast, Integrative Nutrition Health Coach, and dual degree MBA and Food Studies candidate at Chatham University. Over the past seven years he has sold his own fermented products under the business Tringo Cultures, created a Fermentation CSA, and worked for numerous fermentation-based businesses. Learning directly from the well-known fermentation revivalist, Sandor Katz (author of Wild Fermentation and The Art of Fermentation), Trevor naturally fell into teaching numerous fermentation workshops over the past four years. In 2018 he became the President of the Fermentation Club at Chatham University and started teaching workshops at Phipps Conservatory.