Better Bochet
The deep copper color, vanilla aroma, and notes of caramel and burnt marshmallow of bochet have long been of interest to us. But, all too often, a bochet passed to us at a club meeting or sampled at Club Night managed to disappoint. The bochets we tasted lacked body, were…
Fermenting All of It! Filling the Table with Home Fermented Goodness
Learn the similarities and differences among fermented products like vinegar, kombucha, sauerkraut, and other fermented vegetables.
Brewing Wild
John Wilson spent a year making only spontaneously fermented beer. This seminar explores the history of open fermenting, the science behind the practice, its current uses in traditional fermentation practices, as welll as a walk-through of fermenting a wild beer and a wild mead. Share in the lessons learned from…
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