Event Details
- Members $45
- Nonmembers $55
Have you met the mother? Not your biological one–the one that makes kombucha! This hands-on and demo-based workshop does a deep dive into the world of bubbly, non-alcoholic/low-alcoholic beverages. Join Trevor Ring of Community Cultures to learn how to brew kombucha at home with creativity and confidence! We will also examine how to turn flavorful ingredients into fun soda pop with tibicos (aka water kefir) and wild fermentation! Participants taste their way through the 2.5-hour workshop, participate in a hands-on soda-making activity, and walk away with a kombucha mother, tibicos culture, and jar of soda to ferment at home.
Program suitable for adults (18+) or ages 16+ if accompanied by an adult
Speaker
-
Trevor RingFermentation Educator & Owner of Community Cultures
Trevor Ring received an MBA and MA in food studies from Chatham University and has taught on the topic of fermentation for nearly a decade. His business, Community Cultures, produces seasonal products and aims to make fermentation accessible and inspiring for everyone. He is passionate about using fermentation to build community, create a more resilient food system, and harness creativity.
Have you met the mother? Not your biological one–the one that makes kombucha! This hands-on and demo-based workshop does a deep dive into the world of bubbly, non-alcoholic/low-alcoholic beverages. Join Trevor Ring of Community Cultures to learn how to brew kombucha at home with creativity and confidence! We will also examine how to turn flavorful ingredients into fun soda pop with tibicos (aka water kefir) and wild fermentation! Participants taste their way through the 2.5-hour workshop, participate in a hands-on soda-making activity, and walk away with a kombucha mother, tibicos culture, and jar of soda to ferment at home.
Program suitable for adults (18+) or ages 16+ if accompanied by an adult
Speaker
-
Trevor RingFermentation Educator & Owner of Community Cultures
Trevor Ring received an MBA and MA in food studies from Chatham University and has taught on the topic of fermentation for nearly a decade. His business, Community Cultures, produces seasonal products and aims to make fermentation accessible and inspiring for everyone. He is passionate about using fermentation to build community, create a more resilient food system, and harness creativity.
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