Tuesday, June 12 at 6pm
Kombucha is an effervescent fermentation of sweetened tea that employs a gelatinous symbiotic colony of bacteria and yeast, which is sometimes referred to as a ‘mushroom’ or ‘mother’. In this hour and half workshop you will learn how to successfully brew a batch of Kombucha, how to troubleshoot problems that may arise during the brewing process as well as techniques to develop your own experimental kombucha flavors and ideas for using up extra SCOBY and kombucha.
You’ll come away with tea, sugar, a gallon glass jar for brewing and some knowledge on how to brew your own batch.
Advance registration required, to purchase tickets, click here or call 920.868.3334 ext. 3