Fermented Beverages

Thursday May 16, 2024 06:00 PM EDT
Cost: $55.00

From the venue:

Learn how to make your own fizzy herbal sodas while talking about the science behind them and why they are good for you.
Fermentation is one of the oldest food processing methods still used today. Scientifically known as zymology, it converts carbohydrates into alcohols, carbon dioxide, yeast, or bacteria. Beer, miso, sourdough, kefir, kimchi, and many other delicious foods we love are the product of fermentation. Discover the basic science behind how to ferment for beverages.
Cheryl Paswater, Chief Fermentationist & CEO
Cheryl Paswater is the Chief Fermentationist of Contraband Ferments and Functional Medicine Practitioner as well as an educator, health coach, sous chef, artist, and writer. She previously co-organized the NYC Ferments Meetup and NYC Fermentation Festival. She has been a contributing writer for Edible Magazine as well as a contributor to the book “Miso, Tempeh, Natto” and is currently working on her first book on fermentation. You can find her teaching workshops and speaking on fermentation and health at in person workshops, online classes, and at festivals both regionally and internationally. She is a recent transplant to Atlanta after splitting her time between Brooklyn, NY and Richmond, VA with her partner, her cat named Koji (which means “moldy rice”) and all of her cultures as pets (aka: bacteria, yeast, and mold).
Schedule: Thursday, May 16, 6 – 7:30 p.m.
Fee: $55 (Member $50)
Registration Deadline: May 9 
Instructor: Cheryl Paswater
Member Registration 
Non-member Registration

More information

At

Atlanta Botanical Magnum
1345 Piedmont Ave. N.E.
Atlanta, GA 30309
(404) 876-5859
atlantabg.org
neighborhood: