Fermentation Fest from Local Eyes on Vimeo.
Fermentation is an amazing process which produces flavors that are unobtainable in any other way. Flavors range from sweet to sour to umami. Entire populations have relied on fermentation as a form of preservation before refrigeration .Many cultures believe fermented foods and beverages are the key to longevity and happiness in life. Health benefits are ample and our society is embracing fermented foods more and more each and every day.
The Fermentation Festival & Market is a celebration of everything fermented. Guests will have the opportunity to sample fermented foods and beverages from across the country. Participants include Craft Brewers, Local Distillers, Kombucha Breweries, Wineries, Restaurants and Sauerkraut Makers.
The festival strives to increase awareness about fermented foods and beverages. Educational Seminars will be offered on a variety of topics.
This years festival will also feature the First Annual Pickle Toss. Starting at 4:15pm contestants will fling, toss and throw pickles into their teammates mouths from a distance. Sign up at the festival for your chance to win serious bragging rights that also come with a gallon of pickles and $50.
Check out http://www.fermentationfestival.com/ for more information
This event will include education on the following topics:
Homebrew Kombucha
Jenni Lyons | Founder, Happy Leaf Kombucha
Brewing Kombucha or Fermented Tea is a fun project to do at home. This class will go over the basics of Kombucha Brewing which will include – choosing the right tea, finding the right fermentation vessel, growing your own SCOBY Culture, keeping your culture healthy and flavoring.
Saturday | 5:30pm
Sunday | 5:30pm
Kefir Fermentation
Eileen Richardson | MM Local Fermentation Specialist, CookAndCulture.com
Come learn about the incredible health benefits and delicious taste of water kefir. Feeding off sugar or coconut water, kefir is a simple ferment with a mild taste. We will learn about the history of this ancient culture, the many uses and beneficial qualities of kefir, how to maintain the grains at home, how to make probiotic sodas, vinegars and condiments, as well as the use of milk kefir.
Saturday | 4:30pm
Sunday | 4:30pm
Cheesemaking by Fromage to Yours
Jackie Rebideau | Founder, Colorado Cheese Festival
Jackie Rebideau, founder of the Colorado Cheese Festival, A Fermented Affair radio show, and Mobile Meltz food truck, will demonstrate the basics of home cheesemaking. During this educational session, guests will experience the magic of separating household milk into curds and whey. They will then enjoy samples of the end product: FRESH MOZZARELLA!
Saturday | 5pm
Sunday | 5pm
Crafting Seasonal Small Batch Fruit Wines
Alexandra Svoboda | Arise Botanicals
This hands on workshop will explain how to select seasonal fruits, herbs, and flowers to process into wine. An abbreviated brewing process, including calculating the gravity to determine the alcohol content of your finish product, will be demonstrated. Wine samples will be available and participants will leave fully prepared with the knowledge of how to make wild wines at home.
Sunday | 3:50pm
Basic Kimchi and Kraut:
Learn how to make your own countertop ferments
Mara & Willow King | Co-Founders, Esoteric Food Company (Makers of Ozuké Pickled Things)
Learn a straight forward approach to pickling at home, including safety, simple recipes and insight into different approaches from different sides of the globe.
Saturday | 6pm
Fermented Korean Foods
Joseph Kim| DAE GEE Korean BBQ
TBA
Making Beer at Home
TBA
Sake 101
Tasting and Homebrewing
Marc Hughes | Head Brewer, Gaijin 24886 Brewery
It brews like beer and tastes like wine! Join Marc Hughes, head brewer at Gaijin 24886 Brewery, and delve into the deep mystery that is sake! This class will go over the basics of sake, how to enjoy it, and how to make great sake at home.
TBA
Lacto-fermented Vegetables
We will learn how to introduce healthy bacteria into our systems with mouth watering homemade products! By breaking down the food beforehand, fermentation makes nutrients and minerals more available for absorption. These raw, live active foods aid in digestion, heighten immune response, and are both alkalinizing and cleansing to the body. We will discuss the myriad health benefits, and demonstrate how to make various types of live pickles and sauerkraut.
TBA
Additional educational classes $5
The Brewing Realtor 