Bitters are a classic drink and cocktail ingredient made from spices, flowers, barks, fruit peels, and more! People have been adding bitter ingredients and flavors to alcoholic beverages since the time of the ancient Egyptians, but our modern concept of bitters was invented in the early 1800s as medicine for supporting gut health, stomach upset, and more! 

Many bitters companies closed during the American Prohibition era and the ingredient was almost lost forever, but in recent years, mixologists and craft cocktail makers have brought bitters back to prominence. In this course we will cover basic principles behind making drink bitters for some rockin' cocktails and mocktails at home! 

We'll make a small bitters mix for you to take home as well! 

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Note the "Location" below which indicates if a particular class meets online or in person. Price differences may apply. Confirmation emails will contain specific logistics.

Fermentation is one of our oldest food processing methods. Scientifically known as zymology, it refers to the conversion of carbohydrates into alcohols, carbon dioxide, yeast, or bacteria. We'll cover the basic science of how to ferment tea to make kombucha, how it can improve your gut health, and ways to brew it yourself. You'll try your hand at preparing a drink and some fruit leathers.

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Locally brewed beer, cider, kombucha, kimchi, pickles, stinky cheese, cured meats, sourdough, tangy farm-fresh yogurt, and a myriad of mushrooms! If it’s funky or fermented, we’re gonna celebrate it! Enjoy kombucha making workshops, sauerkraut making class (it’s so easy), canning talks, cheese chats and tastings, and more. Click HERE to join our Kombucha Homebrew Contest!

https://eastonfarmersmarket.com/event/funkyferments/

Fermentation is one of the oldest food processing methods still used today. Scientifically known as zymology, it is the conversion of 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.

In this course we will cover the basic science behind making fermented veggies of all sorts, why it’s good for you, and we’ll teach you how to make it yourself. If you are interested in Old World food preservation, gut health, or fermentation in general, this is the class for you! 

We'll make a pint of sauerkraut to take home as well! 

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Delight your guests with these sophisticated, refreshing drinks! Both tart and sweet, a shrub is a tasty tonic made with a vinegar base, fruit, sugar, and herbs. Drink as a tonic or mix with mineral water or your favorite spirit.

Students will learn everything you need to know to make your own tasty shrubs and switchels at home. We'll make a shrub to take home as well. 

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Learn to make fermented herbal sodas with Cheryl Paswater from Contraband Ferments.

Brace yourselves for these fizzy, buzzy, sodas. While there are more choices on the market now for sparkly fermented beverages made with healthier ingredients, like kombucha and fruit sodas made with real fruit and cane sugar, they can be a bit on the pricey side. Fortunately, it is fairly easy to make these delicious beverages in your home kitchen. Join us to learn how to make your own fizzy herbal sodas, talk about the science behind them, and why they are good for you!

SIGN UP HERE

Delight your guests with these sophisticated, refreshing drinks! Both tart and sweet, a shrub is a tasty tonic made with a vinegar base, fruit, sugar, and herbs. Drink as a tonic or mix with mineral water or your favorite spirit. And the ancient switchel, or Haymaker’s punch, is a delicious drink made with water & vinegar then seasoned and sweetened naturally.

Students will learn everything you need to know to make your own tasty shrubs and switchels at home. Recipes will be sent in advance of the class in case you want to make along!

Instructor: Cheryl Paswater, Chief Fermantationist & CEO of Contraband Ferments

Class Time: 10:00AM-12:30PM

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Cheryl Paswater of Contraband Ferments will show us how to make our own great tasting, fermented tea - kombucha! This newly popular drink has a fascinating history beginning in China, through Central Asia and Eastern Europe, and into the United States where it is popular today.

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Delight your guests with these sophisticated, refreshing drinks! Both tart and sweet, a shrub is a tasty tonic made with a vinegar base, fruit, sugar, and herbs. Drink as a tonic or mix with mineral water or your favorite spirit.

Students will learn everything you need to know to make your own tasty shrubs and switchels at home. Recipes will be sent in advance of the class in case you want to make along! 

Sign Up Here

This class will take place online. Registered students will receive login instructions.
Delight your guests with these sophisticated, refreshing drinks. Both tart and sweet, a shrub is a tasty tonic made with a vinegar base, fruit, sugar, and herbs, and topped with mineral water or your favorite spirit. You can try your hand at making your own shrub during class, or use the knowledge you gain from demonstrations and recipes (including Elderberry and Pink Peppercorn) at a later date.

SIGN UP HERE

*This is a live, online class.*

Fermentation is one of the oldest food processing methods still used today. Scientifically known as zymology, it is the conversion of 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.

In this course we will cover the basic science behind making kombucha, why it’s good for you, and how to make it yourself. If you are interested in Old World food preservation, gut health, or fermentation in general, this is the class for you!

Looking for a kombucha mother so you can get a brew started during class? Check out Gem Cultures or Cultures for Health

 CLICK HERE TO SIGN UP

This class will take place online. Registered students will receive login instructions. Fermentation is one of our oldest food processing methods. Scientifically known as zymology, it refers to the conversion of carbohydrates into alcohols, carbon dioxide, yeast, or bacteria. We'll cover the basic science of how to ferment tea to make kombucha, how it can improve your gut health, and ways to brew it yourself.

** Students will need to order a SCOBY culture for this course

SIGN UP HERE

Location: Online Class

Fermentation is one of the oldest food processing methods still used today. Scientifically known as zymology, it is the conversion of 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.

In this course we will cover the basic science behind making dairy and dairy alternatives to make milk kefir. We'll also learn how to make water kefir, fizzy soda-like drinks.

We will talk about why it’s good for you, and we’ll teach you how to make it yourself, cultures health and more!  If you are interested in Old World food preservation, gut health, or fermentation in general, this is the class for you!

SIGN UP HERE

Location: Online Class

*This is a live, online class via Zoom.*

Delight your guests with these sophisticated, refreshing drinks! Both tart and sweet, a shrub is a tasty tonic made with a vinegar base, fruit, sugar, and herbs. Drink as a tonic or mix with mineral water or your favorite spirit.

Students will learn everything you need to know to make your own tasty shrubs at home. Recipes will be sent in advance of the class in case you want to make along! 

SIGN UP HERE

Fermentation is one of the oldest food processing methods still used today. Scientifically known as zymology, it is the conversion of 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.

In this course we will cover the basic science behind making kombucha, why it’s good for you, and how to make it yourself. If you are interested in Old World food preservation, gut health, or fermentation in general, this is the class for you! All participants will take home a starter culture!

CLICK HERE TO SIGN UP

Location: Prospect Heights Brainery (190 Underhill Ave in Prospect Heights, BK)

Fermentation is one of the oldest food processing methods still used today. Scientifically known as zymology, it is the conversion of 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.

In this course we will cover the basic science behind making kombucha, why it’s good for you, and how to make it yourself. If you are interested in Old World food preservation, gut health, or fermentation in general, this is the class for you! All participants will take home a starter culture and we'll have a sample or two as well! 

 CLICK HERE TO SIGN UP

Fermentation is one of the oldest food processing methods still used today. Scientifically known as zymology, it is the conversion of 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.

In this course we will cover the basic science behind making kombucha, why it’s good for you, and how to make it yourself. If you are interested in Old World food preservation, gut health, or fermentation in general, this is the class for you! All participants will take home a starter culture!

Brace yourselves for the palate explosion that these fizzy, buzzy sodas are sure to bring!

While there are more choices on the market now for sparkly fermented beverages made with healthier ingredients, like kombucha and fruit sodas made with real fruit and cane sugar, they can be a bit on the pricey side. Fortunately, it is fairly easy to make these delicious beverages in your home kitchen. Join us to learn how to brew your own carbonated herbal sodas, talk about the science behind them and why they are good for you!

Fermentation is one of our oldest food processing methods. Scientifically known as zymology, it refers to the conversion of 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. We’ll prepare a ginger bug, the base to many natural fermented probiotic and effervescent beverages or sodas, and make and taste everything from Persian Doogh to old fashion root beer. Weather permitting we’ll tour the farm and harvest some herbs for our concoctions. If you are interested in Old World food preservation, gut health or fermentation in general, this is the class for you!

CLICK HERE TO SIGN UP