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Event
Quick Country Wine & Kombucha Beer
Sorry folks, this class is cancelled, but fortunately the same class with happen at 1pm on Saturday November 4th! More details here:
https://txrxlabs.org/classes/278/kombucha-beer-quick-country-wine-wild-homebrews/
Instructor: Andrew Cobb
Description: Did you know you can make a simple homemade wine with 15 minutes of effort over 3 days? Homemade country wines are a great introduction into making adult beverages at home. By taking the surplus fruit from your garden or farmer's market, you can make tasty fruity alcoholic drinks in 2-3 weeks. Its a forgiving and enjoyable process that will be a real conversation starter at your next gathering.
Ever think making beer takes too much fancy equipment and time sterilizing? In this introductory class, learn a method of brewing that encourages wild probiotics to join your brew, increasing its health benefits and allows you to shape the taste to your liking. In this class we will make Kombucha Beer, Country Wine and other homebrews.
Kombucha Beer (Booch Hooch) - Love the taste of Kombucha and homebrew? Why not combine the two? Love a good sour lambic, and want to brew like Cantillon (a monastic brewery in Brussels)? This is kombucha that has been converted to beer. Beer yeast, hops, and sugar are added to finished kombucha to increase the alcohol content, but keep the characteristics of the kombucha.
Country Wine - This is a flexible fermentation process that takes simple ingredients and makes an alcoholic wine. All you need is a seasonal fruit, sweetener, and water. No yeast is added, as wild yeast exists on the fruit and in the air. Thus a lambic (sour) flavor is achieved without needing to purchase pre-packaged yeast. Wild yeast produces flavors and aromas that are unlike anything you have tried before. So be brave and try the wild world of open ferments. I had the good fortune of visiting Cantillon last year and was pleased to note that these wild ferments are not far off in flavor from their 1 year barrel aged brews. Past flavors: Blueberry, Strawberry, Sweet Potato Orange Pecan, Apple and Pear, Hibiscus Lemon, Peach and Plum, Carrot and Celery and many more.
About the Instructor: Andrew Cobb has been teaching fermentation in the Houston area for a few years. He focuses on Wild Yeast/Bacteria Fermentation as taught by Sandor Katz. His classes have been described as engaging, passionate, informative and eye opening. For him, teaching fermentation in the city is a chance to celebrate and appreciate the wisdom of folks who live off the land and understand that their knowledge is as valuable as what is taught in universities.
Donation: 10% of the proceeds to this class current indigenous resistance projects and movements. In the past this money has gone to Two Rivers Camp, AIDA and Survival International. These groups champion tribal peoples and defend their land and culture. As we celebrate their wisdom in our class we will also be sending support for their way of living to continue.
NOTE: This class is hosted at Japhet Creek. If the weather is enjoyable we will meet around the bonfire pit on Inman St, and if the weather is less than ideal, we will meet in the school house off of Billy St.
Requirements: Since alcohol is involved, all students must be 21 and older
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LocationJaphet Creek (View)
4466 Billy Street
Houston, TX 77020
United States
Categories
| Minimum Age: 21 |
| Kid Friendly: No |
| Dog Friendly: No |
| Non-Smoking: Yes! |
| Wheelchair Accessible: No |
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