It’s Alive! Brewing and Bottling Your Own Kombucha
You don’t have to be in Oregon to take scenic photos of your kombucha. (But Yesica was.)
Kombucha is a fermented, sweetened black or green tea drink brewed using a SCOBY (symbiotic culture of bacteria and yeast). We’ll teach you the basics of homebrewing, give you an overview of kombucha, and explain what happens during the fermentation process.
This interactive class will rely in part on your own creativity: After we cover the basics, we’ll brainstorm and discuss inventive flavoring combinations and different brewing methods. We’ll also have a tasting to showcase different teas, sweeteners, and added flavors.
If you’re interested in taking home a SCOBY to start your own brew, please email us in advance and bring a plastic or glass container that won’t leak, or a gallon-size plastic bag.
Location
Mika's House
Washington,
DC
20001
Address will be emailed upon registration.
Past event
Instructors
Mika Weinstein encountered her first SCOBY 10 years ago, when a fellow biology student brought one to class. Though her first reaction was one of apprehension, she has since become an avid enthusiast of the bubbly probiotic goodness that is kombucha.
Sara Gassman is a 4-year resident of the District and a general beverage enthusiast. She had her first sip of kombucha at a KCDC class about fermentation in the fall of 2013 and hasn’t looked back since.