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Ginger beer, both alcoholic and non alcoholic versions

This workshop is going to be nice and swift because there is a lot to cover and I do recommend to do your readings properly in advance. We will do both non alcoholic ginger ale, which is my specialty. This non alcoholic version will be based on kefir whey culture and granos tibicos culture. The alcoholic version, ginger beer will be fermented by yeast, the proper strain has to be selected based on availability and liking. With the alcoholic ferment we will focus on "how to do it" properly in order to avoid contaminations and we will use a well proven recipe either from Wild Fermentation from Sandor Katz or Strong Waters from Scott Mansfield. The non alcoholic tastings will be available, hopefully also alcoholic versions, culture will be shared etc.

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