Learn how to make delicious kombucha at home! Ian will guide you through the entire brewing
process, starting with F1 (First Fermentation), brewing and sweetening the tea; and then
demonstrate the F2 (Second Fermentation) process, which includes bottling and flavoring. The
advantages and limitations of Batch vs. Continuous Brew methods will be explained. The
session will also include tips for setting up a “SCOBY Hotel”. This class will cover everything
you need to know from the health benefits to fermentation how-tos.
Instructor Bio:
Ian Griffin is the publisher of Booch News and the editor of SYMBIOSIS Magazine, the official
journal of Kombucha Brewers International. Over the past five years he has met with and
interviewed dozens of commercial kombucha producers in Europe and the States and has been
an avid home brewer since 2010.
Kits for both batch method and continuous brew will be available in a couple of weeks and definitely on the day of the class.
