Fresh Bites: Fermentation Festival

April 1, 2017, 10:30 am to 3:30 pm

10:30 a.m. – 11:30 a.m.
Spend the morning with brewers from Mother Kombucha learning about the benefits of Kombucha, a living, probiotic tea that has long been associated with wellness and vitality. You will also get to sample various flavors of this sparkling, refreshing beverage that is a little sweet and a little tart, often compared to apple cider.

$10 per session

12:30 p.m. – 1:30 p.m.
Maria and Tony Iannucci with AM Acres of Lake Wales will be demonstrating how to make Chevre, a soft goat milk cheese that is made with cultures and takes about 3 days to produce. Participants will be able to see the cheese in different stages and sample a variety of spiced Chevre. AM Acres is committed to their company motto of “Making Things Naturally.”

$10 per session

2:30 p.m. – 3:30 p.m.
Explore the science behind how your beer is made with University of Central Florida Adjunct Professor Edmund Measom. Ed will talk about the beer making process, the ingredients that determine the various colors, aromas, and flavors of beer and the difference between ales, lagers, and ciders. Samples will be available.

$10 per session

$25 for all three sessions