EVERYDAY FERMENTING WORKSHOPS
This is our all-rounder ferment workshop that has been packed with aspiring fermenters since its conception in 2012. These Workshops are four hours long (or longer if you want a brewery tour) and great for those who want to get a handle on a range of fermentation techniques and recipes including ginger bug, kombucha, water and milk kefir, fire cider, sauerkraut, and fermented vegetables (we also might throw in a cultured dessert).
This workshop also includes a nutrition and gut health presentation, recipe booklet, instruction, and loads of fermented food sampling. Participants also have the opportunity to purchase cultures, fermentation vessels, and fermented products that we make at our brewery on the day of the workshop.
You’re lucky, many of the Buchi Brew Co. and Gutsy Ferments gang attend these workshops so your instruction is from some of the best in the industry.
Participants will have the opportunity to purchase fermenting starter kits, mother cultures, assorted ferments and supplies at the workshop.
The cost of the workshop is $95 and includes a nutrition and gut health presentation, hands on fermentation techniques, recipe booklet, fermented food sampling.
Space is limited to 35 people, so reserve your place now!
Booking for 2018 workshops can be made here:
April 28th: www.trybooking.com/TPNS or [BOOK HERE]
June 11th www.trybooking.com/TPNU or [BOOK HERE]
August 11th: www.trybooking.com/TPNV or [BOOK HERE]
December 1st: www.trybooking.com/TPNX or [BOOK HERE]
WILD THING FERMENTATION WORKSHOPS
[BRING HOME YOUR VERY OWN JAR OF FERMENTED GOODNESS]
Our Wild Thing workshops are specialised workshops where you get to go deep and learn about a specific ferment, get your hands messy and bring home a jar of your own work. These workshops are limited to small class sizes and designed to allow you experience the joy of crafting your ferment under the guidance of experienced fermenters. They are mainly facilitated by Director of GUTSY Ferments Wei’er Higgs and Director of Buchi Brew Co Dr Sarah Lantz. Other fermenters may be brought in when deemed necessary. We take our fermenting seriously!
Come Kimchi with Me Workshop [24th March 1-3 pm]
Join us for an intimate hands-on workshop – and bring home your very own batch of Kimchi! Kimchi is deeply rooted in ancient cultures and is far more than just a dish. Learn how to make this spicy Asian staple and its versatility in the kitchen.
In this hands-on workshop, you will learn all about the history and types of kimchi, the preparation and fermentation of kimchi. Be prepared to roll up your sleeves and get on with some serious pounding and spice mixing. Choose from a selection of seasonal vegetables and fruits available to craft the kimchi of your desire. Not too keen on spicy food? Vegan? Not to worry, we have traditional, vegan and non-spicy options all covered for you.
Cost includes all ingredients, recipe, fermentation jar (with your kimchi), pickle pipe to make endless more batches, instruction and sampling of different kimchi batches made in our brewery. Small class size, so book early!
Book your hands-on Kimchi workshop here:
www.trybooking.com/TPUG or [BOOK HERE]
Cultured, Decadent Desserts Workshop [19th May 1-3 pm]
Cultured desserts – now we’re talking! In this workshop we’ll get stuck into some sweet honey ferments, fermented jellies, fizzy berries, luscious cultured chocolate mousse and refreshing kefir ice-cream. These are desserts that not only nourish your gut flora but also your soul.
Cost includes all ingredients, recipe, a glass jar with your own ferments to take home, instruction and sampling of all the different ferments made. Small class size, so book early!
Book here for the workshop:
www.trybooking.com/TPUJ or [BOOK HERE]
Beginners Artisan Sourdough Making [9th June 1-3 pm]
This is an interactive and hands-on sourdough class. Our main objective here is to get you acquainted with your sourdough starter – how to wake her up, and make loads of simple, magical, recipes (and how to fit sourdough making into your day-to-day life). This class will give you a solid beginner sourdough bread making foundations and introduce you to pizza dough, brioche, flat breads, pancakes and of course that elusive artisan loaf.
Cost includes all ingredients, recipes, glass jars with your own sour dough starter to take home, instruction and sampling of all different sough dough made. Small class size, so book early!
Book here for the workshop:
www.trybooking.com/TQEX or [BOOK HERE]
More Workshop Information
Keep updated for new workshops later in 2018 including fermented beverages, healing tonics, koji, cultured sauces and condiments, and funky ferments.
Gutsy Ferments and Buchi Brew Co. loving hand craft premium ferments and gut-health products. We are made up of a soulful team of local brewers, fermenters, farmers, foodies and health professionals. All workshops are based at the Buchi Brewery in Wacol, Brisbane.