Doburoku, Kvass, Meads
Liquid ferments, from nature - so easy and mysterious you'll wonder why you didn't do it all earlier. From rice - Doburoku, from bread - Rye Kvass, and from honey - Mead. In usual Fermentary fashion, take one of each home with you to transform and be ready for drinking over spring.
We are very lucky to be hosting this one in the historic Red Beard Bakery in Trentham, and using the rye bread leftover from the week and roasted in the oven.
7pm - 9.30pm