Brew and Ferment: The Art of Kombucha and Mead

07/23/2025 12:00 PM - 03:00 PM CT

Admission

$65.00 - Member
$80.00 - Non-Member

Location

Kitchen/Lodge

Summary

Explore the rich abundance of the natural world, from edible and medicinal plants and preparing foraged foods to preparing meals. These engaging and educational programs will enhance your knowledge and curiosity about the plants and animals we can harvest from nature while highlighting the connection between foraging, natural ingredients, and sustainable practices.

Description

Join us for an exciting, hands-on workshop exploring the ancient crafts of kombucha and mead making! In this 3-hour session, you'll dive into the science of fermentation and learn how to create your own delicious, homemade beverages. We’ll start with kombucha, a probiotic-rich fermented tea that’s great for gut health. You’ll discover what a SCOBY is, the fermentation process, and how to make your own kombucha at home. Each participant will start their own 1-gallon batch to take home, complete with instructions on maintaining and reusing the SCOBY for continuous brewing. We’ll cover both the first and second fermentation processes, including how to flavor and carbonate your kombucha for a fizzy finish.

Next, we’ll explore mead—the world’s oldest fermented beverage—made from honey, water, and yeast. You’ll learn the fundamentals of mead-making, from fermentation to aging, and start your own 1-gallon batch to take home. We’ll discuss flavoring options and the second fermentation stage, which helps develop rich, complex flavors over 4-6 months. Throughout the workshop, you’ll enjoy plenty of samples of both kombucha and mead, giving you a taste of the many possibilities you can create at home. Led by fermentation enthusiasts Jamie Van and Emily Koester, this workshop is perfect for anyone curious about fermentation, DIY beverages, and the magic of microbial transformation. Come sip, learn, and start your own brewing journey!

All participants will receive a 1-gallon glass jar for kombucha, a SCOBY, starter kombucha tea, a 1-gallon glass jar for mead, an airlock, and a siphon hose. By the end of the workshop, participants will take home both jars filled with their own kombucha and mead, each in the first fermentation stage, ready to continue the brewing process at home.

Registration is required by 7/21/25. We will meet in the Kitchen/Lodge at the Discovery Center. Member/$65 and Non-Member/$80. Wednesday 12:00 pm - 3:00 pm.

Please read our program and event registration and cancellation policy here.