11:15 am - Craft Kombucha Culture
11:15 am - Noon; Izzy Heely
The last few years we’ve taught beginners how to brew, and hinted at what more you can learn about kombucha. This year we’re focusing on the next steps for experienced kombucha drinkers and brewers, and what’s next for Craft Kombucha. What makes every kombucha different from the next? How does kombucha differ from other ferments and alcoholic beverages? What does each tea do to the culture? Are there kombucha styles? How should kombucha be served? What makes a kombucha “raw” or “craft”? We’ll be walking you through questions like these as well as a tasting.
Presenter Bio
Izzy Heely, Tisanity
My love of tea is the driving factor in our kombucha brewing. While we brew plenty of flavored kombucha, it has a strong foundation in a personal tea fermenting process. We avoid vinegar and other flavors that take away from that. We also brew many kombucha’s using only tea, where we explore the intricacies and terroirs. Tea has always been at the center of our ferments, as it should be.