Send us your interest if this course is currently not offered or the current schedule does not accomodate your schedule. It is often necessary to understand interest a semester in advance for planning and scheduling. Companies and organizations can often request a course if the group is large enough. This doesn't mean that we can make accommodations in every case. However, we will utilize and maximize our available resources as best as we can. Thanks for letting us know your interests and we will respond as soon as we can.
Indigenous and prolific plants that grow in western NC have played an important part in the Appalachian history of fermented drinks, both for herbal medicine and enjoyment. With the insurgence of the Craft Brewing Industry, brewery professionals and entrepreneurs can expand their knowledge by discovering beverages that are easy to make, as well as some of the local plants that can add zest to recipes. The focus will be on low and non-alcoholic beverages such as kombucha, kefir, root beers and other interesting elixirs. We will sample some of these beverages and gain hands-on experience by making them in class in order to help springboard your own herbal fermentations.
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