What exactly is Kombucha? How is it produced and what factors play which role for the taste, for sugar and alcohol level and health benefits of the final product? Learn all of that, and about the origin, history and modern production of Kombucha
Along the workshop, led by Patrick from nÿcha, you will get to taste various different kinds of Kombucha and other fermented products. At the end of the workshop, you will have the chance to ask Patrick anything about Kombucha and fermentation in general, while enjoying an apéro riche that the Fermi team will prepare for you.
Come and learn from Patrick, exchange with the other participants and enjoy our beautiful Fermi terrace. If the weather plays along, we can let the evening fade out by our fire bowl.
The price is CHF 90 and includes the sensory tasting and apéro. The workshop only takes place with at least 12 participants.
This workshop if the first of a series. We are planning a theory & practical workshop as part two, where you will get the chance to produce and take home your own Kombucha. And then a third part - a meet & exchange with the producers of the Fermi Kombucha offering.
