These evening workshops are all about fermenting, sipping, and socializing. Whether you’re a total beginner or a seasoned fermenter, this is your chance to explore bold flavors, create your own delicious ferments, and connect with like-minded food and beverage lovers!
đź“Ť Upstairs at Mare Island Taphouse, First Street, Benicia
🗓️ Wednesdays | 6:30 PM – 8:00 PM
đź’¸ $50 per person | One ferment per class
đź«™Includes all ingredients, supplies & take-home equipment
Fermented Food or Drink – Leave with a jar of probiotic-rich goodness made with local ingredients
Hands-On Learning – Gain practical fermentation skills you can use for a lifetime.
Take Home Equipment – Receive key equipment needed to continue your fermentation journey.
A Social Experience – Sip, ferment, and connect with fellow fermentation enthusiasts.
Optional Ferment Swap – Want to share your own fermented creation? Bring it along to taste and trade!
| Date | Fermentation Focus |
|---|---|
| June 11 | Fermented Garlic Honey |
| June 18 | Fermented Pickles (Lacto-Fermented) |
| June 25 | Kombucha |
| July 2 | Fermented Hot Sauce |
| July 9 | Water Kefir |
| July 16 | Tepache (Fermented Pineapple Drink) |
| July 23 | Kimchi-Sauerkraut Infusion |
| July 30 | Milk Kefir |
| August 6 | Moroccan Preserved Lemons |
| August 13 | Fire Cider (Herbal Tonic Vinegar Infusion) |
| August 20 | Fermented Mustard |
| August 27 | Vinegar Making 101 (Fruit Scrap Raw Vinegars) |
Each 90-minute workshop includes:
A deep dive into one ferment (e.g. kombucha, garlic honey, milk kefir, etc.)
A science-based overview of the fermentation process and health benefits
Hands-on instruction using high-quality, local ingredients
A take-home ferment in a mason jar
Printed guide with instructions, health info, and recipes
Tastings of finished ferments to inspire creativity
Meet Your Host: Led by Kelsey Bye, a passionate fermentation enthusiast dedicated to sharing the joys of home fermentation. Not an expert—just someone who loves experimenting, learning, and bringing people together through food and drink. “Together, let’s grow, ferment and thrive!” – Kelsey Bye, Chief Fermentation Officer, Benicia Fermentory.
Questions or want to learn more? Email: kelsey.bye@gmail.com
