What to Expect:
- 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.
- Multiple Handmade Ferments – Leave with jars of probiotic-rich foods made with local ingredients.
- A Social Experience – Sip, ferment, and connect with fellow fermentation enthusiasts.
These evening workshops at Mare Island Brewing Co. – First Street Taphouse 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! We hope to see you there!
How to Make German Sauerkraut (June 11)
This class covers the fundamentals of vegetable fermentation, guiding participants through crafting a classic probiotic-rich ferments: German Sauerkraut. Attendees will also receive take-home equipment, including glass jars, fermentation lids, and a handmade fermentation weight created at Happy Life Pottery in Benicia.
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How to Make Fermented Probiotic Beverages (June 18)
Participants will learn to create naturally fizzy, probiotic-packed beverages such as Kombucha (with a SCOBY and starter tea provided) and Fermented Pineapple Tepache. The class includes take-home equipment like glass jars, cloth lids, and all necessary fermentation starters.
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How to Make Fermented Condiments (June 25)
This session focuses on crafting bold, probiotic-packed additions to meals, including Fermented Salsa and Moroccan Salt-Preserved Lemons. Attendees will receive glass jars, fermentation lids, and instructions to continue experimenting at home.
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BUNDLE AND SAVE! – $130 for All 3 MARE ISLAND TAPHOUSE Classes!
Each class is $50 — or get all three for just $130 (save $20!). Join us for the full summer series and get the best value while diving deeper into the world of fermentation.
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.
Kelsey’s passion for traditional food preservation has taken her around the world, where she explored the fiery kimchi of South Korea, the tangy sauerkraut of Germany, the craft of winemaking in Italy, the complex flavors of French cheeses, the rich heritage of Mexican chocolate, the art of port-making in Portugal, the refreshing ayran of Turkey, the umami depth of miso in Japan, the centuries-old tradition of Iberian ham in Spain, the tropical fermentation of tepache in Cuba, and the aromatic fermented spice pastes of Zanzibar in Africa.
Blending science, history, and hands-on techniques, Kelsey makes fermentation both approachable and exciting. She is currently working on her upcoming book, Grow Ferment Thrive, which explores the transformative power of fermentation in food and drink. In addition to her work in fermentation, she serves as Vice President of the Benicia Theatre Group and runs a small homestead, Fallen Fruit Farms, where she continues to experiment with farm-fresh fermentation.
“Together, let’s grow, ferment and thrive!”
– Kelsey Bye
Chief Fermentation Officer
Benicia Fermentory
