Fermented Drinks Workshop-Half Day was successfully added to your basket

Fermented Drinks Workshop-Half Day
Fermented Drinks Workshop-Half Day
Fermented Drinks Workshop-Half Day

Learn how to make a selection of fermented drinks with fermentation expert Lucie Cousins on this half-day workshop.

Course Details

During the workshop you will learn about the science of fermentation, and how to get started with fermenting at home, and the best equipment to use.

Fermented drinks are thought to boost the immune system and are beneficial to stomach and digestion well being.

You will learn the techniques to make fermented drinks such as:

  • Kombucha - Fermented live tea drink 
  • Water Kefir - Fermented and refreshing effervescent drink infused with optional botanicals and fruits
  • Beet Kvass - A salty and earthy eastern European fermented beetroot drink
  • Tepache - Sweet, light, refreshing fermented Mexican pineapple drink
  • Fermented Ginger Beer - Learn how to make a ginger 'bug' and then create a ginger beer 

The day will be a mixture of demonstration and hands on practical exercises in small groups, with lots of tips, talking and tasting.

We will provide you with a light lunch and you will be given a pack of recipes and some of the live starters with all the information to start fermenting at home.

Excellent! Lucie taught at a lovely pace, was engaging, knowledgable and answered all questions.

Lucie explained very clearly, at a good pace and was so open and friendly and inclusive to everyone in the group

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Dietary Suitability
  • Vegan
  • Dairy Free
  • Wheat Free
  • Soy Free

All the recipes are vegan and gluten-free. Please let us know if you have other special dietary requirements ahead of time so we can plan accordingly.

Skill Level
  •   Beginner

Lucie Cousins

About the tutor

Lucie is Head Fermenter at Bath Culture House where she creates artisan and handcrafted raw, vegan and gluten free food and drink. Educated as a biologist, she is a lover of all living things with a particular passion for plant-biology and fungi. 

Her interest in the ancient art of fermentation began during a career as an award-winning cheese maker on the north Cornish coast. It became clear that honing this craft was her calling, and she left the world of cheese making to pursue it.

Lucie now teaches the art of fermentation to others as a way to better health through simple, good quality ingredients and probiotic goodness.