Small But Mighty: Yeast and Bacteria, the Invisible Wine Heroes
Fermentation is the heart of winemaking, driven by the vital contributions of yeast and bacteria. This presentation explores how these microorganisms transform grape juice into wine, shaping its flavor, aroma, and texture.
Yeast, particularly Saccharomyces, converts sugars into alcohol and carbon dioxide, creating the foundation of wine. Lesser-known yeast strains add further complexity, influencing the final product. Bacteria, such as Oenococcus oeni, play a key role in malolactic fermentation, softening acidity and enhancing mouthfeel.
We will delve into how winemakers manage these microbes to achieve specific wine profiles, from spontaneous fermentation to using cultured strains. This session will also touch on the importance of microbial health, balancing risks and benefits in the process. Whether you’re a winemaker or a wine enthusiast, this talk will uncover the fascinating role of yeast and bacteria in crafting every bottle of wine.
KinderHill Brew Lab
Join us for an engaging session that begins with the story behind our brewery and the journey that brought us into the world of fermentation. We’ll provide an overview of the brewing process, highlighting the science and art that goes into every pint. Then, we’ll shift gears with a live demonstration on making cultured butter. Whether you’re a fermentation enthusiast or simply curious, this session blends education and flavor in a way you won’t want to miss. Come ready to learn, be inspired, and see how fermentation offers diverse possibilities in and beyond the glass.
Fermentology: The Art and Science of Fermented Foods!
Dive into this fascinating world of fermentation with Fermentology: The Art and Science of Fermented Foods! In this class, you will explore the time-honored process of transforming simple ingredients into rich, flavorful, and probiotic-packed foods. From tangy sauerkraut to zest kimchi, crisp pickles, and refreshing kombucha, we will teach you the science behind fermentation and how to master these techniques at home. Whether you are looking to boost your gut health or expand your culinary skills, this class will leave you with the knowledge and confidence to ferment a variety of foods with ease. Get ready to craft, taste, and experiment!
Sourdough 101: The Starter’s Journey
Join us for Sourdough 101: The Starter’s Journey, where beginners will discover the basics of crafting delicious sourdough from scratch. In this introductory class, you will learn how to create and nurture your own starter, understand the key ingredients, and master simple techniques to make your first loaf rise to perfection. From mixing and folding to shaping and baking, we will guide you through each step with easy-to-follow instructions. By the end of the class, you will have a newfound confidence to bake fresh, flavorful sourdough at home. No experience is required – just bring your enthusiasm for great bread!
Mead!!! The Beverage of the Ancestors
This presentation delves into the fascinating world of alcohol fermentation, with a specific focus on the ancient craft of mead-making. Mead, often referred to as honey wine, is one of the oldest fermented beverages known to humanity, and its production combines the art of fermentation with the science of microbiology. We will explore the fundamental processes involved in mead fermentation, including the selection of honey, water, and yeast, as well as the critical role of temperature and timing. Attendees will gain insights into the various styles of mead, from traditional to modern innovations, and learn about flavor development, clarifying techniques, and aging processes. By the end of the presentation, participants will have a comprehensive understanding of the mead-making process and the unique characteristics that differentiate mead from other fermented beverages. Join us as we celebrate this timeless craft and its resurgence in today’s beverage landscape.
