Sept 2, 2017
11am to 5pm
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STEP ONE: Choose your admission pass
Option 1: General Admission gives you access to 15 drop in classes as well as unlimited tastings in the vendor hall filled with non-alcoholic fermented foods and beverages. $25 online presale, $30 at the gate
Option 2: VIP Admission gives you access to the 15 drop in classes as well as unlimited tastings in the vendor hall and the Libation Lounge – our alcohol garden filled with craft bevvies. All VIP ticket proceeds go to the Sebastopol Grange Hall. $45 online presale, $50 at the gate
Option 3: Child’s Admission ticket – add on a free pass for anyone under 16! All children must be accompanied by an adult.
STEP TWO: Choose if you’d like to add on a private tasting class
Cheese Tasting: Julia Berner, Cheesemaker at Tomales Farmstead Creamery
Cheese is an incredible product: a simple gallon of milk can be turned into anything from fresh,fluffy ricotta to tangy, salty, aged parmesan. Join Julia Berner, cheesemaker at Tomales Farmstead Creamery, to understand the alchemy behind cheesemaking. You will learn the basic process for cheesemaking to inspire your own home endeavours. We will discuss how different milk types including goat, sheep, cow, and water buffalo, affect the cheesemaking and aging process. Train your palette to detect complex flavors in yound and aged cheeses through a unique tasting experience.
You’ll be sure to gain a newfound appreciation for this fermented food that goes so well with just about anything!
1:30 Private Class
Meet the Chocolate Makers: Jonas Ketterle of Firefly Chocolate and Liam Blackmon of CACOCO Drinking Chocolate
Did you know that ALL chocolate is fermented? In this participatory lecture and cacao power hour, you will be bedazzled by chocolate producers and founders Jonas Ketterle of Firefly Chocolate and Liam Blackmon of CACOCO Drinking Chocolate. Expect to learn about the process of chocolate making from bean to bear, health benefits, history, and the cutting edge of chocolatey regeneration, in addition to experiencing an amazing tasting from both producers! Come with a fresh palate, open ears, and any questions you have about this magical fermented medicine of the Amazon.
3:00 Private Class
Yeasts for Cidermaking: Wild or Cultured? Presented by Scott Heath of Tilted Shed Ciderworks and Darlene Hayes, author of “Cider Cocktails: Another Bite of the Apple”
Yeast is the magic ingredient that turns apple juice into amazing cider, and the strain a cidermaker chooses can have a profound impact on flavor. Scott Heath, cidermaker at Tilted Shed Ciderworks, will share his experience in selecting and using different yeasts, both wild and cultured, and local author Darlene Hayes will talk about two of the great cider cultures of Europe – Spain, which has a long-standing wild yeast tradition, and Germany, which has embraced modern cultured yeasts. Best of all we’ll taste a range of ciders from Europe and the U.S. that highlight just how much our friends the yeasts bring to the flavor party.