Learn How To Make Kombucha

I’ll be straight with you: kombucha is not for everyone. For me, it was love at first sip. It’s a fizzy alternative to soda (which I don’t drink), it’s reminiscent of drinking vinegar (which I prefer to sweet stuff) and it’s fermented (which means it lends a helping hand to our likely struggling microbiomes).

In plain talk, it’s fermented tea.

But I soon found that my habit for buying this concoction was costing me a pretty penny. Plus, plenty of store-bought varieties are loaded with extra sugar, which kind of defeats all the “Yay! This is healthy for me” vibes that I dig.

In homemade ‘booch, you can control the amount of sugar through the fermentation process, so I started making my own. And it was good. Like, really good. And inexpensive. And most of all, FUN.

And when things are fun, I want to share them with you in workshop form, in a sick space, where we can run around and experiment together. 

In this workshop you’ll learn:

  • The history of the ‘booch
  • WTF a SCOBY is
  • The best types of tea and sugar to use for optimal SCOBY health
  • The right ratios of tea, sugar and water
  • What containers are best for brewing
  • How to store and how long to ferment your brew
  • How to do a second fermentation for fizziness
  • Tips for flavoring and bottling

What you’ll get: 

  • A pretty amazingly delicious kombucha tasting
  • A SCOBY of your very own to love and nurture
  • A mason jar that may of may not have a fun quote on it
  • Written and emailed instructions so you don’t have to remember a GD thing

What to bring: 

  • Nada. Unless you want to bring a hot friend, or a first date, or a puppy. All good options.

Next classes: 

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