Tickets
$7/day
Kids <12 FREE
A Celebration of All Things Wild, Bubbly, Cultured & Delicious
January 24 & 25 | Phoenix, OR
Fermentopia isn’t just a festival—it’s a flavor-forward adventure into the vibrant world of fermented foods and drinks. Set in the charming town of Phoenix, Oregon, this two-day marketplace brings together makers, tasters, curious minds, and cultured palates to explore the age-old, ever-evolving art of fermentation.
Winter Cellar Edition
Whether you're a seasoned fermenter or just "kinda curious" about kombucha, kimchi, or kraut, Fermentopia offers something for everyone. As the days grow shorter and we gather indoors, discover a symphony of bold flavors and endless nutritional benefits perfect for winter wellness. Meet the passionate artisans behind small-batch cheeses, tangy pickles, gut-loving ferments, natural wines, craft beers, sourdough breads, miso, hot sauces, chocolates and so much more. This is your chance to taste, sip, shop, and learn directly from the makers themselves—all while exploring the ancient tradition of fermentation that has sustained communities through winter for centuries. Fermentopia vendors join us from across Oregon, Northern California and Washington, bringing their finest cellar-aged and cold-weather ferments. It's a one-of-a-kind opportunity to stock your winter pantry and discover your new favorite ferments!
At Fermentopia, you'll find:
• A lively vendor marketplace featuring regional fermenters and food crafters
• Tastings of beer, wine, kombucha, cider and other brews bubbling with life
• Culinary experiences including Friday Social, Fermentopia Dinner and ‘Seed to Plate’ Ferments Brunch on Sunday.
location
Fermentopia is taking place at the Phoenix Plaza Civic Center with additional vendors stationed at the Oregon Cheese Cave and Moxie Brew Taphouse.
220 N. Main St, Phoenix, OR
Event Partners:
Community vibes, and family-friendly fun in the heart of the Rogue Valley.
Come curious. Come ready to connect with the cultures—microbial & human—that make our food more delicious, nutritious, and alive. January 24 and 25, 2026, 11am to 5pm each day.
