Session 1
Learn about the basics of cheesemaking throughout history (including fermentation) and the story of Rogue Creamery’s 92 years here in the Rogue Valley in a fun and informative session led by Tom Van Voorhees, Ringmaster at the Rogue Creamery Cheese Shop.
12:00PM - 12:45PM
Session 2
Lisa Brown of Moxie Brew will be talking about the science behind making kombucha and how to make it. Let's talk about scoby, fermentation, organic acids and microbes that make kombucha gut healthy and packed with flavor!
1:00PM-1:45PM
Session 3
Why should you eat fermented foods?
Kirsten K. Shockey, author and worldwide fermentation educator, will walk you through why foods that have been touched by fermentation are not only fun and delicious but crucial to human health. Kirsten is the author of award-winning books including Homebrewed Vinegar, The Big Book of Cidermaking; as well as Miso, Tempeh.
2:00PM-2:45PM
Session 4
Brewing & Fermentation - Beer, Cider, Mead & Wine. Curious about how these beverages are alike, and what sets them apart? Join Brian of U Ferment for a fascinating overview of these fermentation traditions across these classic drinks. Learn about common mistakes to watch for, and the factors that make each beverage unique.
3:00PM - 3:45PM