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THE 'CULTURE' CLUB - KOMBUCHA BREWING WORKSHOP Kombucha is a sparkling probiotic beverage made by fermenting green tea and infusing it with fruits and botanicals to create a delicious drink.WORKSHOP AGENDA:A. CONTEXT & HISTORY01 History of Fermented FoodsPreservation techniques used by early humans and how fermentation shaped civilizations and cuisines across the world.02 History & Tales of KombuchaThe myths, legends, and documented origins of kombucha - tracing its journey from ancient cultures to the modern wellness movement.03 From Niche to MainstreamThe business story behind kombucha's rise in popularity - a look at the brands, trends, and the science that drove consumer adoption.B. THE SCIENCE04 Breaking Down FermentationWhat actually happens during fermentation - the biology of bacteria and yeast, the role of the SCOBY, and why it matters for flavour and health.C. HANDS-ON BREWING05 How to Make KombuchaStep-by-step brewing process: sourcing ingredients, preparing your vessel, first fermentation, and caring for your culture.06 Carbonation & FlavoringSecond fermentation techniques, natural carbonation, and how to create unique flavour profiles using fruit, herbs, and botanicals.07 Common Mistakes & MisconceptionsTroubleshooting your brew - what can go wrong, how to spot contamination, and clearing up the most persistent myths about kombucha.D. BEYOND THE BREW08 Starting a Beverage CompanyFrom home brewer to business owner - licensing, scaling production, branding, distribution, and what the industry really looks like.E. OPEN FLOOR09 Questions & AnswersABOUT THE EXPERIENCE CURATOR: MATHEW PAULSON - FOUNDER, BREWCHAMathew didn't set out to start a brewery. He just really, really hated sugary drinks and really, really loved his gut. So he did what any reasonable person does: started fermenting tea in his kitchen and roping in his family as guinea pigs. His dad, a man who would sooner give up sleep than his beloved fizzy drinks, took one sip of Mathew's kombucha and promptly became its biggest fan. That was basically the green light. What followed was Brewcha - born in Bengaluru in 2020. Brewed with tea, fruits and botanicals and now bubbling away across six states in India. Think passion fruit, blood orange, litchi & ginger. Small-batch, big flavour.Mathew will be curating Aprisio's 'The Culture Club' experience and share everything - the history, the science, the screw-ups, and the sparkling, slightly funky magic of kombucha. Buckle up.
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Event Venue
The Konkan - Seafood Restaurant | St. Marks Road, Bangalore, India
Tickets
INR 1770
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