About this Event
Chances are you've tried kombucha — but there's something completely different about making it yourself. For anyone who hasn't encountered it before, kombucha is a fermented tea drink, slightly fizzy and tangy, brewed with a live bacteria culture called a SCOBY. It's been used for centuries to support digestion, immunity, and energy, and once you have an active culture going, it essentially keeps itself alive.
Kombucha ferments in two stages, and the second ferment is where the creativity comes in. By combining different fruits, herbs, and botanicals, you can create flavor profiles that go far beyond anything you'd find in a store — think stone fruit with lavender, ginger with pear, or hibiscus with citrus.
We'll also cover caffeine-free brewing — a lesser-known method that makes kombucha accessible to more people while keeping your SCOBY healthy and thriving. This is something most workshops don't touch on, and it opens up a whole new range of ingredients and possibilities.
In this workshop we'll cover SCOBY care, fermentation timing, troubleshooting, and flavoring — and you'll taste several stages of the brewing process along the way. You'll leave with your own SCOBY, ready to start your first brew at home.
Event Venue & Nearby Stays
Kollektiv Bioase, Karl-Marx-Straße 162, Berlin, Germany
EUR 22.49
