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Join us for this practical hands-on course. Our expert instructors will guide you through various brewing techniques, harnessing the richness of the years wild harvest. Over three dynamic days, you’ll craft a diverse array of beverages, including three styles of cider, Crème de Mûre, Elderflower and Meadowsweet Champagne and Mead from local honey. You will also create your own craft Gin with foraged botanicals, and explore the unique flavours of your own Wild Blackberry Rum or Whisky.Forage & Ferment
Course Dates:
6-7th September 2025 & Saturday 18th October 2025 – South London Woods, Near Surrey Hills
Course timings:
9.30am Start
5pm Day ends
4pm end on 18th October
Cost:
Early Bird Price: £380 (Ended)
Full price: £450
Deposit: £55
Fruits, Flowers & Ferments
This experience is not designed to just equip you with the knowledge of how to repeat the various drinks we make on the workshop itself. We will give you the knowledge to continue and develop your foraging and brewing journey, giving you the confidence to mix and match try new things and experiment with a baseline knowledge of the scientific processes involved.
On arrival you will identify and gather the foraged ingredients. Before heading into the woods where you start to sort, process, and create your drinks through washing, chopping, pressing, infusing, juicing, heating and bottling. We will take you though all the stages, and also cover the science behind what is happening inside each bottle you produce.
Returning three weeks later for the final stage, your ferments will have had time to convert their sugar, and it’s time to strain, bottle and condition them. Expect some obligatory taste testing at this exciting stage.
At the end of this exciting experience you will be taking home:
– 3x 500ml bottles of cider
– 250ml Crème de Mûre, blackberry liquor
– 750ml bottle Elderflower Champagne
– 750ml bottle Meadowsweet Champagne
– 750ml bottle Mead
– 250ml bottle Homemade Gin
– 250ml bottle Wild Blackberry Rum/Whisky
– Skills and knowledge that last a lifetime.
Invest in this extraordinary experience and embark on a journey of flavours and skills.
For this incredibly special experience we have partnered with Rupert Loch from Feral Science. He is a former vintner (wine maker), scientist, bushcraft instructor and all-round lovely and fascinating person. Rupert has been involved in making wines professionally on three different continents, as well as teaching secondary science and now mostly shares the ways in which bushcraft can be used to teach science out of the classroom.
Berries, Blossoms, Bubbles and Booze
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Event Venue & Nearby Stays
Chaldon, Caterham, CR3 5, United Kingdom
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