2024 Festival Schedule

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FRIDAY, JANUARY 12, 2024

6:30PM – 8:30PM: Brew Bash Dinner – Ashland Springs Hotel

SATURDAY, JANUARY 13, 2024

9:30AM – 12:30PM: Hot Sauce & Bloody Mary Brunch Buffet – Stardust Lounge/ Ashland Hills Hotel & Suites

11:00AM – 4:00PM: FERMENTATION FESTIVAL – VENDOR MARKETPLACE – TALKS & DEMOS – Grand Ballroom/Ashland Hills Hotel & Suites

Workshops & Demos:

11:30AM – 12:30PM: HANDS ON WORKSHOP: Make your own cuke pickles and lacto-fermented daikon with Alex Lewin /Cosmos Ballroom (Limited seating available. Workshop tickets handed out 30 min prior)

11:45AM to 12:15PM: TALK: “Amazing power of Koji, the essential of Japanese food culture. Learn its role in the centuries old culinary traditions and how to incorporate miso into your cooking.  By Midori Uehara

12:30PM to 1:00PM: TALK & DEMO: Fermentation Basics with Sash Sunday of OlyKraut

1:15PM to 1:45PM: TALK: Sean Kelly founder and cidermaker at WildCraft Cider Works on what is a wild apple and why they are so instrumental in year-round preservation. Exploring the many benefits of this underutilized resource. 

2:00PM to 3:00PM: HANDS ON WORKSHOP: Make your own classic sauerkraut with Sash Sunday of OlyKraut – Cosmos Ballroom (Limited seating available. Workshop tickets handed out 30 min prior)

2:00PM to 2:30PM: TALK & DEMO: What is Fermentation? When did humans start fermenting? Learn how to make quick brined radish with Alex Lewin

2:45PM to 3:15PM: DEMO: Family Friendly Kimchi: Cultural Significance in Korean Cooking with Cindy Yi

3:30PM – 4:00PM: TALK: “Forest to Glass” with Faith Dionne of Jaz Spirits

7:00PM – 9:00PM: Cider Social – downtown at Ashland Springs Hotel

SUNDAY, JANUARY 14, 2024

11:00AM – 4:00PM: FERMENTATION FESTIVAL – VENDOR MARKETPLACE – TALKS & DEMOS – Grand Ballroom/Ashland Hills Hotel & Suites

Workshops & Demos:

11:00AM to 11:30AM: TALK: “Amazing power of Koji, the essential of Japanese food culture. Learn its role in the centuries old culinary traditions and how to incorporate miso into your cooking.  By Midori Uehara

11:30AM to 12:30PM: HANDS ON WORKSHOP: Yes, you can pickle that! with Sash Sunday of OlyKraut (Limited seating available. Workshop tickets handed out 30 min prior)

11:30AM – 12:00PM: TALK & DEMO: What is Fermentation? When did humans start fermenting? Learn how to make quick brined radish with Alex Lewin

12:15PM – 12:45PM: DEMO: Fermentation in Cheese by Audrey Stange, Rogue Creamery’s “Ambassador of Moo.”

1:00PM – 1:30PM: DEMO: Making cocktails, mocktails and desserts with Moxie Brew Kombucha Shrub.

1:30PM – 2:30PM: HANDS ON WORKSHOP: Make your own cuke pickles and lacto-fermented daikon with Alex Lewin /Cosmos Ballroom (Limited seating available. Workshop tickets handed out 30 min prior)

1:45PM – 2:15PM: TALK: Fermentation Basics with Sash Sunday of OlyKraut

2:30PM to 3:00PM: DEMO: Learn how to make sourdough country bread with Philippe Garcia

3:15PM to 3:45PM: TALK “The Science vs. the Art of Distillation” with Vivacity Spirits