Kombucha and Jun: Brewing and Flavoring Tips to Take Your Brew to the Next Level – The Convergence http://permacultureconvergence.com Building Resilient Communities Mon, 25 Sep 2017 19:12:47 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.5 http://permacultureconvergence.com/wp-content/uploads/2018/03/cropped-permaculture-convergence-norcal-logo-32x32.png Kombucha and Jun: Brewing and Flavoring Tips to Take Your Brew to the Next Level – The Convergence http://permacultureconvergence.com 32 32 Douglas Reil http://permacultureconvergence.com/douglas-reil/ Tue, 19 Sep 2017 23:44:14 +0000 http://permacultureconvergence.com/?p=6308 Douglas Reil is a Bay Area publishing industry veteran, local food organizer, and a media consultant specializing in sustainability, cannabis, and regenerative culture. His thirty-year career in publishing includes serving as the publisher and executive director at the nonprofit publisher North Atlantic Books, working with authors such as Martin Prechtel, Charles Eisenstein, Peter Levine, Andrew Harvey, and Vandana Shiva. In 2011, he founded Bay Food Shed, a community-based organization that creates initiatives at the intersection of local food and the gift economy and supports organizations creating abundance in their communities. Currently, he is involved in a number of projects including working as a publishing agent, cofounding an online portal presenting a science-based process for utilizing medical cannabis, and building a community-based collaborative kombucha company. He lives in El Cerrito with his wife, son, and garden.
Friday Oct.6| 11am | Tea House

Kombucha and Jun: Brewing and Flavoring Tips to Take Your Brew to the Next Level

]]> Kombucha and Jun: Brewing and Flavoring Tips to Take Your Brew to the Next Level http://permacultureconvergence.com/kombucha-and-jun-brewing-and-flavoring-tips-to-take-your-brew-to-the-next-level/ Tue, 19 Sep 2017 23:40:28 +0000 http://permacultureconvergence.com/?p=6306

Kombucha, and its lesser known honey-based cousin jun, are brewed by thousands at home but many brewers can be frustrated by the resulting beverage: the taste is off, there’s little or no carbonation, and it is nothing like their favorite store-bought brand. In this workshop, Douglas Reil will cover the basics of brewing but focus on some key tips and techniques to making top level fermented beverages at home. The workshop will also contrast kombucha techniques with that of jun, the rare and unusual honey-based fermented drink.

Key areas we will cover include:

• Brewing tips and advanced techniques
• Timing the brew for optimal balance and flavor
• Flavoring techniques and approaches
• Second ferment tips and optimizing carbonation

 
This workshop will cover tips and techniques for both kombucha and jun brewing to create the best home-brew ever.
Friday Oct. 6| 11am and 2pm| Tea House 

Presented by Douglas Reil

]]>