Grain Ferments: drink your bread and eat it too

Drink your GRAINS. Do you homebrew? Ferment for sourdough? Rejuvelac or Kvass? Sake maybe? 

Join us here, for a casual and intimate evening - Sandor Katz will talk on wild fermentation of grains with Emily Salkeld from Smallworld Bakery, who is bringing her deep knowledge of heritage grains and experience with sourdough bread. 

Sharon Flynn of The Fermentary and Lucien Alperstein will have a "cracker off" - sake lees + kimchi juice crackers vs spent grain and whey - showing how to use by-products to make some damn tasty crackers. 

Jade Flavell, Publican at Adelaide’s Wheatsheaf Hotel, one of Australia’s great good beer pubs and also the head brewer at Wheaty Brewing Corps, will demonstrate her collaboration with Smallworld Bakery with their Rye Kvass.  Sharon & Sandor will then wrap up the talks with a demonstration on Makgeolli & Rejuvelac.  End with a tour of the brewery and tastings with Jade. 

You'll go home with a sourdough starter supplied by Smallworld Bakery, a bag of fresh stone-milled flour, crackers, all the recipes and plenty of confidence to do this again at home.

There's going to be lots of time to mingle and share stories throughout the evening, so bring along some of your own ferments & brews to show and share. 

Stay and enjoy live music, and a bite from the pizza van on site. 

Sounds like a pretty good party to us.