Kombucha: A Cultural Deep Dive

You might have heard of kombucha, but what is it, really? 

Join brewmaster, Richard, on a sparkling journey to explore the nuances of kombucha and how to brew it. Richard will share some historical context, dispel common myths and shed some light on the microbial side of kombucha and how to go from tea to a sparkling swig of delight. 

Free to attend.

This event is part of our Sustainable Spring programme. Explore the full range of events.

Bio  

Richard has been fermenting things for more than half his life. Along his journey, he took stewardship of a kombucha culture that he has cared for for more than 13 years.  

Richard took his first steps in fermentation out of a curiosity of the biochemical transformation done by yeast. His educational journey lead him through a full brewing apprenticeship in Germany to the forests and lakes of Finland, where he headed the brewery team at “Panimo Honkavuori”. From the subarctic he returned to study brewing and beverage technology at the Technical University of Munich, Germany. Peeling back the curtain on the dark sides of the alcohol industry and the social harm it brings, Richard specialised in kombucha fermentation before graduating as Diploma Brewmaster. Now his journey has brought him to the shores of Aotearoa and Ōtautahi to contribute his knowledge and passion to Mauriora Kombucha as they provide tasty alternatives to alcoholic drinks.