Saturday February 22nd
1291 Spring Garden Ave, Pittsburgh, PA 15212
$50 or $60 with a cider & ciderhouse tour
Learn what all the cool kidz are talking about—fermenting with mold. Koji (Aspergillus Oryzae) and tempeh (Rhizapus Oligasporis) are molds with superpowers: They amplify flavor and help grains and legumes become healthier by making them easier to digest and adding nutrition. Koji is the secret sauce to many traditional ferments from sake to miso but there is so much more—it can tenderize meat, make vegetables into “charcuterie”, ferment foods, and produce pickles. Tempeh is moving beyond a soybean cake and has the power to make hearty delicious foods from grains and beans. Come meet koji and tempeh with bestselling author Kirsten K. Shockey as she takes you through an info-packed presentation on cultivating koji and tempeh. Use both of these for countless applications. The class includes a hands-on portion where you make your own homemade miso to take home and ferment. She will also answer any of your fermented grains or beans questions.
About Kirsten K. Shockey
Kirsten K. Shockey and Christopher Shockey are the coauthors of Fiery Ferments, best-selling Fermented Vegetables and Miso, Tempeh, Natto and other Tasty Ferments: A step-by-step guide to fermenting grains and beans for Umami and Health. They got their start in fermenting foods twenty years ago on their 40-acre hillside smallholding which grew into their organic food company. When they realized their passion was for the process, they chose to focus on teaching fermentation arts to others. They teach worldwide and host workshops on their homestead in southern Oregon.
Their days are a chaotic combination of grand-parenting, day jobs, writing and navigating whatever the climate and the rural lifestyle throws their way. Every day is different. Christopher and Kirsten can be found watering, preserving harvests, making cheese, planting trees, chopping firewood, mucking stalls, hiking, dreaming up the next project, reading, or dancing on the porch under the stars. At the end of the day they go to bed exhausted and knowing life is good. Check out their website Ferment.works
About Threadbare Cider
Five years ago, a family-owned Distillery in Pittsburgh started making seasonal whiskeys that celebrated the regions’ apple bounty. Whiskey finished with apple wood staves; Walkabout, whiskey proofed down with local apple cider. Before they knew it they were deep into apples and regional apple history, including falling in love with our quirky Pittsburgher, Johnny Appleseed Chapman.
At the same time they found a second barrelhouse for their burgeoning whiskey inventory and tucked behind it was a 10,000 square foot historic tannery, oozing with charm (ie construction complexities and budget overruns) that was just begging to be a ciderhouse.
It now pumps out their farmhouse, bottle conditioned, hopped, wild fermented, and barrel aged ciders. Visit their website.