Making Kombucha

Kombucha, also known as tea mushroom, is a fermented, lightly effervescent, sweetened green or black tea. Thought to have originated in China, or in Russia or Eastern Europe, kombucha is commonly consumed for its supposed health benefits. It is produced by fermenting a symbiotic culture of bacteria and yeast, referred to as a SCOBY. The living bacteria inside kombucha is said to be probiotic, which may account for why so many health benefits have been attributed to the drink.

Learn to brew your own kombucha at home! We’ll cover the basic history of kombucha, and give an overview of its production, from brewing to sweetening, fermenting, flavoring, bottling and storage. Reid Emmerich of Root Wild Kombucha will instruct. Various flavors of kombucha, and homebrewing kits, will be available for sampling and purchase.

NOTE: Due to the ongoing international COVID-19 pandemic, preventative measures will be enforced.  Please wear a mask or a cloth covering over your face, maintain physical distancing throughout the class, and do not attend if you are feeling unwell.

Space in this class is limited. Preregistration, along with a paid deposit, is required to reserve a spot in the class. Deposits may be fully refunded in the event of a cancellation a week or more before the class, if the space is filled. Refunds for last-minute cancellations are unfortunately not available. Please plan accordingly. Contact Rewild Maine at (207) 449-7738 or rewildmaine@gmail.com if you have any questions.

Rewild Maine is a registered 501(c)3 non-profit organization. We depend on donations from the community to offer free classes and workshops and we are grateful for your support. Scholarships are always available for paid classes on an as-needed basis and nobody will ever be turned away for lack of funds. If you need financial assistance, please contact us. All donations are tax-deductible.

photo credit: www.theminimalistvegan.com