Fermentation Fest Classes 2013

Registration is required for all classes and events. Find more information on registration here.

Pre-registration closed Oct. 1, 2013 but we still have openings in many classes. There are still two ways to register, until space is filled.

  1. Register in person at Fermentation Fest Headquarters at the Reedsburg Area Chamber of Commerce Oct. 4–6 and 11–13. Pay by cash or check payable to the Wormfarm Institute.
  2. Reserve by phone Oct. 7–10 by calling 608-355-7671 and pay by cash or check when you check-in 1 hour before class at Fermentation Fest Headquarters at the Reedsburg Area Chamber of Commerce.

To find the location of your class and other important details about your visit, please check in at Fermentation Fest Headquarters – the Reedsburg Area Chamber of Commerce – at least 1 hour before it starts.

The Reedsburg Chamber of Commerce is located at 240 Railroad Street. More information here.


Friday, October 4

Friday, Oct. 4, 7-8:30 pm

Registration code: 01

How Our Microbiota can Help us Remember Who We Are

Find out about what we can learn from microorganisms by producing our all-time favorite, healthy and delicious foods. Take home a free “Rainbow of Food and Dietary Trends” chapter from Nancy Lee’s evergreen classic, Truly Cultured.

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Saturday, October 5

Saturday, Oct. 5, 10-11:30 am

Registration code: 02

Cultured Milk: Kefir, Yogurt, Piima and Cultured Butter

This is the perfect class to learn how to create several unique cultures of milk in your own kitchen! Fresh samples will be provided.

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Saturday, Oct. 5, 10-11:30 am

Registration code: 03

“Real” Lacto-fermented Soda

This class will offer a discussion about fermented soda and the various cultures that you can use. Includes samples and a starter to take home.

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Saturday, Oct. 5, 10 am -12 pm

Registration code: 04

Intro to Hard Cider and Vinegars

You'll learn about the health, science, and safety of fermentation, and different vinegar/cider recipes. Bring a quart jar of fresh fruits or veggies and leave with a vinegar starter and kit!

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Saturday, Oct. 5, 1-3 pm

Registration code: 05

Basic Homestead Cheese Making

Join Home Cheese Maker Linda Conroy for this fun and inspiring introduction to home cheese making.

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Saturday, Oct. 5, 1-3 pm

Registration code: 06

How Our Microbiota Can Help Us Remember Who We Are

Find out about what we can learn from microorganisms by producing our all-time favorite, healthy and delicious foods. Take home a free “Rainbow of Food and Dietary Trends” chapter from Nancy Lee’s evergreen classic, Truly Cultured.

Event details →

Saturday, Oct. 5, 1-2:30 pm

Registration code: 07

The Secret Life of Chocolate

Come discover how the unique flavors of the finest, single-origin chocolates inspire Gail to continuously invent new truffles and treats for the ultimate chocolate experience!

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Saturday, Oct. 5, 1-3 pm

Registration code: 08

Family Vermiculture: A New Wiggle on Waste

This class will involve hands on experiments and guided observations as families discover the ins and outs of vermiculture. Take-home wormfarm kit optional.

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Saturday, Oct. 5, 3:30-5 pm

Registration code: 09

Chocolate and Beer Pairing

If you've never thought about pairing beer and chocolate or you want to know more about it, come join Gail of Gail Ambrosius Chocolate and Hathaway Dilba of Ale Asylum for a dark chocolate and craft beer pairing.

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Saturday, Oct. 5, 3:30-5:30 pm

Registration code: 10

In a Pickle or a Jam: Tips For Home Canning and Food Preservation

You'll learn and practice the background and basics of canning pickles, relishes, jams and salsas. After sampling what Erin has to offer, take home what's made in class.

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Saturday, Oct. 5, 3:30-5:30 pm

Registration code: 11

Classic Kids’ Favorites Made Healthy

Bring the family to discover, taste, and take home recipes to fermented twists on classic American diet staples - ketchup, ice cream and french fries.

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Saturday, Oct. 5, 6:30-8:30 pm

Registration code: 12

Homemade Wine Makers’ Potluck

Come join the local, small-batch wine makers of the Driftless region in this special potluck-style event! Sample local wines and take a few wine-making tips home.

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Sunday, October 6

Sunday, Oct. 6, 10-11:30 am

Registration code: 13

Farm Animal Feed Fermentation

Explore all the options when it comes to barnyard fermentation from grains to use, rations for every animal and benefits to this time old ritual.

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Sunday, Oct. 6, 10-11:30 am

Registration code: 14

Home Winemaking: From Grapes in the Field to Wine in Your Glass

Learn the basics of starting a vineyard, how to ferment wine at home and the small-scale process, all while sampling Fisher King wines.

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Sunday, Oct. 6, 10-11:30 am

Registration code: 15

Behind the Brew and the Bean: Exploring Coffee Fermentation

Come explore the coffee fermentation and roasting process from soil to cup and sample fresh, locally roasted coffees from Just Coffee Cooperative.

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Sunday, Oct. 6, 10 am - 12 pm

Registration code: 16

Poetry and Place

Join the Wisconsin Poet Laureate to explore your relationship with your place through poetry.

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Sunday, Oct. 6, 1-2:30 pm

Registration code: 17

Yogurt: History, Making and Creative Uses

You’ll learn yogurt’s history, how to make yogurt cheese and help make yogurt ice cream to enjoy during class. Samples included.

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Sunday, Oct. 6, 1-3 pm

Registration code: 18

Slow-rise Wheat Breads & Sourdoughs

Learn about the history, the science and how local organic flour mills bring old-world-style breads within your reach while creating and baking your own loaf.

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Sunday, Oct. 6, 1-2:30 pm

Registration code: 19

Fermenting Ideas: Cultivating Your Dream Livelihood

Learn the fundamentals of crafting a self-employed lifestyle filled with fresh, new approaches to the old nine-to-five. Everyone will take home a copy of ECOpreneuring, valued at $20.

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Sunday, Oct. 6, 3:30-5:30 pm

Registration code: 20

Gary Nabhan: Blessed Ferment

Fermenting a Revolution of Human Health, Soil Health and Community
Join internationally celebrated author and food activist Gary Paul Nabhan for a talk, demo and book signing. Nabhan will also demonstrate how to make kishk, a Lebanese ferment, and Mexican corn beer.

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Thursday, October 10

Thursday, Oct. 10, 6:30-8:30 pm

Registration code: 21

All Things Beer

Join local home brewer Jim Kinsman at the Branding Iron RoadHouse on a tour of All Things Beer. Along the way you'll nibble on fermented foods paired with selected brews.

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Saturday, October 12

Saturday, Oct. 12, 10 am -12 pm

Registration code: 22

Vegetable Lacto-fermentation: Sauerkraut

Come learn about the history, health benefits, and key concepts of successful fermentation while you chop, salt, and pound your own batch of sauerkraut into a vessel to be fermented.

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Saturday, Oct. 12, 10-11:30 am

Registration code: 23

Natto: Japan’s Unique Fermented Soy Panacea

Join Stephen Hittner of Family Natural Foods to learn about this fascinating culture. Taste a sample of natto and bring some home to make your own!

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Saturday, Oct. 12, 10 am - 12 pm

Registration code: 24

What’s in Your Soil?

Come explore the outstanding potential of nature’s growing system – the soil.

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Saturday, Oct. 12, 12-1 pm

Registration code: No registration required

Book Signing – The Perfect Peach: Recipes and Stories from the Masumoto Family Farm

Nikiko Masumoto will be available to sign copies of her new book, The Perfect Peach (June 2013, Ten Speed Press) at the Fermentation Fest Gift Shop within the Blue Heron, 170 East Main Street, downtown Reedsburg.

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Saturday, Oct. 12, 1-3 pm

Registration code: 25

Production of Fermented and Dry Cured Meats

This lecture and tasting will unveil the art of butchering, spicing, grinding, stuffing, fermenting, and drying meats while you enjoy a variety of samples.

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Saturday, Oct. 12, 1-3 pm

Registration code: 26

Introduction to Homebrewing

Join the staff from the Wine and Hop Shop for 2 hours of homebrew happiness!

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Saturday, Oct. 12, 1-3 pm

Registration code: 27

Beekeeping For Beginners

Your head will buzz with ideas after this sweet introduction to starting a small apiary, one to five hives. Samples of honey included.

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Saturday, Oct. 12, 1-3 pm

Registration code: 28

Flower Pounding

Bring your family! The "pounding of the flowers" is an irresistible technique to children, using a rubber mallet, plant materials, and watercolor paper.

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Saturday, Oct. 12, 3:30-5:30 pm

Registration code: 29

Cooking With Sweet Preserves: Demo & Engaged Tasting

This year's featured speaker, Nikiko Masumoto, will teach you how to cook new dishes with sweet peach preserves, both jam and dried fruit in this demonstration and tasting.

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Saturday, Oct. 12, 3:30-5:30 pm

Registration code: 30

Brewing Soil Solutions

Learn how to make compost extracts and compost teas to improve the life in your soil and boost overall plant health.

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Saturday, Oct. 12, 3:30-5 pm

Registration code: 31

Vegetable Lacto-fermentation: Kimchi

You will chop, salt, and pound your own batch to take home while learning about lacto-fermentation and its many forms.

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Sunday, October 13

Sunday, Oct. 13, 10 am - 12 pm

Registration code: 33

Kitchen Stories: A Storytelling Workshop

Explore your own stories of kitchens with this year's featured speaker, Nikiko Masumoto, through fun and engaging storytelling exercises.

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Sunday, Oct. 13, 10 am - 12 pm

Registration code: 34

Rye Sourdough Breads

Learn about this hearty staple food and how local organic flour mills bring old-world-style breads within your reach. You’ll also bake a loaf from scratch.

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Sunday, Oct. 13, 10-11 am

Registration code: 35

How To Brew Kombucha: A Fermented Tea

Learn the techniques, materials, and recipe needed to make this probiotic, fermented tea. Starter Kit optional.

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Sunday, Oct. 13, 10-11:30 am

Registration code: 36

Raising Chickens in Your Backyard

Whether you’re interested in meat or eggs, Adam Hady will get you started planning your backyard brood, discussing everything from housing to equipment and breed selection.

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Sunday, Oct. 13, 1-3 pm

Registration code: 37

So, You Bought a Farm. Now What?

Whether milking 1000 cows or growing fresh-market vegetables on a quarter acre, you will learn the value of sound business planning and begin the journey of developing a business plan.

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Sunday, Oct. 13, 1-3 pm

Registration code: 38

From Bean to Bar(N) – Farming Fine Chocolates

Learn about Lisa Nelson’s unique approach to creating exciting local confections using farm-fresh ingredients and sample what her fans are raving about!

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Sunday, Oct. 13, 1-3 pm

Registration code: 39

An Introduction To Hard Cider: America’s First Fermented Beverage

Learn about hard cider from orchard to bottle while learning how to ferment hard cider at home. Samples included.

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Sunday, Oct. 13, 1-2 pm

Registration code: 40

Advanced Kombucha Brewing

In this class you'll explore infusions, continuous brew, vinegars and other practical uses and experiments for the byproduct of kombucha-making, the scoby.

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