Fermentation Fest Classes 2012
Registration is required for most classes. Register online via EventBrite or download a registration form, fill it out, and follow the instructions on the form.
To find the location of your class and other important details about your visit, please check in at the Reedsburg Area Chamber of Commerce at least 30 minutes before it starts
The Reedsburg Chamber of Commerce is located at 240 Railroad Street. More information here.
Many classes still have openings. For more information, call:
Reedsburg Area Chamber of Commerce — 800-844-3507
October 12
Registration code: n/a - no registration required.
Raising Chickens in Your Backyard
If you’ve considered raising chickens, this class is your launch pad.
Registration code: n/a - buy tickets at Blue Heron starting Sept. 8
Reedsburg Uncorked Wine Walk And Shop
Stroll down historic Main Street while tasting wines and hors d’oeuvres at select Reedsburg businesses.
October 13
Registration code: 01
Dehydrating the Harvest
Learn how to preserve your garden (or CSA) bounty by dehydrating.
Registration code: n/a - sign up with Able Trek Tours
Bus Tour: The Art of Farming – Farm/Art DTour Progressive Meal
Enjoy Reedsburg Fermentation Fest’s 50-mile Farm/Art DTour in a comfortable Able Trek Tours motorcoach. Along the way, you'll enjoy a delicious progressive meal featuring homemade meals prepared with local foods.
Registration code: 02
Home Cheesemaking for the Beginner
Learn the basics of how to make cheese in your kitchen.
Registration code: n/a - register at Reedsburg Public Library
Growing Sprouts With Your Sprout
Bring your little sprouts for a program about miniature gardening in your kitchen.
Registration code: 03
Fermentation: A Short History Of An Ancient Practice
Find out how we've used fermented foods and beverages through history and participate in a comparison tasting of fresh and fermented foods.
Registration code: 04
Registration code: 05
Growing A Wisconsin Local Food Tradition
Nibble through a discussion about Wisconsin’s culinary traditions and its flourishing local-food movement with cookbook author Terese Allen.
Registration code: 06
In A Pickle Or A Jam: Tips For Home Canning And Food Preservation
Celebrate the season's harvest year-round by learning the tradition of home food preservation.
Registration code: 07
The Secret Life Of Chocolate
Join award-winning chocolatier Gail Ambrosius of Madison, Wis., to learn about cacao, where it is grown and how it is processed into chocolate, while tasting her chocolate samples from six countries
Registration code: 08
Reedsburg from Scratch
Graze through this food and drink DTour, a tasting buffet of local ferments and culinary delights made fresh from locally sourced ingredients by the area’s finest brewers, vintners, bakers, cheesemakers and chefs.
October 14
Registration code: 09
The Dirt on Compost
Learn several different methods for turning your household or farm wastes into nutrient-rich sweet-smelling compost in this hands-on workshop.
Registration code: 10
Beekeeping for Beginners
Beekeeper Paul Dietmann will share his passion and expertise about successfully keeping honeybees and producing honey in your backyard.
Registration code: 11
Delicious Home Vegetable Fermentation
Mike Bieser of Fizzeology™ will lead a fun, lively and informative class about the basics of culturing vegetables
October 15
Registration code: 12
Beef Brisket And Elmaro Vineyard Pairing
Enjoy a meal of all-natural antibiotic- and hormone-free Fearing Angus beef brisket prepared three ways and paired with delightful Elmaro Vineyard wines.
October 20
Registration code: n/a - pay on site
Hops and Curds
Touchdown Tavern owners Mike and Kari Walker will host their third-annual craft beer and cheese tasting featuring New Glarus Brewing Company’s brews paired with deep-fried, beer-battered Carr Valley Cheese cheese curds.
Registration code: 13
Sandor Katz -The Art of Fermentation
Author and fermentation experimentalist Sandor Katz, Liberty, Tenn., will summarize fermentation, its history and the process of transformation.
Registration code: n/a - pay entry fee at time of event
3rd Annual Apple Pie Contest and Tasting
Roll up your sleeves and bake your best apple pie, or stop by to taste a slice!
Registration code: 14
Sourdough Bread And Harvest Soup Lunch
This class has been cancelled - sorry for any inconvenience!
Registration code: 15
How to Brew Kombucha: A Fermented Tea
Learn the techniques and materials needed to make this healthful drink in your home.
Registration code: 16
Kefir: History, Health Benefits And How To Make
Learn about kefir’s intriguing history, why this nutrient-dense beverage is healthier than yogurt, and how to easily make kefir from milk, water or even coconuts.
Registration code: 17
Good Vibrations – Natural Healing Through Fermentation
Mike Bieser of Fizzeology™, Viroqua, Wis. discusses the mechanisms that create natural healing effects at the gut level.
Registration code: 18
Wine Fermentation and Tasting
Learn the basics of starting a vineyard, how to ferment wine at home and the small-scale process. Conclude by sampling his wine from Fisher King Winery.
Registration code: 19
Advanced Kombucha Brewing
Go beyond the basic Kombucha brew and explore infusions, continuous brew, vinegars and other practical uses and experiments for the byproduct of kombucha-making, the scoby.
Registration code: 20
Fermentation: Evolution, Culture And Community with Sandor Katz
Sandor Katz discusses participating in food production and fermentation, and reclaiming our food, power, dignity and a complex web of biological, social and economic relationships.
Registration code: 21
The Ancient Art Of Fermented Sausage
Learn about how Scott Buer of Bolzano Artisan Meats in Milwaukee makes handcrafted salami the old-fashioned way, fermented and dry cured. Enjoy samples!
Registration code: 22
An Introduction To Hard Cider: America’s First Fermented Beverage
Find out how to make hard cider at home - and try a few samples to decide the styles of cider you prefer!
Registration code: 23
Cheese Tasting Fundamentals
Join international cheese judge and food science professor Scott Rankin from the University of Wisconsin-Madison to learn a judge’s technique for tasting winning cheeses.
Registration code: 24
Book Signing – The Art of Fermentation
Join author and fermentation revivalist Sandor Katz, Liberty, Tenn., for a casual discussion and a book signing. Books will be available for purchase.
October 21
Registration code: 25
Powerkraut® — The Alchemy Of Fermentation
Join Adrienne Fox of Powerkraut® from Viroqua, Wis., in the kitchen to chat while you chop to make Kim Chi, a Korean variation of sauerkraut.
Registration code: 26
Fermentation Biochemistry Simplified
Join John D. E. Jeffery, food scientist and head distiller at Death's Door Spirits, for a simple introduction to biochemistry and what’s happening during fermentation.
Registration code: 27
Get Started Gardening – Low Cost, Small Space, Easy Startup – Weed Free
Learn how to start a small garden with little cost, just some time, thought and a bit of work, and have no weeds all summer!
Registration code: 28
The Chemistry Of Fermented Flavors
Learn the basic chemistry behind fermented flavors from John D. E. Jeffery, food scientist and head distiller at Death's Door Spirits.
Registration code: 29
Keeping Small Farms Flourishing With Niche Products
Brian Ellison, founder and CEO of Death’s Door Spirits, shares his economic-development experience helping small farmers remain competitive by locating niche markets and creating high-end, value-added products.
Registration code: 30
Whole-grain Bread And Autumn Soup Lunch
Make a pot of soup from fresh, local produce and learn the steps of making rustic, whole-grain bread.
Registration code: 31
Edible Landscaping
Learn how to combine edible and non-edible annuals, perennials, shrubs and trees in one landscape design to create a beautiful and productive yard that your neighbors will admire.
Registration code: n/a - pay at time of event
Craft Beer Revolution: Beer Shed Mash Up
Join a discussion about why craft beer is so popular, emerging styles, how this revolution connects to the local-food and do-it-yourself movements, and how you can join the revolution locally.
Registration code: 32
Yogurt: History, Making And Creative Uses
Learn the surprisingly easy process of making yogurt, and how to use it in a variety of dishes.
Events & Classes
Farm/Art DTour
Home Vegetable Fermentation
Mike Bieser of Fizzeology™ will lead a fun, lively and informative class about the basics of culturing vegetables.
More info →Flickr Group
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