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North America’s Pre-Columbian Fermented Beverages

October 6, 2018, 10:30 am - 11:30 am

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$35

with Gary Paul Nabhan, co-author of Tequila: A Natural & Cultural History

Five fermented beverages—made with native roots, fruits, grains, and sap—were drunk in
Aridoamerica and Mesoamerica historically: Tepache, Tesguino, Colonche, Nawait, and Pulque.
Learn to make three of these anywhere in America today with native yeasts and kefir-like tibicos
cultures.