Herbal
Fermentations
A workshop at Radiance with
local home-brewer,
Benjamin Weiss.
Saturday, August 17th, 1-5PM
Only within the last few centuries did hops become the main
herbal ingredient in beer. From very ancient times until nearly the present, cultures
around the world have been making fermented beverages with an incredible
variety of herbs, fruits, sugar sources and other ingredients. Fermented
beverages can serve as much more than just an enjoyment. These drinks can
preserve the nutritional and medicinal properties of their ingredients for up
to several years, and can play a key role in ritual and spiritual practice.
Benjamin Weiss, a local organic farmer, permaculture teacher,
and poet has been experimenting with herbal fermentations for the past 7 years.
Inspired by Stephen Buhner’s book Sacred & Herbal Healing Beers, Ben
has learned to craft medicinal fermentations of many kinds using mostly local,
organic, and wild ingredients.
This class will be useful for those who have little or no experience
with brewing, and as a source of fascinating new knowledge for experienced
brewers. Students will participate in the creation of an herbal beer as well as
a mead (honey wine), and will see fermentations in all of the different stages
of the brewing process. Basic techniques and equipment will be explained, as
well as medicinal, nutritive, and ritual functions of brews, choosing,
harvesting and obtaining ingredients, and pairing appropriate flavors. And an
array of Ben’s finished beverages will be available for sampling!
This class will be held in the Herbs from the Labyrinth kitchen
and garden, on Wheatland Avenue
in Lancaster. A few books and kits will be available for
sale at the class. To register, call Radiance, 717-290-1517, or stop in to 9 W Grant St, Lancaster.
Cost of the
class is $40. Advance registration is required.
