• Kombucha Hunter Ferments Fellowship with Hands-On Instruction

    Brew this Fizzy Beverage at Kombucha Camp

     
    POSTED April 10, 2018
     

Teeming with probiotics that boost gut health, kombucha is the wellness drink of the moment. Do-it-yourself kombucha brewing classes are growing in popularity and, for meetings, they offer a hands-on activity that’s a great nonalcoholic alternative to wine tastings. Kombucha Hunter in Los Angeles has been leading homebrewing workshops since January 2016; all have sold out. “We create an immersive, entertaining experience, where students not only learn to brew their kombucha with confidence, but also get to socialize with one another,” says Kombucha Hunter founder Stacy Gueraseva. “All of our workshops include a tasting portion, during which students can try a variety of our own brews.” The workshops can be customized for groups up to 30 people and held in any venue, from cafés and restaurants to maker spaces and corporate boardrooms. The workshops typically last 90-120 minutes, but can also be condensed to 60 minutes. Participants can be gifted everything they need for their own brews back home, including the allimportant gelatinous kombucha starter known as “scoby,” short for symbiotic colony of bacteria and yeast. Kombucha classes are being taught throughout the state, so you can likely find instructors who will be open to creating group workshops in your area, too. 

The maker’s movement is alive and well in Colorado. Here are a few ways groups can connect with artisans and perhaps try a little handy work of their own. 

» DRAM Apothecary in Salida offers a line of bitters, syrup and tea using organic and wild Colorado herbs. Stop by the apothecary and send attendees home with the fixings for their own creations (cocktails or otherwise).

 

Executive chefs and culinary experts at Benchmark, a global hospitality company, have observed recent food trends and curated the top 10 dining trends to look for in 2019.

“Food and Beverage is an ever-evolving realm of experiences,” says Patrick Berwald, Benchmark’s vice president food and beverage. “The opportunity for us is not only to be ahead of the trend, but to understand who tomorrow’s customer will be, what fulfills their needs and how our properties can be ready to meet that demand.”

1. The Tea Party

 

Planning for Our Nation’s Finest