Learn about the intricacies of kombucha, tibicos (water kefir), wild soda, vinegar, and carbonation in this hands-on workshop. Trevor Ring of Community Cultures will lead participants in learning about the different methods for fermenting non-alcoholic beverages, utilizing a diversity of starter cultures and microbes. Participants will leave with a few started ferments and the knowledge of how to continue fermenting at home.
This will be an in-person class. Chatham University’s current policy requires COVID-19 vaccinations for all students participating in face-to-face classes or campus activities. Additionally, the current policy states that mask-wearing is required indoors.
Refunds will be issued up to 48 hours before the class.
Chatham Alumni receive a 10% discount! Use code ALUMNI at checkout.
Instructor: Trevor Ring
Trevor Ring is a fermentation educator, business owner and microbe lover.
In 2011 and 2014 Trevor apprenticed under the well-known fermentation revivalist, Sandor Katz (author of Wild Fermentation and The Art of Fermentation). That experience naturally led into teaching fermentation workshops of his own. Seven years and many workshops later, Trevor's journey has evolved to selling his own fermented products under the business Tringo Cultures (now Community Cultures), creating a Fermentation CSA, and working for numerous businesses (from kraut to miso!).
Seeing how fermentation can help form community and connect us to our past, drives him to create more affordable and accessible workshops. His goal is to make this education, and magical form of food transformation, accessible to all.
Currently, Trevor teaches throughout Pittsburgh and has been a recurring instructor at Phipps Conservatory. He holds an Integrative Nutrition Health Coach certification, Permaculture Design certification, and holds an M.A. in Food Studies and M.B.A. from Chatham University.
