Join us at Cellar 3 for a hands-on workshop curated by Jesse Smith, certified Cicerone and Austin Durant, founder of Fermenters Club. Learn how to ferment your own veggies and go in-depth on barrel-aging beer.

Presentation: Learn about the history of fermented foods, the reasons why you should be fermenting food at home, and the basic techniques, tips and tricks for pickling summer vegetables.

Tasting: Sample a variety of slow-fermented pickles such as garlic dill cucumbers, "dilly" beans, escabeche (peppers & onions), and even a kimchi made from cucumbers. Each pickle will be paired with a beer showing different bacteria and yeast examples.

Tour: Learn about Cellar 3's barrel-aging process during the certified Cicerone-led tour of the facility.

Do-It-Yourself Workshop: Make fermented pickles using traditional techniques and tools during this hands-on activity. Participants will sample fermented veggies and get to taste from the big reveal: a barrel of slow-fermented cucumber dill pickles made in a red wine barrel! Attendees will take home their own quart-sized mason jar to ferment and a jar of ready-to-eat fermented pickles.

About Fermenters Club

Fermenters Club is a community of food enthusiasts who share a love for traditionally-preserved, natural probiotic foods. The mission of Fermenters Club is to improve people's lives by teaching them why and how to make and enjoy fermented foods; and to create communities that are connected through their guts.

People of any age, location, or skill level are welcome to be a part of the community and are invited to participate locally and vitually:

Locally: Fermenters Club holds workshops, monthly chapter meetings, and other community events to teach people how to ferment their own food.

Virtually: Fermenters Club offers a way for enthusiasts around the world to connect and find each other, learn and share recipes, find local events, ask questions and share success stories! http://fermenters.club.