This seminar will consider the principles and practical methods at work in different types of fermented foods. Content will range from familiar fermentation types (yeast and lactobacillus) in bread and fermented vegetables, to less familiar types like vinegar and kombucha. The role of salt, oxygen, and other key factors will also be discussed.

This presentation corresponds with the release of the new Brewers Publications book The Fermentation Kitchen: Recipes for the Craft Brewer’s Pantry coming out on September 9, 2021.

Learning Objectives:

• Understand what types of fermentation are common in food production
• Discuss how these types of fermentation overlap with beer fermentation
• Learn about additional nonmicrobial factors that affect quality in fermented foods