- Lorena Evans
- Location: Oregon Ballroom 201
As brewers and meadmakers, we have many of the tools and techniques (like sanitizing) to ferment other foods and drinks. Naturally pickled foods, hot sauce, cheese, sauerkraut, kimchi, vinegar, kombucha, wine, and sourdough bread are all fermented products. We will discuss how to ferment these foods and drinks while avoiding cross-contamination in our breweries by discussing microbes and their action on food and drink.