Wild Brew Fest Features Guest Chefs, Fermented Spirits & More

Posted on Mar 7 by SEASONS Magazine

Courtesy of Wild Brew Fest.

Courtesy of Wild Brew Fest.

What’s better than all you can taste jun, cider, mead, wild ales, kombucha, spirits and cocktails?

The Santa Barbara Fermentation Festival brings all of those things and more to their second annual Wild Brew Fest, taking place on Saturday, March 11 at SOhO Restaurant and Music Club, 1221 State St.

The day begins at 11 a.m. with a limited reservation Wild Brew Workshop, where attendees join Pascal Baudar of Urban Outdoor Skills and Patrick Ceriale of Telegraph Brewing Company to learn the ins and outs of the fermentation process. A locavore lunch will be served following the workshop. Tickets for these two events are purchased separately from the festival.

The festival kicks off at 2 p.m., with a bounty of local and regional brewers pouring their traditionally fermented jun, cider, mead, beer, kombucha, and spirits. Featured brewers include favorites like 101 Cider House, M. Special Brewing Company, Patagonia Provisions’ Long Root Ale, and Third Window Brewing.

Have fun pairing your drinks with something from the complimentary small bite menu! This year’s menu has been created by guest chefs Bob Hansen of Bob Appetit, Ramon Velasquez of Corazón Cocina, Chris Rayman of Mesaverde and SB Creamery, and Ryan Simorangkir and Tyler Peek of Sama Sama Kitchen.

Attendees enjoy specialties from each chef every hour of the event, all of which feature locally sourced ingredients and ferments of all kinds. In between sips and bites, listen to intimate and engaging talks by traditional alcohol fermentation experts. Don’t forget to check out the DIY Fermentation Station, where guests can make their own jar of fermented seasonal vegetables to take home, sponsored by Harvest Santa Barbara. Between this, newfound knowledge and a satisfying menu, it’s impossible to go home empty-handed!

Visit sbfermentationfestival.com for more information about Wild Brew Fest and to purchase tickets.

—Victoria Tai Murphy


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