Rise Up: The Health and Flavour Secrets of Wild, Natural Yeasts
Fermentation is a fundamental process in many of our favourite foods. A new Slow Food Hong Kong workshop will focus on the use of natural yeasts in the making of what we drink. Various aspects of using yeasts in brewing and fermentation will be explained and explored through the perspective of distinct beverages including:
• “Live” bottle-conditioned beers
• Natural wines
• Kombucha teas
The three Hong Kong-based experts bringing their expansive knowledge to the talk are: Ted Lai, beer enthusiast & founder of Blue Supreme; Ian Wong, natural wine lover & importer at Cork Culture; and Lisa Lam, kombucha guru & founder of Taboocha.
The presentation will shed light on the importance of wild, natural yeasts in our diets and how the health of our guts heavily depends on probiotics provided by these yeasts. Participants can also learn about the basics of beverage fermentation and how it can add different dimensions to everyday cooking. Beverage samples will be available for tasting.
Details
Date: 13 October 2018 (Saturday)
Time: 2:00 pm to 5:00 pm
Address: Sub-Zero and Wolf Flagship, G17-20, Lee Garden 3, 1 Sunning Road, Causeway Bay
Cost:
- HKD 350 per person for non-members, includes 1 year membership to Slow Food
- HKD 300 per person for Slow Food Members
The event venue is sponsored by Sub-Zero and Wolf.
