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Photo Credit: COURTESY OF THE FERMENTATION FESTIVAL - Samples of beet kvass (a drink that contains probiotics and enzymes) by Southeast Portland-based Salt, Fire & Time await fermentation enthusiasts at last year's Fermentation Festival.
The crock has runneth over.


Now five years old, the Portland Fermentation Festival is expected to draw bigger crowds than ever, with a lineup of local experts slinging their handmade pickles, kraut, miso, kefir, cheese, hard cider, mead and other fermented food and drink.

A panel of fermentation experts will answer questions and talk shop at the festival, set for Thursday, Oct. 16, at the Ecotrust building.

The panel will include Nat West of Reverend Nat's Hard Cidery, David Barber of Picklopolis, Eric Finley of Chop Butchery & Charcuterie, and Josh Grgas from Commons Brewery.

Last year's event attracted more than 500 fermentation enthusiasts. Attendees are welcome to bring their

Admission is $10 for the 7 p.m. or 8 p.m. Thursday tasting sessions and fermentation demos.

The 6 p.m. expert panel is another $10 admission. Children 12 and younger are free.

The festival is set for Ecotrust’s Billy Frank Jr. Conference Center, 721 N.W. Ninth Ave. There will be rooftop food and drink sales from Reverend Nat’s Hard Cider, Commons Brewery and Bingo Sandwiches; music from DJ Pickle Barrel; and fermentation demos by Claudia Lucero, author of One-Hour Cheese; Gabe Rosen, chef-owner of Biwa; Eric Finley, butcher-owner of Chop Butchery & Charcuterie; and Heidi Nestler, teacher of Heidi Nestler Cooking Classes.

Tickets go on sale Sept. 30; for more, visit www.portlandfermentationfestival.com.

Contract Publishing

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