Brewing Fermentation - The Science of Fizz: Crafting Kombucha & Tepache

Course Description

A Two‑Part Fermentation Masterclass

Dive into the art and science behind two of the world’s most beloved fermented beverages in this immersive, hands‑on masterclass. As part of the fast‑growing future of craft beverages—where “living” and “zero‑proof” drinks are taking center stage—kombucha and tepache offer a flavorful gateway into fermentation. Designed for both beginners and fermentation enthusiasts, this two‑session course demystifies the microbiology, chemistry, and craft behind these naturally fizzy drinks while highlighting their connections to gut wellness.

Fermented beverages like kombucha and tepache are rich in probiotics and organic acids that support a healthy gut ecosystem, making them stars in today’s movement toward living, functional, alcohol‑free beverages. Throughout the course, you’ll explore how beneficial microbes thrive, why pH and temperature matter, and how science‑based fermentation techniques lead to delicious, safe, zero‑proof drinks you can make confidently at home.

Course Outline

• Session 1: Inoculation (Thursday, April 16, 2026  @ 6:00-9:00pm)
  • Learn the bio-chemistry of fermentation and the SCOBY, some food safety sanitation protocol, prepare your Kombucha base liquids, and set your ferments into our climate-controlled lab
• Session 2: The Bottling & Carbonation (Thursday, April 23, 2026  @ 6:00-9:00pm)
  • Test your pH levels, master the "second ferment" for carbonation, and flavor your brews using select fruit juices. We will bottle the kombucha to take home and carbonate, and then make a batch of Tepache that you will take with you in your new 1-gallon fermenter.

Learner Outcomes

What You’ll Experience

• Microscopic Magic: Step into our professional lab to view a SCOBY (Symbiotic Culture of Bacteria and Yeast) under the microscope and see the living microbes responsible for transforming tea and sugar into kombucha.
• Precision Fermentation: No more guesswork. Work with professional pH meters and temperature‑controlled environments to ensure your brews ferment safely, consistently, and with optimal flavor.
• Global Flavors: Explore multicultural fermentation traditions as you create Mexican‑style tepache—a naturally fermented pineapple beverage—alongside classic kombucha.

Notes

Cancellation and Refund Policy:

If CTC cancels a class or training session for any reason, you are entitled to a full refund or the option to transfer to another available course or session. To request the transfer please email corporatetraining@chattahoocheetech.edu at no additional charge.

No refunds will be issued for requests made less than 7 business days before the course start date.