Olympic Fermentation Project

We've got a variety of ferments in the works for the tilth conference later thus month. Most of this sourced from local farms.

Well this is the beautifully imperfect class of Sept 2023. The beverage is great, the packaging is failing to do it justice. Our Rainier Cherry melomel is ready to take a short journey into the world to be enjoyed by friends and family. More refinement to come at our next show.

We love fermentation because it allows for the enjoyment of seasons past. These melomels (fruit infused meads aka honey wine) were brewed for the holidays.. yes its only Sept 1st. Mead, like wine, gets better with age and should be mature enough to enjoy by Christmas. In the forefront is Rainier Cherry melomel, and in back is Peach melomel, wrapped in a heater to help control fermentation. Tastes of summer coming ripe in December.

We've been packing up last month's experimental batches and came across a winner. We began fermenting Serrano chilis in blackberry flower honey over a month ago. The result is a sweet, savory, slightly spicy living honey that adds a punch of vibrancy to any dish. Packed with probiotics - tasty can also be healthy.