Monthly Meet-Up at Jimmy's #43, Tonic Beverages!

To welcome the arrival of Spring, we are going to focus on fermented tonics for our next Meet-Up. Bring your favorite fermented tonic beverage which could include (but of course not limited to) kombucha, kvass, beet kvass, water kefir, cider, mead, sweet potato fly, rejuvelac, probiotic herbal tonics, etc.

As always please feel free to bring extra cultures to share. Look forward to seeing you all soon!

Keep fermenting!

Angela

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  • H

    Posted a photo today. Check it out. You'll see that not only did I really enjoy the meeting last night, but the replay today really made my afternoon.

    1 · May 7, 2013

  • Quicksand

    Thanks everyone, as usual you expanded my taste horizons in yummy and provoking ways.

    1 · May 7, 2013

  • Michaela H.

    It was great to see everyone and taste and talk and get new ideas. I'm really excited for next month!

    May 7, 2013

  • Angela D.

    Re: kombucha and mold:
    "...a word of caution about molds that sometimes develop on kombucha SCOBYs. I have experienced mold developing on kombucha, and I simply removed the SCOBY from the kombucha, scraped or peeled the mold away, rinsed the SCOBY, and proceeded to drink the kombucha and reuse the SCOBY, without incident. However, after reading Paul Stamets's article on kombucha, I would advise greater caution. "Of most concern are the species of Aspergillus I have found floating around with Kombucha," ......"I fear that amateurs could think that by merely pulling out the Aspergillus colonies with a fork, that the culture would be de-contaminated, a dangerous, even deadly presupposition. The water-soluble toxins of Aspergillus can be highly carcinogenic...If molds should form, however, discard the batch of kombucha, as well as the SCOBY, and begin anew with a new SCOBY." http://www.splendidtable.org/story/making-kombucha or Kombucha: Panacea or Peril? in the Art of Fermentation.

    1 · May 7, 2013

  • Robin K.

    Great meetup.

    May 6, 2013

  • Emily

    Fun, well organized, really well done.

    May 6, 2013

  • Emily

    well organized, really fun but very informative

    May 6, 2013

  • Matthew F.

    great tonics and informative meeting. looking forward to the garlic meeting next month.

    May 6, 2013

  • Margaret

    oh, gosh! does that mean I have to make a fermented beverage? (not a fermented food?)

    1 · April 17, 2013

    • Lisa

      Are most, or all, fermented beverages going to be gluten free? Should I bring paper cups if I don't have any beverages to share?

      May 6, 2013

    • Angela D.

      Yes, I would say that there will be a lot of gluten free beverages. Bringing cups would be great! Thanks!

      1 · May 6, 2013

  • Lisa

    Is there an apartment number? Thanks!

    May 6, 2013

    • Angela D.

      Jimmy's is a bar. Just go down the stairs and then ask at the bar.

      1 · May 6, 2013

  • Lisa

    I'm new to fermenting, so I'll just be asking lots of silly questions. : )

    May 5, 2013

    • Angela D.

      Silly questions welcomed! ;0

      1 · May 6, 2013

  • Mona

    Hope to make more meetings once I get into the swing of things!

    May 6, 2013

  • Lisa

    Oh! I'm also interested in getting some water kefir grains too, along with LOTS of advice. Thanks!

    May 5, 2013

  • Quicksand

    Was wondering where I could find starter this week. I saw a recipe for bread kvass that called for yeast instead of starter. Any thoughts on using yeast?

    April 28, 2013

    • Angela D.

      In Wild Fermentation, Sandor says you can use 1/4 cup of "sourdough" or yeast.

      April 29, 2013

    • Quicksand

      Great thanks.

      April 30, 2013

  • Robin K.

    Can someone please bring mothers or starters to share for kombucha and the beet kvass?

    April 28, 2013

    • Angela D.

      You don't really need a starter for beet kvass. It's just beets and salt. A starter can be helpful but it's not required.

      April 28, 2013

    • Margaret

      You can also just mix a capsule of probiotics into the brine

      April 28, 2013

  • Quicksand

    Looking for any suggestions. Constraints include time (obviously) and no refrigeration required. Thinking of trying kvass. Any thoughts, recipes, or tips?

    1 · April 27, 2013

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