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Ferment the Omer

Learn the ancient arts of beer brewing, counting the omer & Jewish drinking songs… Join us to FERMENT THE OMER
Traditionally we count the days from the second day of Passover to Shavuot, known as the Counting of the Omer. In the days of the Temple, on the second day of Passover an omer (measurement) of barley was cut down and brought to the Temple as an offering. At Shavuot, the wheat harvest began with an offering of wheat at the Temple.
Barley, lacking adequate levels of gluten to make bread, has been viewed throughout the ages as an inferior grain. Luckily, there is an age-old tradition to use it to brew beer!

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Aidan Acker began his brewing career in San Francisco in 2005. In that time, he estimates he has brewed over 100 gallons of beer. He moved to Boston from the west coast in 2008 to attend Harvard Graduate School of Design, where he studied landscape architecture. His favorite beer is BBC's Steel Rail Pale Ale.
Rabbi Tracy Nathan is the spiritual leader of Temple Beth Israel of Waltham. She recently edited Keshet's Resource Guide for Jewish Weddings for LGBTQ Couples, and has served and taught in congregations and schools in Greater Boston, New York City, and San Francisco. She did some home brewing many moons ago under the tutelage of her spouse, and enjoys oatmeal stout.

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