Fermented & Fizzy: The History of Artisanal Beverages

Tired of the same old soda? Dive into the effervescent world of living liquids! This isn't just a class about making drinks—it's an exploration of ancient preservation techniques, gut health, and global flavor profiles. We will journey through the fascinating history and complex chemistry behind five dynamic categories of artisanal beverages:

* Kombucha: The tangy, symbiotic tea culture and its modern adaptations.

* Switchels: The colonial-era "haymaker's punch" that balances vinegar, ginger, and sweetness.

* Shrubs: The vibrant, fruit-infused drinking vinegars that predate refrigeration.

* Ginger Ale: Beyond the commercial pale, we'll explore real ginger bug fermentation.

* Sweet Potato Fly: Uncover this unique, traditional African and Caribbean ferment.

Learn how to harness yeast and bacteria for natural carbonation, balance acidity, and safely create shelf-stable drinks that tantalize the palate. This is not a hands-on class, but by the end you’ll be ready to transform your kitchen into a home brewery, complete with your own SCOBY(Symbiotic Culture of Bacteria and Yeast) and the confidence to keep fermenting long after class ends—making sophisticated sips that are both healthy and historically rich.

Prerequisites: A thirst for knowledge and a willingness to embrace the funk.

Meet the Instructor!

Sara Reece is a long-time enthusiast for all things food preservation. It all started with growing up in a huge family where her mom did a lot of canning and freezing. As an adult, her continuously achy joints led her to adopt a whole foods diet, and she's never looked back as her symptoms abated. The slow-food concept (food should be grown and bought locally, prepared with care, and consumed with appreciation) is one that rings true to her spirit. Sara is delighted to share her expertise in canning and fermentation with her Co-op community.

If you have specific dietary restrictions, please reach out to us in advance before signing up for the class at or by calling the co-op at 515-232-4094 and speaking with Sheba Wright, Education Coordinator.

Limited substitutions can be made during the class.

Know what’s Happening Next — before everyone else does.

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Host or Publisher Wheatsfield Cooperative