Brine, Brew & Barrel Fermentation Festival celebrates the multi-cultural culinary tradition of fermented products including pickles, krauts, kombucha, beer, wine, cider, mead, chocolate, cheese, coffee, sourdough, and everything in between. The festival will be hosted at Ashland Hills Hotel & Suites.

Join us on an epic culinary journey of discovery of new and familiar flavors! Enjoy 2-day Vendors Marketplace, workshops and demonstrations, activities for the whole family, delightful lunch options from food trucks and LUNA Café, and more.

Schedule:

FRIDAY, JANUARY 12, 2024

6:30PM – 8:30PM: Brew Bash Dinner – Ashland Springs Hotel

SATURDAY, JANUARY 13, 2024

9:30AM – 12:30PM: Hot Sauce & Bloody Mary Brunch Buffet – Stardust Lounge/ Ashland Hills Hotel & Suites

11:00AM – 4:00PM: FERMENTATION FESTIVAL – VENDOR MARKETPLACE – TALKS & DEMOS – Grand Ballroom/Ashland Hills Hotel & Suites

Workshops & Demos:
11:30AM – 12:30PM: HANDS ON WORKSHOP: Make your own cuke pickles and lacto-fermented daikon with Alex Lewin /Cosmos Ballroom

11:45AM to 12:15PM: DEMO: “Amazing power of Koji, the essential of Japanese food culture. Learn its role in the centuries old culinary traditions and how to incorporate miso into your cooking.  By Midori Uehara

12:30PM to 1:00PM: TALK & DEMO: Fermentation Basics with Sash Sunday of OlyKraut

1:15PM to 1:45PM: DEMO: Sean Kelly cidermaker and founder of WildCraft Cider Works on the importance of wild apples.

2:00PM to 3:00PM: HANDS ON WORKSHOP: Make your own classic sauerkraut with Sash Sunday of OlyKraut – Cosmos Ballroom

2:00PM to 2:30PM: TALK & DEMO: What is Fermentation? When did humans start fermenting? Learn how to make quick brined radish with Alex Lewin

2:45PM to 3:15PM: DEMO: Family Friendly Kimchi: Cultural Significance in Korean Cooking with Cindy Yi

3:30PM – 4:00PM: TALK: “Forest to Glass” with Faith Dionne of Jaz Spirits

7:00PM – 9:00PM: Cider Social – downtown at Ashland Springs Hotel

SUNDAY, JANUARY 14, 2024

9:30AM – 12:30PM: Hot Sauce & Bloody Mary Brunch Buffet – Stardust Lounge/ Ashland Hills Hotel & Suites

11:00AM – 4:00PM: FERMENTATION FESTIVAL – VENDOR MARKETPLACE – TALKS & DEMOS – Grand Ballroom/Ashland Hills Hotel & Suites

Workshops & Demos:
11:30AM to 12:30PM: HANDS ON WORKSHOP: Yes, you can pickle that! with Sash Sunday of OlyKraut

11:30AM – 12:00PM: TALK & DEMO: What is Fermentation? When did humans start fermenting? Learn how to make quick brined radish with Alex Lewin

12:15PM – 12:45PM: DEMO: Fermentation in Cheese by Audrey Stange, Rogue Creamery’s “Ambassador of Moo.”

1:00PM – 1:30PM: DEMO: Making cocktails, mocktails and desserts with Moxi Brew Kombucha Shrub.

1:30PM – 2:30PM: HANDS ON WORKSHOP: Make your own cuke pickles and lacto-fermented daikon with Alex Lewin /Cosmos Ballroom

1:45PM – 2:15PM: TALK: Fermentation Basics with Sash Sunday of OlyKraut

2:30PM to 3:00PM: DEMO: Learn how to make sourdough country bread. By Philippe Garcia

Date: January 12 - January 14,2024

Location: Ashland Hills Hotel & Suites 2525 Ashland St, Ashland, OR 97520

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