Workshop #5 — November 1st: Living Vinegar Production & Its Applications Within Restaurants & Agriculture
By Alfred Francese of Emmer & Rye
At Emmer and Rye they produce all their vinegar for cooking in the restaurant. They use a combination of enzymes, yeast and bacteria to create their product. They never pasteurize during the process which ends up creating unique flavor profiles based on the base ingredients they use, and the climate during each season. This vinegar is packed with flavor but also contains probiotics, and b vitamins. During Alfred’s workshop he will discuss how he produces vinegar, what inspires him to choose which ingredients he uses and different cooking applications. We will also be hearing from one of the producers they partner with, Westfold Farms, and how they incorporate Emmer & Rye’s vinegar into their chickens’ diets. The event is free and open to all, but we ask that you please sign up for a ticket in order to receive the zoom link info. The event is free, but we ask for a $10 suggested donation per person. Register for a free ticket here.

For more info on the 2021 Austin Fermentation Festival click here.