We invite you to a morning on the farm dedicated to the intricate art of fermentation with Marcus Saidy, founder of Sault Kombucha. 

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This interactive workshop will cover the essential elements of kombucha brewing, including the role of SCOBY and how factors such as temperature, sugar and acidity impact the process. 

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You'll learn Marcus's expert brewing techniques and create your own kombucha infused with farm-foraged ingredients to take home. The workshop encourages you to engage your senses by tasting, smelling, and exploring the ingredients.

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Enjoy a beautiful Saturday morning at the farm, taking home insights into fermentation techniques. The cost for this workshop – including the program, a complementary selection of fresh bites and refreshments, your own homemade kombucha and a bottle of Sault Kombucha – is €40 per person.