Cultural fermentation: the essence of late summer
Date and time
8. 9. 2022, 5–8 pm
Barrier-free entrance: basement and ground floor.
château garden and orchard
In cooperation with
Disctict Troja, Biotroja centrum, IPR, Miloš Vojtěchovský
Workshop explores the flavour profile of a place using wild fermented drinks made from locally grown herbs and apples from the orchard. The event is also an accompanying programme to the exhibition “Touch the River!” prepared by the Institute of Planning and Development Prague.
The wild fermentation comes from yeasts naturally occurring ‘wild’ on some plants. The process alchemically transmutates the added sugar into alcohol, CO2 and, over time, eventually acetic acid. Fermentation is a procedural thing and a collaboration with microbes, part of what happens is not under our control, nature (life, non-human actors) plays a role), interested parties can taste from a pre-made range of flavours (from sweet limos to sour and bitter bezonades) mirroring the character of the place and the late summer season. Learn the basic principles of wild fermentation and how to create your own flavour combinations.
Wondering how the flavour profile of a place changes over the year?
Important! Bring your own tasting cup and resealable bottle to take home your own fermentation project.
Lenka Kubelová (born 1984 in Prague) graduated from the Faculty of Arts and the Academy of Fine Arts in Prague. She currently works as the editor-in-chief of the Prague publishing house Alferia. She has translated several books and worked as a lecturer and teacher; she is interested in subtle activism and “biocultural hope“.
Thanks to Na ovoce for the loan of equipment.