In this hotel, in addition to the brewing fermentations, we also venture into other fermentations. We haven’t produced penicillin from yeast yet, but with time we will. A lot of bread has already been made (without ever letting it spoil), garlic fermented in honey, sauerkraut, kimchi, onions and we even fermented the tomatoes (the cherryContinue reading “Fermented Peach Golden Sour”