Brewing Wild Beers with Local Plants: A Workshop with Pascal Baudar

When:
August 11, 2018 @ 9:00 am – 2:00 pm
2018-08-11T09:00:00-07:00
2018-08-11T14:00:00-07:00
Where:
Downtown parking lot
180 N Blanche St
Ojai, CA 93023
USA
Cost:
$75 (must be 21 years of age or older to attend)
Contact:
Lanny Kaufer
805-646-6281

pascaltoyoning

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PLEASE NOTE: You must be 21 years of age or older to attend this event.

Click here to read Matt Kettmann’s interview with Pascal Baudar in the July 24, 2018 issue of the Santa Barbara Independent.

Brewing wild beers with local plants – Extracting yeast and more!

Pascal Baudar, author and renowned professional forager for L.A.’s top chefs, will return to Ojai as our special guest on Saturday, August 11, from 9 a.m. to 2 p.m. for a workshop on brewing wild beers with local plants. He will demonstrate techniques described in his latest book, The Wildcrafting Brewer, the follow-up to his best-selling 2016 book, The New Wildcrafted Cuisine: Exploring the Exotic Gastronomy of Local Terroir.  A limited number of copies of both books will be available for sale and signing.

Let’s get back to the basics of making beer. You’ll be amazed how easy it is to make tasty beers at home with little equipment. During this workshop, you learn about plants that have been used during history as brewing ingredients, how to extract wild yeast, creating sugar sources from fruits and berries and much more!

First we’ll go on a plant walk and identify some of the plants and other ingredients (such as barks and roots) that have been used historically to create interesting brews (Horehound, Mugwort, Yarrow, etc.). We’ll also talk about medicinal and edible plants during the walk. It’s a very slow walk, probably less than 2 hours.

After the walk, we’ll go back to a community kitchen where Pascal will show you the process of making a simple wild beer on location. Together, we’ll go through all the steps so you can easily redo it at home. Some wild refreshments, some beer tasting, and very unusual, wild-foraged, gourmet snacks such as acorn/pinyon pine fermented cheeses, acorn hummus, and fermented spring edibles on wildcrafted flatbread will be served. We’ll also have some non alcoholic drinks such as a forest or mountain herbs infusion.

The $75 fee includes the walk and all foods and beverages to be sampled. Click on the REGISTER link below to register and then the PayPal button to secure your space. Online price includes PayPal fee. If you prefer, you can mail a check. Let me know when you register.

 

 

Left: Horehound and California Sagebrush (Artemisia californica). Middle: Fresh Mugwort leaf and Sugar Bush berries (Rhus ovata) – very lemony. Right: Mild Hops flowers

ABOUT PASCAL BAUDAR:
Pascal Baudar is a writer, naturalist and a self-styled “culinary alchemist” based in Los Angeles. His passion is to study wild edibles and research new culinary uses through ancient and traditional methods of food preservation as well as contemporary cooking techniques. He also did the Master Food Preserving / Food Safety Advisor program at the University of California in 2011.

From 2011 to 2014, his truly unique preserves, drinks and various wildcrafted condiments made their way into the kitchens of such star chefs as Ludo Lefebvre, Josiah Citrin, Ari Taymor, Michael Voltaggio, Chris Jacobson, Matthew Biancaniello (Eat Your Drinks) and Niki Nakayama (N/Naka restaurant)

He has served as a wild food consultant for several TV shows including MasterChef and Top Chef Duels. He has been featured in numerous TV shows and publications, including Time magazine, the Los Angeles Times, L.A. Weekly, and the New York Times.

In 2014, he was named one of the 25 most influential tastemakers in L.A. by Los Angeles magazine and in 2017 as offering one of the most innovative culinary classes.

Pascal has written two books: The New Wildcrafted Cuisine and The Wildcrafting Brewer. Both books became Amazon bestsellers in several categories.These days he is focusing on writing and education; his next book projects are related to lacto-fermentation of wild edibles using local bacteria and another book about creating a cuisine around the most invasive plants in North America.

Factually, here in Los Angeles, we are surrounded by delicious and nutritious invasive plants such as mustards, perennial pepperweed, dandelion, chickweed, chervil and countless others and, yet, we have people who cannot afford good food or stay hungry. The city is also spending money and spraying chemicals on these edible or medicinal plants. Done properly, educating people and creating an innovative cuisine around these plants can be an alternate solution which benefits both man and nature.

Pascal’s philosophy is that conscious wildcrafting should be able to help the environment by focusing on the non-native and invasive plants as well as growing native plants.

Lanny and Pascal at their 2016 workshop in Ojai. Photo: Steve Toscher

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Online ticket price includes PayPal fee.


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