Gabe Toth: Fermented Foods Presentation and Book Signing: July 9th

The Brew Hut is very excited to welcome fermentation expert Gabe Toth, who will be doing a presentation on fermented foods. His book “The Fermentation Kitchen” is part how-to guide, part cookbook, and part reference manual that goes over the fundamentals of fermented vegetables, condiments, sausages, dairy, bread vinegar, kombucha, and other live culture foods. Please join us as we learn about the principles of fermenting food at home. Gabe will be available after his presentation to answer any questions and sign books.

This is a free event. Please RSVP below. 

About Gabe Toth:

Gabe Toth is a brewer, distiller, and journalist in northern Colorado. After a ten-year newspaper career, he moved into the craft beer world in 2010 at Santa Fe Brewing Co., subsequently moving between brewing and distilling and earning awards from the Great American Beer Festival®, World Beer Cup®, ADI and ACSA. He now oversees operations at The Family Jones production distillery.

Toth is a current contributor to Artisan Spirit, Distiller, and The New Brewer magazines. He holds degrees in communications and sociology and brewing and distilling certifications from the Institute of Brewing and Distilling (IBD). He has been applying his fermentation knowledge to home-fermented food and drink since 2005.

 

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