Our new Kombucha by @arborliquids
Tea: Darjeeling, Sencha
• ginger
• cranberry
• muscovado
• drops of salt
• botanical bitters
Mainly acidity-driven with ginger heat. Lightly earthy, caramel, a bit fruity.
18:00
bartelsstr. 37
free drinks (fermented)
& miraculin for curious tongues
Fermentation fascinates me, because it’s complex. It’s not simple, not clean. It’s wild, raw, and alive, like life itself. It’s a process that shows how we deal with transformation. How we use something unstable to create pleasure. It’s sensitive, real, and honest. A mirror of change you can’t fake. For me, fermentation is a symbol of origin and transformation. Bacteria metabolize, regulate their energy, and multiply. Basic entropy turned into form. Under different conditions, something new emerges. Mutation. It’s a biological truth and a metaphor at the same time. Without microbes, we wouldn’t exist. Everything we eat is fermented inside our own bodies. Without the gut and its microflora, we couldn’t survive. Fermentation is health, taste, balance. A craft that works with living beings.
This installation is about that process. Different vessels, different stages, different forms of life. Sound, image, taste. A study of origin, change, and culture. From bacteria as the first life forms to the food and drinks we enjoy today.
Fermentation Workshop
KOMBUCHA
It is a metabolic process in which microorganisms such as yeasts or bacteria convert carbohydrates (mainly sugars) into other compounds, e.g. organic acids, gases (COz), or alcohol.
It is one of the oldest forms of biotechnology, used for food preservation and flavor development.
