On Thursday, October 16, proud picklers and probiotic fanatics of all ages are invited to an open tasting of fermented wonders at EcoTrust for the 5th annual Portland Fermentation Festival. Professionals and amateur enthusiasts alike will prepare pickled vegetables, kraut, kefir, cheese, mead, miso and much more.
If dozens of samples don’t satisfy your appetite, head to the rooftop for more nosh from Commons Brewery, Bingo Sandwiches, and Reverend Nat’s Hard Cider. DJ Pickle Barrel will keep the crowd dancing, and lucky guests will leave with door prizes, giveaways, and fermentation festival souvenirs.
Seeking an expert education in the fermentation field? You’re in luck. The fest opens with a special pre-tasting panel comprising the city’s top fermenters, including Nat West of Reverend Nat's Hard Cidery, David Barber of Picklopolis, Eric Finley of Chop Butchery & Charcuterie, and Josh Grgas from Commons Brewery. Thursday night’s tasting will also include practical demonstrations by Gabe Rosen of Biwa, Eric Finley of Chop Butchery & Charcuterie, cooking instructor Heidi Nestler, and Claudia Lucero, author of One-Hour Cheese. And, for the first time in festival history, a second day of workshops and fun will be held at SE Portland’s Bodega Verde.
Thursday’s tasting event is split into two sessions at 7 and 8 pm; admission for either session is $10. Admittance to the 6 pm expert panel, 7 pm tasting, and rooftop fermentation demos is $20. Admission information for Friday’s workshops will be announced prior to the event—we'll be sure to spread the word! Tickets go on sale on September 30, and will be available for purchase at the festival’s website. The website also includes instructions on how to enter your own fermented goodies for the event, in case your DIY kimchi is ready for the spotlight.