Join us for an exciting and informative workshop as we explore the wonderful world of fermentation! From preserving fresh produce to cultivating healthy gut bacteria, fermentation has a multitude of benefits that have been enjoyed by people around the world for centuries. In this workshop, you’ll discover a variety of fermentation techniques and learn how to create delicious and nutritious foods that are not only good for you, but also bursting with flavour.
During the workshop, we’ll delve into the science behind fermentation and discuss the different types of bacteria involved in the process. We’ll cover a range of techniques, including:
Salting foods to encourage the growth of lactic acid bacteria, which are used to create delicious dishes like sauerkraut, kimchi, and Indian-style pickles.
Utilizing acetic acid bacteria to convert alcohol into vinegar, a versatile ingredient used in everything from salad dressings to marinades.
Using a SCOBY (Symbiotic Culture Of Bacteria and Yeast) to ferment sugary liquids and make refreshing kombucha, a probiotic drink that is packed with health benefits.
Harnessing the power of koji enzymes to transform foods and create rich, complex flavours. This ancient Japanese technique is used to produce soy sauce, miso, and sake, among other things.
Not only will you learn the techniques for each of these fermentation methods, but we’ll also discuss how to troubleshoot common issues that may arise during the fermentation process. You’ll walk away from the workshop with the skills and knowledge you need to start fermenting your own foods at home.
Join us for an evening of learning, tasting, and fun, and discover the magic of fermentation!
St Mary’s Hospital reached out to us for help a while ago. It’s a multidisciplinary community hospital in the Phoenix Park, that offers stroke rehabilitation to patients of all ages, provides in patients rehabilitation to older population and provides residential care to older persons.
They run a gardening project for residents and were in need of a display table for their plants. They sell plants to visitors and staff to help cover the funding of the garden project. Our member, Gary was happy to jump on board as an avid gardener and maker to make up a display table.
The summer is in full swing and our gardens and windows sills are full of life. Our community is made up of people with diverse interests and skills. It is not all computers and tech. Below are photos from our members what is growing at the moment.
Fresh potatoes ready for the pot.
Over 1kg of rhubarb ready to make something sweet.
A bee visiting some flowering artichoke.
The last of the loganberries with some rosemary photobombing.
Great use of awindow sill for some coriander, basil & chives.
This time of year, everyones kitchen seems to be buzzing with tiny fruit flies. If you were taking part in a hackathon to build a fly trap, this one would probably win….. and there’s not an Arduino or a line of code in sight. But what is the mystery mixture in the glass? We hear rumours of beer and vinegar. Drop in to our kitchen to have look.
We have just received an order of our favorite German drink. Club Mate is a caffeinated, carbonated, mate-extract, beverage. You get used to it. We have both original and cola varities in stock. Drop by the space and try out this classic hacker drink.
We are having an informal “brewing equipment day” on March 12th in the new TOG space at 2pm. The goal is to meet up for a few hours to clean up a corner to store the brewing equipment. This is an opportunity for people who had offered to donate brewing equipment to TOG to bring in their gear and give it a home. We will also be giving tours of the space to show anyone around who hasn’t seen the space yet. In short this is what we will be doing:
– Clean up the potential brewing corner
– Give tours of the space to those who haven’t seen it yet
– Make an inventory of all of the brewing equipment
– Label all of the equipment
– Make a plan/list of what else we need if anything
– Pick a date for the first brew-day of the new space
The goal of the brewers within TOG is to establish and maintain a high end brewing system to give brewers of all levels access to equipment that they might not have at home. This would enable all members to brew beer, wine, mead or cider in the space without needing to own any equipment, they merely need to purchase ingredients. As the spring/summer approaches we will start up the monthly brew days again with a bit more structure. We will brew a beer in advance for the open socials along with members brewing their own beer too.
Edit, thanks to everyone that came out this afternoon to help clean the space. Here is the area before it was cleaned:
And here is the area afterwards:
There is now enough equipment for someone to brew a batch of beer in TOG. 🙂