Humans have been making fermented beverages since the beginning of time. This class will focus on non-alcoholic fermentation with a particular focus on fermented teas, which have been a staple in many cultures for over 2,000 years. Learn about symbiotic colonies of bacteria and yeast (SCOBY) that help transform these unique beverages. We will cover fermentation, acids and alcohols, as well as sample several kombuchas and shrubs. Every participant will receive a SCOBY to take home for your own beverage fermenting projects.