Weekend event offers barrels full of flavor experiences at Ashland Hills Hotel
By James Sloan, Rogue Valley Times
From the ancient art of aging wines and cheeses to the modern revival of kombucha and other goods, the fermentation process plays a major role in the favored flavors of many.
Celebrating that process with a full weekend of demonstrations, vendors to visit, tastings and more, Ashland’s annual Brine, Brew and Barrel Fermentation Festival will offer plenty to learn, taste and try at home.
“I think there something for everyone, whether you’re a hipster, hippie or grandma of five, there’s something you can enjoy and learn,” said Karolina Lavagnino, an organizer of the festival and director of sales and marketing with Neuman Hotel Group. “I’m always amazed with the knowledge and passion that all the makers bring to the festival.”
The Fermentation Festival runs from 11 a.m. to 4 p.m. Saturday and Sunday, Jan. 13-14, at the Ashland Hills Hotel & Suites, 2525 Ashland St., in Ashland.
Adult day passes are $20 per person or $30 for a full weekend pass and kids ages 12 and under can enter for free with a paid adult.
Festival tickets can be purchased at oregonfermentationfest.com/tickets.
“The Fermentation Festival focuses on the multicultural tradition of fermenting foods and happens every year in January,” Lavagnino said. “We’ll welcome vendors from Oregon and Washington and California.”
Now entering its third year, the festival will include a wide range of demonstrations, hands-on workshops and presentations to inform attendees on the techniques, tips and tricks involved with fermentation.
Some of those workshops and demonstrations include: “Fermentation in Cheese” by Rogue Creamery’s “Ambassador of Moo” Audrey Stange; “Importance of Wild Apples and How to Use Native Yeasts” from cider maker Sean Kelly; “Family Friendly Kimchi” by kimchi purveyor Cindy Yi; and “How to Make Country Sourdough Bread” by local baker Philippe Garcia.
Applegate Valley resident, author and fermentation maestro Kirsten Shockey will be presenting as well, discussing the process of using moisture reduction in vegetable fermentation along with offering workshops on making sauerkraut and other fermented foods.
“We’re rediscovering what humans have known for thousands of years,” Shockey said of the chemical process. “Chocolate, coffee, salami, ham, vinegar, all charcuterie — all of these processes are brought to us by historical cultural knowledge and microbes.”
Ferment Works, run by Shockey and her husband, offers virtual fermentation classes to educate people in the art of fermented, homemade products.
“The thing I always like to tell people who are shy about fermentation is to not be afraid of it and come discover it,” Shockey said.
Prior to and during the festival, attendees will have the opportunity to take part in special events like the Brew Bash Dinner from 6:30 to 8:30 p.m. Friday, Jan. 12; the Hot Sauce and Bloody Mary Brunch Buffets starting at 8:30 a.m. Saturday and Sunday, Jan 13-14; and the Cider Social from 7 to 9 p.m., Saturday, Jan. 13.
All three special events will be hosted at the Ashland Springs Hotel, 212 E. Main St., Ashland, and tickets and more information can be found at oregonfermentationfest.com/special-events.
Fermentation has been practiced by humans for thousands of years, with ancient roots across the planet from Neolithic China to Sweden to Mesopotamia in present-day Iraq.
“It helps us reconnect with the natural world a little bit, that’s the beauty of it, it’s really grounding,” Shockey said.
For the Fermentation Festival, organizers are hoping to draw around 1,000 visitors a day, Lavagnino said.
“I feel like everyone can turn that weekend into a memorable experience and maybe be pushed out of their comfort zone when comes to foods and fermentation,” Lavagnino added.
To learn more about the festival, visit oregonfermentationfest.com.
Reach reporter James Sloan at [email protected]. This story first appeared in the Rogue Valley Times.
