Creative Kombucha – Sensory Analysis & Recipe Development

This practical workshop is aimed at participants with a basic understanding of fermented beverages. The focus is not on the basic production of kombucha, but on the creative processing of already fermented base products. Together, we will explore techniques for flavouring during the second fermentation. Sensory basics, sugar management, carbonation, as well as shelf life and product safety are taught in a practical manner. The aim is to develop unique flavour profiles and application-oriented recipes.