The Science of Fizz: Crafting Kombucha & Tepache
Date and Time
Thursday Apr 16, 2026
6:00 PM - 9:00 PM EDT
Two Session Course
Session 1: Inoculation
Thursday, April 16, 2026 I 6:00-9:00pm
Learn the bio-chemistry of fermentation and the
SCOBY, some food safety sanitation protocol,
prepare your Kombucha base liquids, and set
your ferments into our climate-controlled lab
Session 2: The Bottling & Carbonation
Thursday, April 23, 2026 I 6:00-9:00pm
Test your pH levels, master the "second ferment"
for carbonation, and flavor your brews using
select fruit juices. We will bottle the kombucha to
take home and carbonate, and then make a batch
of Tepache that you will take with you in your new
1-gallon fermenter.
Location
Chattahoochee Technical College
North Metro Campus
5198 Ross Rd
Acworth Ga 30102
Fees/Admission
Fees:$149.00
Contact Information
corporatetraining@chattahoocheetech.edu
770-529-2345
Send Email
Description
Elevate your gut health and your bartending game in this hands-on, two-part fermentation masterclass.
Traditional beer brewing might be an ancient art, but part of the future of craft beverages is "living" and
"zero-proof." Join us at the Chattahoochee Tech Brewing Facility on our North Metro Campus in Acworth, Ga.
for a deep dive into the microbiology of effervescence.
What You’ll Experience
• Microscopic Magic: Use our professional lab
to view the SCOBY (Symbiotic Culture of
Bacteria and Yeast) under the microscope.
See the microbes that turn tea and sugar into
kombucha up close.
• Precision Fermentation: Stop guessing. Use
professional pH meters and temperaturecontrolled
environments to ensure your brew
is perfectly fermented and safe to drink every
time.
• Global Flavors: Learn the art of traditional
Mexican Style Tepache, a wild-fermented
pineapple brew, alongside traditional
Kombucha.
Video
