Fermented foods are jam-packed with

probiotic bacteria!


When you consume them, they introduce beneficial bacteria and enzymes to your digestive system, boosting immunity and promoting overall gut health. Plus we think they are tasty, too! Our NEW Fermented Drinks Course features workshop videos from some the nation's leading fermentation experts on winemaking, fermented sodas, ales, kombucha, hard cider, bochet, mead, and more!

How to Brew Kombucha

If you can brew a cup of tea, you can brew kombucha! As bacteriosapiens, we are bacteria-powered. That means the more bacteria-rich fermented foods that we incorporate into our diet, the better we feel. Learn how easy it is to enjoy the benefits of brewing kombucha at home for a fraction of the cost (while nourishing your human microbiome).


Known as the "Kombucha Mamma,” Hannah Crum speaks at consumer and corporate events nationwide. She and Alex LaGory created Kombucha Kamp to provide the highest-quality brewing supplies, information, and support. They mentor homebrewers and serve as commercial brewing consultants. The couple co-founded Kombucha Brewers International in Los Angeles, where they reside. Books by this Speaker: The Big Book of Kombucha

Jereme Zimmerman
Simple Beer Brewing

Learn how to brew your own beer in simple, quick 1-gallon batches. Beer, like other alcoholic beverages, is produced by fermenting a sugary liquid with yeast. Using extracted malted grain sugars obtained from a homebrew store, or cane sugar, brown sugar or molasses from a grocery store, you can make beer in your kitchen quickly and easily.


Jereme Zimmerman is a writer and traditional brewing revivalist who lives in Kentucky. He has been published in various magazines and websites, and he travels globally to speak on topics such as fermentation, natural and holistic homebrewing, modern homesteading, and sustainable living. His first book, Make Mead Like a Viking, was published in 2015, and his second book, Brew Beer Like a Yeti was published in September 2018.

Jereme Zimmerman
Making Herbal Mead (Metheglin) Like a Viking

Learn to make herbal mead, AKA metheglin, using simple processes and ingredients from your garden or farmers market. Mead is a simple fermented honey alcoholic beverage. Adding herbs and spices for their flavoring and medicinal qualities makes your mead a metheglin (or metheglyn) from the Welsh meddyglyn (“healing drink”). In this video, we’ll be making a refreshing, invigorating lemon balm and pineapple mint metheglin.


Jereme Zimmerman is a writer and traditional brewing revivalist who lives in Kentucky. He has been published in various magazines and websites, and he travels globally to speak on topics such as fermentation, natural and holistic homebrewing, modern homesteading, and sustainable living. His first book, Make Mead Like a Viking, was published in 2015, and his second book, Brew Beer Like a Yeti was published in September 2018.

Fruit Juice: From sugar to alcohol

If you are new to brewing or fermenting beverages this class will teach you everything you need to know about understanding sugar in juice and how that relates to the alcohol content. We will focus on apple juice for cider making but the information is important to any brewer.


Kirsten K. Shockey and Christopher Shockey got their start in fermenting foods 20 years ago on their 40-acre hillside smallholding, which grew into their organic food company. When they realized their passion was for the process, they chose to focus on teaching fermentation arts to others. They teach worldwide and host workshops on their homestead in southern Oregon. They live on a 40-acre hillside homestead in the Applegate Valley of southern Oregon, and Kirsten blogs at www.Ferment.works. Books by these speakers: Fermented Vegetables, Fiery Ferments

DIY Medieval Bochet, or Burnt Honey Mead

Learn how to caramelize honey to make your own bochet, as inspired by the recipe from the 1393 household manual Le Ménagier de Paris.


Susan Verberg lives on a 5 acre homestead in the Fingerlakes region of Upstate New York, where she gardens, keeps goats and bees, and makes soap for her shop, Far Mountain Soap.

Learn to Make Natural Wine at Home

In the workshop, viewers will learn the benefits of making natural, vegan-friendly wine at home while using fruit and herbs that are easily accessible to them. Hear a discussion on essential equipment and supplies necessary to make a batch of wine as well as unnecessary additives/chemicals used in commercial wine and legalities.


Tonii Turner is a self-taught winemaker and has been making wine for 10 years.She makes traditional as well as non-traditional wine and specializes in herbal and fruit wine making. She enjoys teaching other wine lovers the benefits of natural home winemaking and has curated a winemaking kit for beginners.

Gianaclis Caldwell
Milk Kefir: How to make, use and love!

It's easy to make this amazingly healthy, probiotic-packed dairy ferment using traditional kefir grains. Learn how to incorporate low-sugar, delicious flavors, and even how to use fresh kefir to make probiotic cheese!


Gianaclis Caldwell is the author of four books on cheesemaking and small dairying, including the award-winning Mastering Artisan Cheesemaking. Along with her husband, she milks goats and makes cheese at Pholia Farm Creamery in southern Oregon.

Naturally Fermented Honey Sodas

Did you think that the only way to drink your probiotics was kombucha or kefir? Those are great options, but your probiotic world is about to get even more diverse. In this lesson, Dawn Combs, author of Sweet Remedies, will teach you how to ferment a delicious probiotic soda using your choice of herbs or fruit juices and raw honey.


Dawn Combs is an ethnobotanist with more than 20 years of experience in her field. She owns the herbal health farm Mockingbird Meadows, contributes to Mother Earth Living, and is the author of Heal Local: 20 Essential Herbs for Do-it-Yourself Home Health Care and Conceiving Healthy Babies: An Herbal Guide to Support Preconception, Pregnancy and Lactation.

Chris Colby
Making Hard Seltzers at Home

Follow along as Chris Colby describes how to brew hard seltzers — the way commercial producers do — at home. Get recipes and step by step instructions to guide you through the process.


Chris Colby is a writer who was trained as a biologist (PhD, Boston University 1997). His published writing efforts mostly focus on brewing beer, but he has also written about gardening and cooking.

Get access to the Fermented Beverages Course with our "All-Access" bundle. The MOTHER EARTH NEWS ONLINE: All-Access registration provides access to all of our courses and prerecorded webinars - including all existing courses, recorded webinars, and more than a dozen new courses in the works for release in the Fall - through the end of 2020! That's more than 100 educational videos!



Or, Enroll in just the Fermented Beverages Course


$20

Fermented Drinks Course