Baltimore Fermentation Festival - May 17th
Sample and learn from amazing vendors! Join us on May 17th, from 1PM to 5PM to drink, eat yummy fermented foods, and participate in both free and paid workshops, including a free talk and demonstration from fermentation guru, Sandor Katz. Festival tasting glass included with admission!
Participating Vendors include:
HEX Ferments is Baltimore's own fermented foods company, featuring small batch sauerkrauts, kimchi, pickles, and kombucha.
HEX Superette is a neighborhood market and café dedicated to sourcing locally and showcasing fermented foods, craft beverages, and artisanal goods that celebrate bold flavors and sustainable practices.
Sandor Ellix Katz is a self-taught fermentation revivalist whose influential books—including the James Beard Award-winning The Art of Fermentation—and global workshops have sparked a worldwide resurgence in the fermentation arts.
Clavel Bar Lab is a creative extension of Baltimore’s beloved mezcaleria, where fermentation, tradition, and innovation come together to craft unique, flavor-driven cocktails and ingredients.
Modern Stone Age Kitchen is a foodery dedicated to reviving ancestral cooking techniques, using fermentation and traditional methods to create nutrient-dense, flavorful foods made entirely from scratch.
Keepwell Vinegar crafts organic, barrel-aged vinegars using locally sourced ingredients, harnessing natural fermentation to create complex, deeply flavored pantry staples.
White Rose Miso specializes in handcrafted, small-batch miso and fermented condiments, using traditional techniques to create rich, umami-packed flavors from locally sourced ingredients.
Jinji Chocolate creates handcrafted, dairy-free chocolates that highlight pure, ethically sourced ingredients, celebrating cacao’s natural depth and complexity through minimal processing.
Prigel Family Creamery crafts artisanal, farmstead cheeses using milk from their own grass-fed cows, honoring time-honored traditions with rich flavors and a deep commitment to sustainability.
Suspended Brewing is a boundary-pushing, sustainability-focused brewery crafting unfiltered, mixed-culture, and ingredient-driven beers with a deep respect for tradition and experimentation.
Pen Druid Brewing specializes in spontaneous fermentation, wood-fired brewing, and naturally carbonated beers, creating wild, expressive flavors deeply connected to time and place.
Old Westminster Winery crafts expressive, terroir-driven wines using sustainable and minimal-intervention methods, showcasing the unique character of Maryland-grown grapes.
Tortuga Kombucha embraces the wisdom of the tortuga—taking time to craft tea-forward kombucha through a slow, thoughtful process rooted in exploring how each tea tastes before and after fermentation, informed by a deep engagement with the culture, tradition, and cultivation of tea.
Genin Selections showcases artisanal, small-batch producers like Hana Makgeolli, a craft Korean rice wine brewery dedicated to reviving traditional brewing methods with organic ingredients and wild fermentation.
Current Cassis crafts rich, complex blackcurrant liqueur using locally sourced fruit, balancing tartness and sweetness for a uniquely bold and versatile spirit.
Forthave Spirits creates botanical-driven, small-batch spirits using natural ingredients and traditional methods, crafting unique amari, aperitifs, and liqueurs with depth and character.
Dr. Ann Estes of Mostly Microbes is a microbiologist and educator passionate about demystifying the microbial world, exploring the role of microbes in food, fermentation, and beyond.
Early Bird pricing in effect until April 30th.
