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Lamucca‘s innovative gastronomic space now has a new section dedicated to kombucha, a fermented tea that connects with its spirit of conservation and promotion of natural products.
At EN BRUTO there will be cooking classes, workshops on how to make kombucha at home and a display of its Kombucha Brutt, which will also be available in small batches. It will also be available for tasting in the restaurants of the Lamucca Group.
Kombucha, the millennial trendy drink, connects with the longed-for contemporary feeling of achieving digestive and mental health. That’s why fermakers wanted to pay tribute to it and squeeze the most out of the world of ferments and the organic lifestyle.
fermakers
Fermakers is presented as the first neighbourhood kombuchería in the capital where the laboratory where Kombucha Brut is prepared and the place for cocktail tasting coexist. Its I+A lab has a technical service and acts as a consultancy for chefs and restaurants, as well as offering talks, courses, workshops and being a gastro events club.
In this sense, this project led by Fran Winberg, fermentation expert and professional advisor for product development for chefs and gastronomy professionals, is an ARTESAN LAB and a CLUB of consultancy services, Kombuchería product design.
As François Winberg explains: ‘fermakers is, on the one hand, an artisan lab to develop innovative products from archaic materials and, on the other hand, a club to bring together lovers of the ferment to discuss, train and research its many applications and benefits from a nutritional, gastronomic and even cosmetic point of view’. François also runs workshops to learn how to make kombucha at home.
