Kombucha, once solely the drink of people who wear Crystal Body Deodorant, landed on the front page of the New York Times Styles section a couple weeks back, marking its graduation into the mainstream. Fermented products in general are having a heyday: kimchee, sauerkraut, cured meats, coffee, craft beer, stinky cheese, no-knead bread, yogurt. Here are some interesting new developments in the fermentation movement.

Kombucha’s Not a Crime
Popular San Francisco Kombucha maker, House of Kombucha, announced it will open a filling station on April 10th where its customers can fill growlers with flavors like Rose Black and Lavender Green from its taps. The filling station is located in a combo sushi restaurant/bail bonds office across the street from the county jail. Yeah, you read that right.

The Brooklyn Rot
New Park Slope home-brew supply store Brooklyn Homebrew and neighboring beer store Bierkraft are starting a club for home fermentation hobbyists called The Brooklyn Rot. First meeting is this Wednesday at 8 p.m. at Bierkraft. Bring your homemade cheese, wine, beer, whatever. The owners of Brookyn Homebrew are bringing some extremely young wine they made, and plan to shuttle it to subsequent meetings to try again as it ages.

Who Doesn’t Love Free Yeast?
Social Kitchen & Brewery, opening later this month in San Francisco’s Inner Sunset neighborhood, will be giving away free yeast to homebrewers, and hosting monthly open-brew days, on which, owner Rich Higgins says, “The public can show up to help me brew.”

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