Wild Drinks: The New Old World of Small-Batch Brews, Ferments and Infusions

(Hardback)

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Wild Drinksis the definitive book on infusing, brewing and fermenting delicious and often nutritious things to drink, from mead to kombucha to cider to kvass. With the entertaining and assuring voice of fermentation expert Sharon Flynn, itis a perfectjumping offpoint foranyone who is curious to learn more about this magical and witchy world.

Across six chapters, Wild Drinks features more than 60 recipes. Learn the basics of wild fermentation and read about the equipment you need to start your fermentation journey. Discover drinks made from grain, including doburoku (farmhouse sake), wild beer and kvass;explorerecipes for wild apple cider, country wine and wild soda; try water kefir, kombucha, ginger beer and fruit vinegars, and come to understand the art of imparting flavour, from shrubs to flavoured waters to syrups and liqueurs. And in the spirit of reducing waste, the final chapter shows how to use fermentation byproducts ranging from crackers made from sake lees to kimchi pancakes, nettle risotto and Basque cider chicken.

Recipes include fascinating historical context and quick tips, and Sharon considers the traditions associated with these ancient fermentation practices too.

Author Bio

Sharon Flynn is one of Australia's leading authorities on fermentation, and her little blue book, Ferment For Good (Hardie Grant, 2017), is beloved of aspiring and accomplished fermenters alike.Ferment for Goodbursts with Sharon's warmth,charisma and wisdom, a thread that carries through into her second book, Wild Drinks. In both books, Sharon draws on abody of knowledge establishedover more than two decadesliving in Malaysia, Japan, the US and Europe as an expat. In each country, she sawthebenefits of fermentationon the microbiome first hand when her youngest daughter was ill. This led her back to Australia, and to the birthof her business, The Fermentary,in 2013. That business has established a loyal following andprovided a platform for her to talk about the need for a focus on real food and flavour over health fads and profit. She has undertaken residencies in Tennessee and Japan, the former withrenowned fermentation evangelist Sandor Katz, who, in 2020, she hosted in Australia. Sharon travels widely, sharing her passion for theancient art of fermentation atregularly oversubscribed workshops and events.