Dandelion Wine and Wild Fermentation
Dan Fitzpatrick is a seasoned educator with over 20 years of experience teaching high school students science subjects such as Chemistry, Physics, Biology, Environmental Science, Agriculture, and Anatomy. He is also a fifth-generation farmer with practical experience in growing crops, raising livestock, tending bees, orchards, and harvesting maple sugar. Dan is passionate about nature and has taught outdoor education to thousands of 5th-8th graders at the Loredo Taft Field Campus. He is a master naturalist for the University of Illinois and is skilled in tracking and wilderness survival through Tom Brown Jr.’s tracker school apprentice program.
Join Dan in this exciting brewing class, where we will explore the art of crafting exquisite wines and beers using foraged ingredients.
In this class, we will delve into the fascinating world of wild harvested food and herbal wines and meads, exploring the wide range of flavors and aromas that can be achieved through foraging ingredients. But that’s not all. We will also sample several delicious brews to help you gain a deeper understanding of the nuances of flavor and aroma. We will also discuss the process of wild fermentation, a natural and ancient technique used to create complex flavors and aromas without relying on commercial yeast.
And, of course, we will be harvesting and preparing dandelions (if around) for wine, a perfect example of using foraged ingredients and wild fermentation to create a delicious and distinctive beverage. I will guide you through various brewing techniques, sharing notes and insights on how to create complex flavors and aromas. For tickets visit Dandelion Wine and Wild Fermentation. For more information visit Franklin Creek Conservation.