On The Panel with Pure Order’s Brewmaster James Burge
This past weekend marked the 6th annual Santa Barbara Fermentation Festival, an event that showcased local and regional experts on the history, benefits and preparation of fermented foods. Not only was the festival a great way for people to taste different local beers with over 8 breweries, multiple bars and restaurants serving specialty drinks, high alcohol kombucha and shrub, it also helped raise money to support our local FoodBank of Santa Barbara County.
The festival, created by the mother/daughter duo Lynn Hartman and Katie Hershfelt, included samples of 75+ artisan fermented foods from 50+ exhibitors, and four stages featuring local and regional experts. Cultivate Events did an amazing job creating the perfect local food and farming ambience at the Rancho La Patera & Stow House venue. What made it even more special were the interactive hands-on activities and the Q&A panel featuring local brewmasters and fermented food curators.Event-goers had a lot of great options to try, which focused on unfiltered beers and natural fermentation.
Over at the Farm-to-Bar stage, Pure Order was more than excited to be a part of the “Cultivating Yeast: The Birth of Booze” panel with some very well respected brewers and shrub makers. It is always a blast for us to be around and to share the stage with Charles Williams of Broken Clock Vinegarworks, Patrick Ceriale of Telegraph Brewing Co. It was a big honor and we were proud to have our very own brewmaster James Burge up there. James also enjoyed talking about the bread project with Nancy Oster because it was a great way for people to understand that not only can you use yeast to make our delicious beer but you can use the same yeast to make delicious breads as well. We used several types of beer yeast to make a sourdough bread but found the Hefeweizen yeast was our favorite and gave the bread a great hefe flavor and chewy texture for our breads.
James was honored to be on the panel fielding questions on how we use yeast and how we care for it. We also discussed how you at home can collect wild yeast. Placing some a water and flour mixture under a fruit tree for a night with a cheese cloth over it should do the trick!
For more lessons from the brewmaster James Burge, stay tuned for next week’s series featuring videos of the brewing process!