Kombucha Workshop in Erding: Hands-On, From Scratch, at Ape Maria

How a childhood obsession turned into my most absorbing hobby and why I’m teaching it

Some things stay with you without you realizing it. Growing up, fermentation was simply what happened in the kitchen.

My grandmother fermented everything—vegetables, fruit, and elderflower drinks that took weeks to be ready. My mother did the same. Nobody called it a wellness practice. It was just food, done well, with patience.

About a year ago I came back to it, starting with kombucha, and I haven’t stopped since. I completed several accredited courses, read a significant amount of literature on fermentation chemistry and microbiology, and have spent most weekends since experimenting with processes, timing, and flavor combinations.

The thing that surprised me was how genuinely satisfying the obsessive tinkering of it is, from the variables and the troubleshooting to the moment a second ferment carbonates exactly the way you want it to. It’s one of those hobbies where the more you learn, the more interesting the questions get.

There’s also a reason kombucha sits naturally alongside the work I do at High Sobriety Club. Gut health and brain health are not separate conversations, and the science on how fermented foods influence mood, cognition, and craving patterns is substantive and increasingly hard to ignore. If you care about what you put in your body and particularly if you’re rethinking your relationship with alcohol, what's in your glass is worth understanding. Kombucha also happens to taste good and hold its own over a long evening, which matters more than people admit.

On April 19th at 10:30am I’m running a hands-on kombucha workshop in Erding, at Ape Maria — one of the best event spaces in the area and worth the trip from Munich on its own.

We’ll cover the science, the equipment, the process, and spend the majority of our time together actually making kombucha. from start to finish. You leave Erding with a bottle you made yourself and enough knowledge to continue at home.

The workshop is held in German with English woven throughout, so it’s accessible regardless of which language you’re more comfortable in.

Erding is well connected from Munich with the S2 and the Ape Maria space makes the whole thing feel like an occasion rather than a class.

Spots are limited because this is a small, hands-on session and I want to keep it that way.

Book your spot.

Auf Deutsch / Für deutschsprachige Leser:

Wer Kombucha nicht nur kaufen, sondern wirklich verstehen und selbst herstellen möchte, ist bei diesem Workshop genau richtig. Am 19. April um 10:30 Uhr in der Ape Maria in Erding ein hands-on Kombucha-Workshop statt — von Grund auf, mit allem was dazugehört: Fermentationsprozess, Wissenschaft, Ausrüstung, Geschmacksvariationen und die zweite Fermentation. Der größte Teil des Abends wird damit verbracht, Kombucha tatsächlich herzustellen — und jede Teilnehmerin, jeder Teilnehmer nimmt eine selbst gebraute Flasche mit nach Hause. Der Workshop findet auf Deutsch statt, mit Englisch durchgehend eingebaut. Plätze sind begrenzt.

Link zur Anmeldung