Oct 16th: The Wonderful World of Liquid Fermentation with author Drew Beechum from 1:00 pm -3:00 pm


Join us on October 16th from 1:00 pm to 3:00 pm to hear Drew’s talk and to ask him the “hard” questions.   You will learn “Everything” about Home Brewing of Beer, Hard Cider, Mead, Sake, Kombucha and much more.

Drew Beechum has been brewing and writing about brewing since he first picked up a kettle in 1999. Since then he’s made it a mission to have fun and help bdrew-beechum-imagerewers and vintners figure out the easiest ways to make the best fermentations.

He is the author of The Everything Homebrewing Book, The Everything Hard Cider BookThe Homebrewer’s Journal and Experimental Homebrewing with Denny Conn.

Drew writes a regular column for Beer Advocate and is co-host of the Experimental Brewing Podcast! He lives in Pasadena, California, with his lovely wife, a dedicated brewery, and his loyal army of dogs and cats.

Drew’s Experimental Brewing Podcast available on iTunes, Stitcher and other podcast platforms. You can reach out to Drew on Twitter — @Dbeechum or his website Experimental Brew.

From Amazon’s Biography page on Drew Beechum:  

I make beer. I am a homebrewer. I’m slightly obsessive. I’m also a monthly columnist for BeerAdvocate, the Magazine,  and a regular contributor to Zymurgy and other publications. What sort of beer do I make? Is every beer a thing? Literally everything from the palest American lager to the heaviest booze filled Imperial Stouts. If it ferments, I’ll do it. Cider, Sake, Wine, Kombucha, etc. But what I’m known for is the strange creations like Champagne Beer, Guacamole Beer and the dreaded Clam Chowder Saison.  And a lot of Saisons, a lot of them.  Together with my co-author Denny Conn, I host a bi-weekly podcast – Experimental Brewing. Give us  a listen.

Maltose Falcons

Founded in 1974 in Woodland Hills, the Maltose Falcons are America’s oldest Homebrew club. They meet to brew and discuss the finer points of beer every month and welcome anyone who’s interested in learning more about brewing and beer!  Drew is the “Grand Hydrometer” for the Falcons and he does a great job of presenting a monthly “Master Class” at their monthly meetings.


If you are interested in getting your books signed by the author, you can purchase Drew’s books at Amazon.com and bring them with you. Link to Drew’s page at Amazon.com

Drew is happy to sigexperimental-homebrew-book-covern your books and for your convenience will also have the following books with him to purchase:

  • Everything Homebrewing
  • Experimental Homebrewing
  • Everything Hard Cider
  • Homebrew All-Stars


Address, City, Zip: First Christian Church of Whittier –  6355 S. Greenleaf, Whittier CA 90601

Directions to event: 605 exit Whittier going East. Left on Hadley.

Church is on the corner of Hadley & Greenleaf

Parking: Back of church and street

This event is over.  Sorry you missed it.  It was great!   Please come to the next General Meeting.


Water Kimchi Class with Chef Hae Jung Cho

Santa Monica: March 28, 2016 7:00 PM

Chef, kimchi master and Certified Slow Food Preservation Advisor Hae Jung Cho will teach you how to make WATER KIMCHI, which is traditional, seasonal, vegan and can be eaten as either as a refreshihaejung.pink.glovesng broth starter or you can add noodles to make it a complete meal.  She will show you all the steps and you’ll make your own jar. Class will end with a tasting of wat
er kimchi with noodles at the end of class.
TICKETS are available at: 


There will also be a drawing for additional gifts and prizes, including a gift basket with two bottles of MARTIAN, a book, a coupon for free jars and a three-pack of Food Forward jams already packaged in a lovely gift box.   

This promises to be an exceptional event!    Reserve your spot today!

Recommended Reading: So Easy to Preserve

“So Easy to Preserve”

The University of Georgia Cooperative Extension is pleased to offer the 6th edition of its popular book, So Easy To Preserve. This beautiful book contains the latest U.S. Department of Agriculture recommendations for safe food preservation. So Easy To Preserve is now a 375-page book with over 185 tested recipes, along with step by step instructions and in-depth information for both the new and experienced food preserver. Chapters include Preserving Food, Canning, Pickled Products, Jellied Fruit Products, Freezing and Drying. This new edition has 35 new tested recipes and processes, in addition to a new section with recommended procedures for home-canned salsas The University of Georgia Cooperative Extension first released the So Easy to Preserve book and a video series in 1983.  The University of Georgia has sold tens of thousands of copies to consumers and educators throughout the United States and even other countries.

USDA, the nationwide Cooperative Extension System, and particularly the University of Georgia Cooperative Extension have a long history of providing research-based educational information and recommendations on home food preservation methods.  Cooperative Extension provides educational programs to Georgia citizens as part of the Universitysoeasytopreservecoverphoto of Georgia’s outreach to the state.

Access to other University of Georgia food preservation publications and all the USDA and National Center methods for preserving foods shown in the So Easy to Preserve videos can be found at the website at the bottom of this article.

Preserving Foods: Different methods of food preservation, how they work, the costs to consider and the amounts of foods needed are included to help you select the best method for your lifestyle and product.

Canning: The basics of canning…which method is safe, what equipment will be needed, how to actually perform the steps to ensure a safe product…are provided. Directions are listed for canning many different products.

Pickled Products: Ingredients and equipment needed for successful pickling are discussed. Recipes for cucumber and other vegetable pickles, fruit pickles and a wide assortment of relishes provide the opportunity to add spice to your meals.

Sweet Spreads and Syrups: Jellies, jams, preserves, marmalades, conserves, butters, syrups, refrigerator/freezer jams and jellies, products without added sugar…this chapter has it all. The variety of recipes help you choose the product that is right for you.

Freezing: Freezing is always a safe alternative, but what will the quality of the finished product be like? Details are included about how freezing affects food, which foods do not freeze well, what to do when your freezer breaks down and how to freeze more than 150 different foods.

Drying: Drying is the oldest form of food preservation, and now with electric food dehydrators, it is easier than ever. From tips to help you prepare safer jerky to tips that keep your fruits from darkening, this chapter is where you will find it.

In addition to the topics listed, each chapter includes a list of most frequently asked questions and a table of problems, causes and ways to prevent the problem from happening again. Each chapter is followed by a pocket page that allows you to keep notes and favorite recipes at your fingertips.

If you wish to order a copy for yourself please visit the  University of Georgia Online Bookstore

The National Center for Home Food Processing and Preservation (NCHFP) was established with funding from the Cooperative State Research, Education and Extension Service (CSREES-USDA) in 2000 as a multi-institutional effort with The University of Georgia and Alabama A&M University as the primary institutions. In addition to conducting research and providing educational outreach to the nationwide Cooperative Extension System, the NCHFP makes available information on home food preservation methods from USDA and the Extension system through a website www.uga.edu/nchfp.

Schedule a class or demonstration with our trained Slow Food Preservation Advisors

We are proud to announce the creation of the first ever Slow Food Preservation Advisors group, which will now be operating under the Slow Food Los Angeles umbrella. Our Certified Slow Food Preservation Advisors are trained to teach classes, provide live demonstrations and answer your food preservation questions.

Here are just a few of the topics we are trained to teach:

Water Bath Canning Techniques: Jams, Jellies, Marmalade and Preserves, Fruit Juices, etc. tiltled.jam.jellie.in.canning.jars.

Pressure Canning Techniques: Vegetables, poultry, meat and fish, soups and more.

Fermentation:   Learn the basics of fermentation and learn to make fermented vegetables.  We can show you how to make everything from a simple sauerkraut to fermented vegetables and kimchi.

Pickling: Learn to pickle many types of vegetables and fruits. From quick pickles to watermelon rinds and Dilly beans.  There are limitless possibilities.

Dairy Craft: Learn to make Yogurts, Labneh, Kefir,  Ice Cream and cheese making with various types of milk including goat, sheep and cows milks.  cheeseplatter.image

Dehydrating:   Learn to make Beef and Turkey Jerky, and dry Fruits and Vegetables. Make your own kale chips and fruit Roll-ups. Learn about savory leathers, and much more.

Freezing for optimal results:   Preparing Food for freezing, blanching, packaging, storing, etc.

Food Handling and Food Safety:  An important subject for everyone to learn.

Kombucha:  Basic kombucha, and fruit infused cultured beverages

Beer, Wine and Mead:  The fascinating history of beer, wine and mead.   Learn to brew  beer, wine and mead at home. Our Classes available for adult audiences.


To request a volunteer for your event please write us at: preservers@slowfoodla.com.  We will  be happy to assist you in finding a trained Slow Food Preservation Advisor.