Background
This project is an attempt to make satisfying drinks—sweet, sour, creamy, and more—using only ingredients from the Northeast. We will experiment with fermentation to achieve unique flavors through natural carbonation and explore techniques using malt and other local products.
Areas of Exploration
Warm Drinks
Developing warm and hearty beverages and drink-centered substitutes for coffee and chocolate.
Acidic Drinks
Exploring acidity through various methods:
- Lacto-fermented amazakes
- Naturally carbonated sodas
- Kombucha
- Shrubs
- Fermented juices
- Carbonation using yeast bugs
Vegetal Drinks
Creating savory, vegetal drinks using ingredients like corn and tomatoes.
Sipping Drinks
Crafting complex non-alcoholic beverages that can be sipped over longer periods of time in a bar setting.
Infusions
Working with infusions, such as herbal and grain-based teas.