Not everyone has the time or space for traditional homebrewing techniques, at least not all of the time. And even if you do, perhaps you’re seeking something new and different to brew. This seminar will include practices that can cut down on the time and space required to brew. We’ll cover Brew In A Bag, alternative yeast and bacteria sources, how to get 20 different beers from one batch, and other techniques. We’ll also discuss alternative fermented beverages from around the world, historical and modern, including lacto-fermented sodas and beers, mauby, ginger beer, kvass, kombucha, vegetable wines, short mead, sweet potato fly and a few other oddball beverages.