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Fermentatech Academy

Discover alternative fermentations beyond beer: vinegar, koji, kefir, fermented vegetables, and more.

Koji Mastery: The Art of Fermentation

Unlock the secrets of Aspergillus oryzae — the noble mold behind miso, sake, shoyu, and innovative modern fermentations. This course offers a deep dive into koji cultivation, its enzymatic potential, and how it can transform ingredients in both traditional and contemporary culinary applications. Available both online and in-person, it's the ideal training for anyone serious about fermentation.

Includes (Online Version):

  • Step-by-step video tutorials on cultivating and applying koji

  • Downloadable cultivation guides, recipes, and troubleshooting sheets

  • Access to a dedicated student forum for Q&A and feedback

  • Final quiz and certificate of completion

Includes (In-person Version):

  • Hands-on koji cultivation in a controlled environment

  • Live cooking and tasting sessions using various substrates (grains, legumes, etc.)

  • Printed workbook and lab manual

  • Personalized feedback from the instructor

  • Certificate of participation

Duration: 4–6 hours

Ideal for for chefs, fermentation professionals, food artisans, R&D specialists, and enthusiasts eager to explore the transformative power of koji in both traditional and modern contexts.

Fermentatech Academy
Fermentatech Academy

Spicy Ferments Masterclass: Kimchi & Beyond

Explore the bold, complex world of spicy vegetable ferments — from traditional Korean kimchi to global-inspired creations. This masterclass goes beyond recipes, diving into fermentation microbiology, ingredient selection, spice balancing, and preservation methods. Whether you join online or in person, you'll gain the skills to craft safe, delicious, and deeply flavorful ferments at home or professionally.

Includes (Online Version):

  • High-quality video lessons covering theory and technique

  • Downloadable recipes and fermentation logs

  • Spice guide and fermentation troubleshooting checklist

  • Access to Q&A forum and instructor feedback

  • Final quiz and certificate of completion

Includes (In-person Version):

  • Hands-on fermentation sessions with seasonal ingredients

  • Guided tasting of traditional and modern spicy ferments

  • Take-home jars of your own creations

  • Printed course booklet with notes and recipes

  • Personalized support and certificate of participation

Duration: 4–6 hours

Designed for chefs, fermentation enthusiasts, food artisans, nutrition professionals, and anyone passionate about bold flavors and living foods. No prior fermentation experience required — just a love for spice and curiosity.

Check out our Classroom Courses Calendar for public sessions near you, or contact us to organize your private event anywhere in Switzerland or Europe.

  • For online tastings including physical beer kits, delivery is available within Switzerland and most EU countries. Shipping fees and lead times will be confirmed after booking. Prefer to use your own beers? No problem — we’ll send you a list of recommended styles and brands.

  • Please book at least 7 days in advance to ensure proper session planning and (if applicable) kit delivery. You may reschedule up to 48 hours before the event. Cancellations made within 48 hours of the scheduled time are non-refundable.

  • All virtual tastings are also available as live events — ideal for: corporate team-building, private parties or birthdays and beer events in bars, restaurants, or shops.

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