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Live Kombucha Brewing

June 3, 2013 @ 6:00 pm - 8:00 pm



Kombucha is an ancient, healthy fermented tea. It is made with a starter called a mother or a scoby which is a symbiotic culture of bacteria and yeast, Think fizzy and fermented. Think probiotics. Think delicious.

We’ve invited Brew Master Andrew Morris from Live Kombucha to teach this, interactive hands on Kombucha workshop.



kombucha orange[5]


We’ll cover:

  •  Background of kombucha, what it is and where it comes from.
  •  Education on different teas and the best teas to make kombucha.
  •  Hands on process on how to make kombucha.

You’ll get:

  • Samples of this fizzy and delicious drink
  • Kombucha to take home with you from what you make in class
  • The starter to continue to make a lifetime of kombucha


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At Minga, we believe in being as transparent as possible. Here are a few reasons for the cost of the workshop.

#1- A catered lunch is included in the workshop. Lunch is provided by Elena Hall of Lemon and Citron Catering. Elena sources as many of her ingredients directly from farmers and is committed to supporting Guelph’s farmers. As always, we’ll be providing tea and coffee.

#2- Access to an incredible teacher with with a ton of experience in brewing beverages. Andrew is a trained Brew Master from the UK with years of experience

#3- Learning from Andrew’s mistakes. Vinegar is usually the bi-product of making Kombucha for many first time home brewing enthusiasts. There are a few tips and tricks that will help in the success of making this delicious brew.

#4- Our instructors are paid. We believe in supporting our instructors, as running a workshop is a ton of work to organize for them. We want to be sure they are looked after so they are able to continue sharing their skills over and over.

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602175_10101707985056332_1831232310_nArmed with a masters degree from Scotland in Brewing and Distilling, Andrew has worked as a beer brewer for 10 years. With a wide breath of brewing experience, Andrew began experimenting with brewing other beverages like Kombucha which can be more challenging than beer brewing. One of the most difficult things about brewing Kombucha is keeping the alcohol levels below the legal limits!

Andrew and his partner opened a restaurant in 2012 where they began brewing kombucha tea for fun. So many people asked about it, that they began selling it at the restaurant. Then the idea clicked!  Andrew used his brewing knowledge and skills, along with his partners health drink knowledge, to brew a delicious, tasty and healthy kombucha tea which they branded Live. They now have 2  flavours Digestion Makeover, and Orange Oolong and they sell in 10 stores in the GKW area.

Since then they have sold over 3000 bottles, started kegging kombucha and are building a brewery to brew lots of Live Kombucha with more great flavours.









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* Please note that we’ll be sending out information about the specifics of the workshop 4 days before the workshop including a reminder of what to bring. You do not need to register through Eventbrite to be a participant of this workshop. If you do not wish to register this way, please contact  We can accept cash and cheque.


June 3, 2013
6:00 pm - 8:00 pm
Event Category:



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