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Federico Guazzone

My "fermentation" journey began in 2013 with the study of wine making at UC Davis (extension program). After the 2015 harvest, I joined the brewing team at the Anderson Valley Brewing Co as a fermentation scientist. During all these years I became passionate by all types of fermentations and at home we regularly ferment milk kefir and sauerkraut. We also occasionally ferment yogurt, goat cheese, june, kombucha, vinegar and fruit wines.