Can a workshop train us to be more sensible to objects around?
I guess the workshop ”tepache” means more than just learning to ferment pineapples, but realize how to perceive the deepest part of things subtly. We got to smell the varieties of daisy, distinguish the similar taste of tomato and cherry, and experience tons of plants and herbs with sensations. Organic does exist. I somehow feel grateful to the nature that contributes ample materials for us to create these amazing drinks and all.
Tepache is known as a Mexican drink, basically made with pineapple, water, and brown sugar. Sugar has a potential to accelerate the fermentation by producing yeasts which are part of the fungi realm. Different kinds of sweetener, like coconut sugar and honey, can be substituted to create different tastes of Tepache. As the fermentation process continues, the funguses are developed and turn out bubbling. After several days of making, we were suggested to open the lid and take a little sip until it gives the flavor that we like. It takes 3 days to 2 weeks to make the flavor change. The longer time it fermented, the more acid it created. Normally the Tapache would taste very refreshing and cider-like with the sweet of pineapple aftertaste. It can be a great match with effervescent mixture like carbonated water and a perfect base to create cocktails.
Thanks to our instructor, K. Krit for contributing his year-long mastery to our learning space of creative activities. The sensory knowledge and experimental endeavor he shared are amazing and eye-opening. As times function, we will wait for our baby to be its fullest for “tepache tasting party”, and make sure it won’t become alcoholized. Let’s cheers to naturehood and my Yellayspice!
Contact Khun Krit, the expert of beverage creation, coffee sensory and tasting knowledge. @Cherhouse