Crash Course in Kombucha Brewing

Kombucha is everywhere in Dublin shops and cafes now, but the commercial version rarely tells you much about what’s actually in the bottle or how it got there. This evening workshop at foodhugs kitchen in Glenageary gets into the practical detail: what a SCOBY is, how the fermentation process works, what you need to get started at home, and how to manage temperature, time and flavour.

If you’ve been buying kombucha regularly and thinking “I should probably just learn to make this myself”, this is the evening to do it.

What to Expect

A compact, practical Thursday evening workshop focused on home kombucha brewing. The format is hands-on rather than lecture-heavy - you’ll work with the actual ingredients and equipment rather than just watching a demonstration.

foodhugs kitchen is a small specialist space, which means the class will be intimate and the instruction genuinely personal. The Thursday 8pm timing is designed for people who work during the day and want to do something worthwhile with a weeknight.

By the end of the session you should understand the process well enough to start a first batch at home, which is the actual point.

Good to Know

• 8pm Thursday evening
• Bring a notebook - there’s practical information worth keeping
• Check the Eventbrite page for what equipment or materials are included
• Glenageary is easiest to reach by DART
• Over 18s; the workshop involves handling live cultures rather than drinking alcohol, but the fermented beverage context means the age guidance applies

Getting There

foodhugs kitchen is in Glenageary, south County Dublin. Glenageary DART station is the closest stop, with regular services from the city centre (Connolly, Tara Street, Pearse). Journey time is around 25 to 30 minutes. If you’re driving, Glenageary is off the N11 and street parking is available locally.