Version Tomorrow is the first day of the rest of your life

lecture: Fermentation Mobile

experimental, educational and commercial fermentation everywhere

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This talk is about setting up mobile fermentation education centers for experimental fermentation as well as means of legal production and vending points of fermented and other products at a variety of events and places.

After a decade of fermenting around the world I have come to the conclusion that having mobile bases, where kvasirs (brewers, fermentors) can do what they love and legally make their living by carrying out their activities, is a sustainable way to promote the fermentation art and science long term.

Being able to meet your needs by choosing and later on keeping working in your profession is one of the founding principles of human society. You can build up experience and knowledge of the persons and groups achieving progress in your field. Establishing fermentation communities guarantees more stable conditions for fermentation related projects, which take time, energy, and resources.

A mobile approach to fermentation helps to reduce efforts and resources to a minimum. This is crucial especially at the first phases of community build up, when least resources are available. Importantly it also allows promotion, exchange, and resource generation by collaboration with other communities and participation at events when the “home community” is not “fermentized”, or strong enough, to support the project fully yet. Fermentation mobile therefore aims to build up stable, local fermentation communities by helping them to achieve their sustainability and self reliance faster and more efficiently, integrating them into a legal framework, and combining collaboration and exchange of resources with other communities and projects.


This project is an interdisciplinary effort encompassing at least three different fields. The first and core field is fermentation. Currently concepts of fermentation involve slow food, organic methods, and fair trade.

The second field, familiar to those hacking of food and bio, focuses on proper scientific understanding that results in high performance applied technology for the production phase and also distribution. This second field has adapted the concepts of open sharing and building together, which changed the "software and hardware" industries in the recent past in a very positive way and has set a new paradigm of production.

The third field is that of art, which brings the first and second fields together in a harmony that promotes unity. Art is an ancient bridge between the cultures and people. Acquiring a proper artistic form makes the whole "project" more accessible to people and communities that are coming from different backgrounds.

Therefore, what we will focus on is the art of fermentation done by hackers in a mobile form, with practical demonstrations at the event and after.